Mr. Wings Sports Grill and Bar

Observed container of ground beef cold holding in the reach-in cooler with a prep date of 04/07/2026. Observed container of chicken in the walk-in cooler with a prep date of 04/26/2026. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Person in charge stated these items were just prepped and wrote correct prep dates on the containers.

Observed boxes of mushrooms stored on the floor in the walk-in freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. Person in charge placed boxes on shelves.

Observed employee prepping/cooking food without a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee placed on beard guard.

Observed handle in the chicken wing cooler with scoop stored directly on the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

Person in charge replaced scoop with handle above the top of the wings.

Observed several plastic food containers wet stacked on the racks next to the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Person in charge rearranged containers to properly air dry.

Observed boxes of beer and liquor stored directly on the floor in dry storage area next to the bar. Observed boxes of chicken stored directly on floor underneath shelving in the walk-in freezer. Observed sour mix bucket stored directly on floor in bar area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

PIC began storing items at least 6 inches off floor.

Observed two employees prepping and grilling food without wearing beard guards. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees placed on beard guards.

Observed container of chicken salad with scoop handle stored directly on top of food. Observed container of flour with scoop handle stored directly on top of flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Person in charge removed scoops from food containers.

Observed several TCS food items (sliced tomatoes, lettuce, diced tomatoes) cold holding at temperatures greater than 41F. Observed raw chicken cold holding at temperatures greater than 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge placed items in reach-in freezer.

Observed food employee using bare hand contact while dicing ready-to-eat tomatoes. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P
3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

Person in charge discarded tomatoes.

Observed employee using bare hand contact with chicken wings that were just cooked and was about to be served to customer.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

COS:Employee discarded wings

Observed grease buildup in ventilation system located in main kitchen above fryers and grill. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Must correct within 72 hours.