BIRMINGHAM WINGS & WAFFLES health score and inspection history

(A)(2) Maintain food at 41 F or below./// 2 cases of raw chicken temperature was 44F - 46F. COS. Moved to WI cooler.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Cooked shrimp in Ziplock bags and baked potatoes not labeled or dated.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///No hand soap provided. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.///Paper towels not provided.

Store food at least 6 inches above the floor.///Overstock bags of sugar and drinks stored on floor in dry storage area. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs sitting directly on top of baked potatoes.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.///Grill cleaner stored next to open bags of batter.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///(1) Continuous drip at 3 compartment sink. (2) Sprayer duct taped together.

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Gaskets on door (across from 3 compartment sink) torn.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) Bottom shelf of white stand up freezer has food and other debris. (2) Handles of double door RI cooler has food residue.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phone on top of make table.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///3 compartment sink has drip when turned off.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors and walls around the 3 compartment sink and cook area have grease and residue buildup.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have grease visible.

Store food wrapped, in packages or in covered containers to prevent contamination.///Bags of food in white chest freezer not closed exposing to elements.