CRAVE WINGS N SEAFOOD health score and inspection history

Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).//Clean all scoop handles stored in food bins to remove encrusted residue on handles.

Clean the 3- compartment sink. 4-501.16(B) Clean and sanitize the 3-compartment sink before and after using it for thawing food or washing produce.//Sanitize 3 compartment sink after washing raw chicken wings.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair handwashing sink//Provide hot and cold faucets to operate handwashing sink in food prep area.//Faucets removed from hand sink in kitchen.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood filters.

Cease thawing TCS food at room temperature.//Boxes of shrimp thawing at RT on clean side of 3 compartment sink.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.

Cease the use of food contact( non cooking) surfaces which alter color, odor, or taste of food, or which allow migration of deleterious substances and that are not SAFE under normal use conditions.//Replace cutting boards, unable to clean properly.//Discarded by PIC.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair or Replace faulty hot water faucet at handwashing sink in kitchen.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.//Remove nonfunctional fryers from back storage area.

Provide safe, unadulterated, and honestly presented food.//Cease the storage of Philly steak meat in carry out plastic bags.

Provide a utensil with a handle for serving or dispensing food or ice.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. //Replace missing ventilation hood filters.