EXOTIC WINGS & THINGS health score and inspection history

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Cooked onions stored below raw pork chops and raw chicken in RI cooler.

(B) Loosely cover or uncover food until cooled.// Fried chicken wings, cut lettuce, and chicken breast in the RI cooler and WI cooler stored covered while cooling.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Accumulation of grease and food residue on floors throughout preparation areas (special attention to area behind fryers used for chicken.)// Ceiling tiles located near fryers soiled with grease residue.// Ice buildup on fan covers, floors, and plumbing in WI cooler.// Ceiling tiles and light fixtures throughout kitchen soiled with dust.// Clean walls throughout preparation areas. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair ceiling vent cover near fryers.// Provide a ceiling vent cover in the women's restroom.

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.// Clean exterior of all equipment including electrical wiring attached. // Clean interior of make table cooler.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of flies throughout dry storage areas.// Dead fly located on plastic wrap covering fish in WI freezer.

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 burgers in make table cooler and cooked chicken wings in WI cooler stored overnight have no date of preparation or discard date. -COS All items date marked

Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certificate not registered with JCDH

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Accumulation of grease and food residue on floors throughout establishment.// Ceiling tiles located near fryers used for chicken wings soiled with grease residue.// Ice buildup on fan covers, floors, and plumbing in WI cooler.// Ceiling tiles and light fixtures throughout kitchen soiled with dust and debris. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair ceiling vent cover near fryers.// Provide a ceiling vent cover in women's restroom.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of fruit flies in dry storage areas.

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.// Exterior of equipment throughout kitchen soiled with grease residue.// Clean make table cooler.

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.// Clean exterior of make table cooler, grill, and fryers.// Shelving and counters throughout kitchen soiled with debris.// Clean interior of make table cooler.

4-501.11(A) Maintain equipment in good repair (general).//Make table cooler leaking. 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Shelving housing equipment rusting.

Allow utensils to air dry before stacking.//Dishes wet stacked on clean equipment shelving.

Store single service and single-use articles at least 6 inches above the floor.// Napkins and plates stored directly on floor in both storage areas.

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.// Fly trap hanging near prep table in back of kitchen.

Repair or replace ventilation hood systems and devices (including filters).// Replace ventilation hood lights above fryers. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Clean ventilation hood filters above grill.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Floors throughout kitchen soiled with food debris and grease residue (special attention to areas under and behind equipment and WI units.)// Walls soiled with residue throughout kitchen.// Clean all floor drains.// Ceiling vent covers near front counter soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair tile flooring throughout kitchen (special attention to mop sink and WI units).// Repair wall behind mop sink.// Replace ceiling vent covers in women's restroom.

Store food wrapped, in packages or in covered containers to prevent contamination.// Cover steak and beef patties inside of WI freezer. 3-305.11 Store food at least 6 inches above the floor.// Juice in WI cooler sitting directly on floor.