J WINGS health score and inspection history

Allow utensils to air dry before stacking.// Wet stacking clean equipment.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Fly tape was stored above containers of ranch dressing.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dirty floor drain, WI cooler and WI freezer floors and food stains on walls below prep tables, equipment and bar area. 6-202.15 Provide weather stripping at outer door to seal opening.// Gap opening at back door.

Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.

Provide at least a 4-inch clearance via elevated legs between the table and counter-mounted equipment that is not easily movable.// Freezer chests stored directly on floor throughout kitchen.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Several sauce bottles stored without labels.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // All cook staff with beard and no beard restraint while preparing customers food.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Grease residue under grill station. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Gross insanitary residue on bottom shelves below wing station and dry storage shelf.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Food debris on floor under shelves in WI cooler and freezer. Dirty floor drain under 3 compartment sink, food stains on walls throughout kitchen.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Wing sauces stored unlabeled on counter top.

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. // Food spills in RI coolers near grill. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Heavy grease buildup on side of fryers and under grill station. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris on bottom shelves.

Allow utensils to air dry before stacking.// Large metal pans are stored with standing water.

Keep the waste-grease receptacle closed. 5-501.113 Keep outdoor waste receptacles covered. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//Debris on ground around grease receptacle.