WINGS & STUFF health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.//Philly eggrolls 49Fand Chicken egg rolls 47F stored in make line cooler.// Plastic tubs of raw whole chicken wings 47F and raw party wings 59F with a white slime residue in bottom of container stored in RI cooler next to fryers.//All were voluntarily discarded in the dumpster.

Provide water under pressure. 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. //Sensor monitor does not work in bathroom hand sinks.

Sanitize all utensils and food contact surfaces after cleaning and before use. // Staff did not sanitize equipment.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Eleven discolored pitchers used to toss wings in sauce with black residue in crevices of handles.//All were voluntarily discarded.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Establishment only has one sink stopper for 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food stains on walls at prep area. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Damaged floor tiles in kitchen area.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. //Flies were observed in kitchen area.

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.//Fly swapper laying on shelf above food prep area.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Staff eating in kitchen on prep table. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Staff personal bottles stored on shelves and prep table.

(A)(2) Maintain TCS food at 41 F or below.// Philly steak, chicken and pork eggrolls were stored 45F-54F in makeline cooler in front of fryers hour prior to inspection.//Staff dropped in fryers to cook and hot hold.

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