WING CITY health score and inspection history

Allow utensils to air dry before stacking.//Wet stacking of metal pans on drying rack above 3-compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls to remove heavy grease build up.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood above cook line to remove grease build up.

JCDH 2.2 Provide food safety training for all food handlers as required.//All good handlers had expired food safety training.

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).//Employee observed touching bread for sandwich with bare hands. Employee observed touching bologna for sandwich with bare hands. COS foods were discarded.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee personal items stored on top of boxes in dry storage area.

Store raw animal products below and away from produce and ready to eat foods. (preventive)//Raw bacon stored over steamed shrimp and diced carrots and peas in lowboy cooler.

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.//Employee personal food and drinks stored on shelves with food for customer consumption.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried chicken wings sitting on shelf at 70F. PIC stated wings are fried, left on counter, and dropped back into the fryer. COS wings were discarded.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Clean interior of ice bin to remove black residue.

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 counter to remove spilled food. Clean exterior of soda machine to remove syrup build up.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used on shelves for fried chicken breading and cooked fried chicken to catch grease. Cardboard used on floors of WI cooler.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer.

Keep dumpster doors and lids closed.//Close dumpster lid. 5-501.112 Cease storing unprotected bags of trash or food-soiled cardboard outside.//Grease soiled cardboard stored around grease trap.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of RI cooler at 47F. TCS food items such as raw pork, chicken, steamed shrimp, and chopped lettuce at 43-44F. COS All items were moved to WI cooler.