WINGS PLUS health score and inspection history

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.//Numerous personal drinks stored throughout kitchen area.

(A)(2) Maintain TCS food at 41 F or below.//Raw chicken wings held at room temp.//Chicken temp. at 56 F.//Chicken discarded by manager.

Store scoops left in TCS foods with handles above the top of the food of the container.//Metal scoop stored with chicken in container.

5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Repair slow drain in mop sink//Remove trash from drain.//COS.

3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).//Observed employee peeling hard boiled eggs with bare hands.//COS. Eggs discarded.// 2-301.14 Wash hands for at least 15 seconds after any potential contamination.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.//Incorrect inspection report posted.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Cooked whole chicken wing stored underneath counter top in kitchen temp. at 66 F.//Chicken discarded by PIC.//Cease storing chicken at room temperature underneath counter.//Maintain holding temp. at 135 F. or place back in WI cooler until ready to re-heat.

Store raw shell eggs below and away from ready to eat food. (preventive)//Cease storing raw eggs over bread and sweet and sour sauce containers in WI Cooler.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)//Replace missing light shield in kitchen over prep table.

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)//Manager on duty does not have manager certification.// JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.

Provide access to hand sinks at all times.//Cease blocking hand sink .//Remove fountain drinks carbon dioxide cylinders from around sink.// 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//Provide paper towels at handwashing sink.