THE RED WING RESTAURANT

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks and utensil racks -interior of ice machine -interior of spray hose at dish machine -dish storage shelves in dish area - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler in back prep room - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on back reach in cooler - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2025-12-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room -speed rack in kitchen - From follow-up inspection 2025-12-19: exterior sides of fryer cabinet and grill -underside of salamander -gaskets on reach in cooler in prep room Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish room under triple sink - From follow-up inspection 2025-12-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Raw burger patty (47F- Cold Holding)

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Salmon thawed in ROP packaging

Basic - Equipment in poor repair. Cracked interior of reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at prep counter soiled Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked prime rib dated 12/14/24 in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. -by single service items at bar. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen -can opener blade Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. -dressing in reach in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -reach in cooler in dish area -gaskets on reach in cooler on cook line.

Basic - In-use ice bucket stored on soiled surface between uses. -top of ice machine. Operator placed deli paper underneath. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and reach in coolers

Basic - Stored food not covered. -reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47f. Less than 4 hours. Advised to rapid chill.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Frank Shallop.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. -Can opener blade.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -To right of flat grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Salad dressing scoop.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over steam tables.

Basic - Food stored on floor. Case of roasted red peppers in dry storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of oven.

Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. To right of flat grill.

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs touching cooked corned beef Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Roast beef dated 11/26

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than four hours catfish (49F - Cold Holding); cod (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours catfish (49F - Cold Holding); cod (50F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in soiled throughout establishment Interior microwave ce machine Interior reach in freezer Slicer soiled Mixer head soiled Can opener blade soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast beef dated 11/26

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Current Hotel and Restaurant license not displayed. Owner printed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up wash, sanitizer, rinse. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler not working Exterior of reach in freezer chest rusted.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer throughout establishment

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dry storage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled Exterior microwave Gaskets soiled throughout establishment Exterior of pans soiled. Exterior ice machine soiled Exterior of oven soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust next to fryer

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 500+ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White substance not in original container not labeled in dry storage Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46f. Less than 4 hours. Advised to lower amount of beef in pan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Fryer baskets. -Can opener blade. -Slicer blade guard.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn across from oven.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in rear room.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By handsink room entrance.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in dry storage.