WINGS N JERK

High Priority - Spray hose at dish sink lower than flood rim of sink. 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, ox tail and coleslaw with no date marked stored in the cooler located at the kitchen entrance. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at the front counter not working properly no food was stored inside.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on top of the prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Underneath equipments and top of oven. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 95°F in the kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed lids and exterior of containers soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted or protected in the kitchen area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings thawed at room temperature in the kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust by the hand sink located at the kitchen entrance.