MIGHTY WINGS AND SUBS

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Single-service articles improperly stored. Case of paper towels, case of to go lids on floor behind front counter Corrected On-Site

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm, retested at 200 ppm - From follow-up inspection 2024-02-13: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner above food on the dry storage rack - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Cardboard used on the cookline - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Used on the reach in freezer door Repeat Violation - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter heavily soiled Repeat Violation - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open container in the reach in freezer - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Employee used cardboard as a cutting board to cut chicken - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. By the handwashing sink near the front counter . - From follow-up inspection 2024-02-13: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Wings cooked at 2 pm no time mark. Educated cook ( Reggie ) on proper method. Also resent time plan for owner Corrected On-Site Repeat Violation

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrective Action Taken Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Reggie

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Duct tape used to hold gasket on reach in freezer door

Basic - Food stored on floor. Frying oil Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handel microwave Hood filters Gaskets sandwich cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ raw chicken over sodas walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ cheese (46F - Cold Holding) less then 4 hours , operator closed lid of cooler to bring temperature down to 41f Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400+++ ppm chlorine, re- tested 100 ppm chlorine

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./ cheesecake front area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ next to 3 comp sink Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./ provided form to Operator Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./ boiled eggs from 2 days ago

Intermediate - Records/documents for required employee training do not contain all of the required information./training missing date of completion Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ water temp 89 front area Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles./ microwave

Basic - Can opener blade not kept sharp - observed metal shavings. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ throughout kitchen

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. / cellphone on top of prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ observed employee watering a bracelet cook line

Basic - Floor soiled/has accumulation of debris./ underneath fryers also floor drains Repeat Violation

Basic - Food not stored at least 6 inches off of the floor./ sodas in walk in cooler also oil in kitchen floor

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - In-use knife/knives stored in cracks between pieces of equipment./ cook line

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cook line

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47f. Item moved to freezer. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Make table.

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

Basic - Floor tiles missing and/or in disrepair. By three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wash area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I emailed Time document to operator to complete.

Basic - Can opener blade not kept sharp - observed metal shavings. Observed metal shaving on the can opener blade. Advised operator to replace the blade as soon as possible.

Basic - Food stored on floor. Observed 2 liter soda bottles not stored in crates, stored on the walk-in cooler floor. Advised operator to to leave in crates or place on shelving.

Basic - Nonfood-contact surface, exhaust hood system and filters soiled with grease, grime or dust. Repeat Violation

Basic - Wall soiled with of black mold-like residue at the 3 compartment sink.