FAIMUS WINGS AND GRILL

Intermediate - Commercially processed ready-to-eat coleslaw time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening on Monday 10-27-25, operator date marked. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, can opener in prep area. Warning

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors. Warning

Basic - Ice buildup in reach-in freezer. Warning

Basic - Interior of microwave has accumulation of grease/food debris. Warning

Basic - Interior of reach in cooler at front line gaskets in disrepair and left door has exposed insulation. Warning

Basic - Old labels stuck to food containers after cleaning on drying rack . Warning

Basic - Soiled dry wiping cloth in use at front line counter operator removed. Corrected On-Site Warning

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle delivery boxes in backend of kitchen then prepare meal; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: open packages of raw salmon and raw tilapia stored over hot dogs in zip lock bags. Employee stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw shelled eggs stored over beverages.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: table beside flat top grill: cooked onions (96F - Hot Holding) As per employee, stored since 11:00am. Chef reheated to 165F. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken with gloves followed by washing hands with gloves,following by handling clean utensils with out removing gloves first and washing hands. Employee removed gloves and washed hands Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a container with oven cleaner stored next to cooking oil on cook line and a container with to go containers stroked under bottles of bleach inside storage room, Operator stored properly all products Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled Corrected On-Site

High Priority - Raw animal food ( a bag with raw chicken)stored over or with ready-to-eat food ( French fries)in a freezer - not all products commercially packaged. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on Flip top cooler #1, top rail ,cheese 50°F cold Holding, cooked onions 50°F cold Holding . Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator moved products to inside of flip top cooler Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator provided 3 thermometers . Two need calibration. One works. Advised operator to calibrate the 2 thermometers . Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two containers with partially frozen raw chicken thawing on standing water on 3 compartment sink. Operator opened water faucet to place products under running water Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with stainless steel cleaner seating next to spices on kitchen counter. Operator stored properly Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw burgers stored above a container with unwashed cherries inside flip top cooler on cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several plastic containers stored on top of a metal pan on top part of flip top cooler with cheese (50°F - Cold Holding); cooked onions (50°F - Cold Holding); chopped lettuce (50°F - Cold holding). Per operator products stored for approximately 30 minutes. Per operator products not prepared or portioned today. Operator removed metal container and transferred products to inside of flip top cooler. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At 70°F. On cook line. Operator corrected by connecting hand washing sink portable water heater to 102°F. Corrected On-Site