Wings City

Observed unpasteurized shell eggs with a sell-by date of 1/15 stored in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

COS by discarding.

Observed in-use chlorine sanitizer bucket for kitchen area at 0 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.

Observed unwrapped plastic forks in dining area stored upright with the food contact portions exposed to contamination. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Must invert utensils.

Observed food items stored in walk-in uncovered. All food items not in active used must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.

Observed in-use chlorine sanitizer bucket for kitchen area at 0 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.

Observed soup prepared 8/1/25 stored past 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed unwrapped plastic forks in dining area stored upright with the food contact portions exposed to contamination. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Must invert utensils.

Observed a large amount of employee food stored along with customer food. Employee berries were extremely molded. Personal items must be stored in a designated and kept separate from customer food. Employee food must also be stored on bottom shelves.

Observed 5+ food items stored in walk-in uncovered. All food items not in active used must be kept covered while not in active use. No corrective action as food items were discarded due to being not dated or expired.

Observed chlorine sanitizer bucket for dining area at 10 ppm. Must be 50-100 ppm. COS by remaking to 50 ppm.

Observed glassware in reach-in freezer stored face down on dirty shelving. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing glassware and cleaning dirty surfaces in freezer.

Observed build-up on can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean and sanitize after use.

Observed time/temperature control for safety TCS foods prepared on previous days not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed TCS foods stored past 7 days in walk-in. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed milk that expired 1/20/25 stored in reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net.

Observed plastic forks and spoons in dining area stored upright with the food contact portions exposed to contamination. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Must invert utensils.

Observed a significant amount of employee food and medicines stored with customer food in walk-in and on dry storage shelves. Personal items must be stored in a designated and kept separate from customer food. COS by moving.

NOTE: employee food must be stored on bottom shelf.

Observed several tiles in disrepair near the back door. All physical facilities must be maintained in a state of good repair. Must fix tiles.

Observed vent in bathroom in disrepair. All physical facilities must be maintained in a state of good repair. Must fix vent.

Observed severely molded packaged sausage stored in front reach-in cooler. Food must be safe and in good condition. COS by discarding.

Observed several time/temperature control for safety (TCS) in prep top/reach-in unit and front reach-in cooler (behind register) being cold held above 41°F . Ambient temperature of bother coolers were around 50°F. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Certified Food Safety Manager (CFSM) not following responsibilities of the CFSM. Observed several violations that have the potential to cause serious foodborne illness. Many violations were repeat violations from the previous routine inspection.

511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed dirty knife stored as clean in knife holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.

Observed heavy build-up on prep counter holding rice cooker. Also observed rice scoop visibly dirty. CFSM stated that area hadn't been used today and was dirty from the previous day. COS by cleaning area and washing rice scoop.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed TCS foods prepared on previous days not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed cooked pork dated for 7/31/24 stored in reach-in cooler. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed unlabeled chemicals in several spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed dead roach inside of reach-in freezer. Must have pest control come out and service.

Observed food stored directly in grocery bags. Food must be stored in food-grade bags.

Observed inspection report not posted. Current score was a 63/U. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

Observed substantial mold build-up on food storage shelves in walk-in. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed raw beef that was spoiled. Also observed cheese sauce in pre-portioned cup left uncovered, with substantial mold growth directly in the product. Also observed cabbage with substantial mold growth directly on the product. COS by discarding all items.

Observed several time/temperature control for safety (TCS) items cold held at temperatures above 41°F in prep top unit, reach in cooler, and walk in cooler (WIC). The ambient air temperature of the prep top unit and reach in cooler was 44°F, and the ambient air temperature of the walk in cooler was 45°F. PIC plans to get prep top unit and reach in cooler serviced as soon as possible. PIC also stated the WIC was in defrost mode this morning, so that could have contributed to the TCS items being out of temperature. Health authority suggested to keep TCS items in reach in freezer, and to use ice baths temporarily until these cold holding units are fixed. COS by moving raw meats to RIF and discarding all ready to eat TCS items that were out of temperature.

Observed no active managerial control at the facility during the time of inspection due to no person in charge present. This resulted in several critical violations. Employees present could not answer questions accurately about date marking, proper vertical storage, proper cooling processes, etc. A person in charge must be present at the establishment at all times. PIC arrived towards the end of the inspection.

Observed no soap at the handwashing sink next to the 3 compartment sink. Each handwashing sink shall be supplied with soap. COS by supplying with soap.

Observed several TCS items prepared from more than 24 hours ago that were not date marked. All TCS items that are cold held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS by discarding.

Observed a bag of shredded cheese in walk in cooler with a use by date of 7/20/24. Also observed a bag of lettuce with a use by date of 7/11/24. All TCS foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS by discarding.

Observed beef sitting container in vegetable sink being improperly thawed. TCS foods shall be thawed: . Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS by moving beef to meat sink and submerging container under running water.

Observed significant build up on shelves in walk in cooler. Must thoroughly clean shelves and floors of walk in cooler.

Observed tiny insect floating in water along interior of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. COS by turning off ice machine so that insect does not freeze into an ice cube.

Observed soup prepared 10/21/23 not discarded within 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed blood from raw meat all over floors in walk-in accompanied by an extremely foul odor. Walk-in cooler must be thoroughly cleaned and sanitized. Foul odor must be eliminated.