WINGSTOP

Observed employee touch RTE carrots and celery with bare hands during wrapping at prep top cooler in main kitchen.

C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: Food discarded.

1. Observed WIF floor in main kitchen soiled with accumulated black substance.
2. Observed interior of door of RIC in main kitchen with accumulated brown substance.
3. Observed splatter and accumulations along sauce shelving across from fryer area of main kitchen.

C/A: . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

COS: WIF floor was cleaned during the inspection.

1. Observed bucket of cleaning solution stored on prep table beside brioche buns and above wing sauces in main kitchen.
2. Observed sanitizer bucket stored on main prep table area near wing sauce wells and above food containers in grill area of main kitchen.

C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

COS: Sanitizer and cleaning solution stored properly.

Observed damaged tea urn in-use along counter of lobby self-serve area; tea urn is cracked along seam with cervices rendering equipment not easily cleanable.

C/A: Multiuse food-contact surfaces shall be:

(i) Smooth;

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections;

(iii) Free of sharp internal angles, corners, and crevices;

(iv) Finished to have smooth welds and joints;

1. Observed WIF floor in main kitchen soiled with accumulated black substance.
2. Observed exterior doors of cold holding units soiled with black accumulation.
3. Observed shelving throughout main kitchen heavily soiled with buildup.

C/A: . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed ice scoop stored in ice scoop holder with stagnant water attached to ice machine in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Ice scoop and holder cleaned and sanitized.

Observed several dishes wet nested along dish rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed soiled gaskets along prep top cooler, RIC, and RIF in main kitchen/fryer area area of facility.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floor of WIF in main kitchen heavily soiled with black accumulations.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed hot water unable to meet 100F at hand-sinks throughout main kitchen.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Facility must wash hands an additional 15 seconds and/or utilize an approved hand sanitizer with appropriate dry times.

Follow-up will occur in 10-days for hot water compliance.

COS: Informal 3/7/24: Hot water temperature observed above 100F.

1. Observed black accumulations in tea nozzles along front food serive area near drink machine.
2. Observed ice scoop stored in soiled ice scoop container in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned.

Observed hot water demands unable to meet at sinks throughout main kitchen.

C/A: Repair hot water heaters and ensure both are installed in series.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

(h) Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

Facility must boil water (to at least 110F) to wash dishes until repairs are completed.

If facility changes hot water heater make/model operator must contact the CDPH department.

COS: Informal 3/7/24: Hot water has been corrected and observed meeting hot water demands (Hand-wash: +100F and 3-compartment sink: +110F).

1. Observed 3-compartment sink leaking water onto floor in main kitchen.
2. Observed soiled compartments in 3-compartment sink in main kitchen.

C/A: The compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

COS: Informal-3/7/24: All observed corrected.

1. Observed floor to WIF in main kitchen heavily soiled with black accumulations.
2. Observed splatter along walls primarily in prep area of main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.