Wing Ranch - Hampton, Inc.

Observed build up on the interior deflector of the ice machine. PIC will clean and sanitize the deflector after burning the ice. PIC will clean and sanitize the deflector by 1/30/2026.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed a cook not wearing a beard restraint while preparing food in the kitchen area. CA- PIC will provide anyone preparing food with a beard restraint if their beard is .5 inches or more.

Observed acoustical ceiling tile in the storage area stained. Observed stained ceiling tile in the kitchen area. PIC advised that acoustical tile will be changed to a vinyl gypsum board tile by 2/10/26. This is a repeat violation.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed build up on ceiling vents in the kitchen area. PIC will clean vents to prevent potential contamination.

511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed a working chemical bottle containing a blue substance stored in the back of house. PIC corrected on site by labeling the bottle of degreaser.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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. Pf

Observed a cook not wearing a beard restraint while preparing food in the kitchen area. CA- PIC will provide anyone preparing food with a beard restraint if their beard is .5 inches or more.

Observed wiping cloths stored in wiping cloth bucket sanitizer solution (Chlorine) at 0 ppm. PIC remade the sanitizer buckets. The chlorine sanitizer solution was observed at 100 ppm.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Observed acoustical ceiling tile in the storage area stained. PIC advised that acoustical tile will be changed to a vinyl gypsum board tile by 7/15/25. This is a repeat violation.

Also observed the vent above the reach in freezer contained dust build up.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Violation of Code: [511-6-1.04(6)(d)] Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed par cooked chicken wings not being properly held and cooled. Par cooked wings observed at 118 degrees F. PIC advised that wings were for her daughter. Instructed employee to cook chicken wings back to 165F internal temperature as well as instructed on how to proper cool. Corrected On-Site. Repeat Violation.

Observed acoustical ceiling tile in the storage area stained. Paint peeling on the ceiling vents. PIC advised that acoustical tile will be changed to a vinyl gypsum board tile by 2/15/25.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Aluminum foil stored in the handsink

Team member was not wearing a hair restraint

Water pressure was low in the handsink

Paint peeling on the ceiling vents. Acoustical tile stained.

Wiping cloths chemical sanitizer concentration (Chlorine) observed at 200 ppm. PIC remade sanitizer buckets

Outer openings not protected. Weather strip needed at the back door due to the hallway shared door being left open

Ceiling tile stained in the food preparation and dishwashing areas. Vent contained build up in the food preparation area

Observed par cooked chicken wings not being properly held and cooled. Instructed employee to cook chicken wings back to 165F internal temperature as well as instructed on how to proper cool.

Observed raw ground beef in the reach in cooler without any date marking information. PIC corrected on site.

Observed wiping cloth stored in prep station while employee prep raw chicken. Wiping clothes must be stored in sanitation buckets in between use. PIC corrected on site.