Wing Pkwy, Inc/Teriyaki Express

Observed employee personal drinks are being stored on prep tables and next to food on cook line (ex. personal cups, open cans, etc.) REPEAT

Observed written procedure is not provided for the disinfectant chosen to clean-up vomit and/or diarrhea events. REPEAT

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.). REPEAT

Observed most recent routine inspection is not posted. Establishment has a 91 posted from 8/26/25 is posted and not the 68 from 2/25/26.

Observed scoops without handles (ex. bowls) are being stored in food products. REPEAT

Observed non-food contact surfaces are not clean (ex. exteriors of bulk food containers, shelving throughout, crevices of cook line, gaskets, handles of equipment). REPEAT

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135F or above.

Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed employee personal food is stored in cooler and on surfaces next to customer food.

Observed written procedure is not provided for disinfectant explaining how the establishment is to clean-up after a vomit and/or diarrhea incident.

Observed vegetable chopper, that is stored on dry storage and equipment shelf, has old food debris present and is not clean.

Observed food handler uses unclean wiping towel to wipe spoon in between food preparation.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.).

Observed improper cooling methods are used for TCS food items.

Observed raw chicken is being thawed in sink of standing water.

Observed wiping towels wet with food debris are not being stored in buckets provided with sanitizer in between uses.

Observed scoops without handles (ex. bowls) are being stored in food products (ex. sauces and rice).

Observed non-food contact surfaces are not clean (ex. exteriors of bulk food containers, shelving throughout, crevices of cook line, gaskets, handles of equipment).

Observed employee personal food is stored with customer food.

Observed paper towels are not readily available at each hand sink.

Observed hand sink is used to rinse wiping towels. Hand sinks may not be used for any other purpose.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.)

Observed scoops without handles (ex. bowls) are being stored in food products.

Observed knife is being stored in unsanitary crevice between cooler and cardboard.

Observed time/temperature control for safety (TCS) items not maintaining temperatures of 41F or below. Food item discarded.

Observed time/temperature control for safety (TCS) items not maintaining temperatures of 135F or above. Food item discarded.

Observed doors are not locked, establishment is receiving to go orders. Food items are prepared in warmers for service without designated person in charge (PIC). No one is available to answer food service questions.

Observed heavy amounts of condensation on box of food stored in walk in freezer.

Observed box of food stored on floor in walk in freezer.

Observed wiping towels are not being stored in buckets with sanitizer in between uses.

Observed employee personal items improperly stored throughout the kitchen area.

Observed spatulas at front grill are being stored in container of standing water.

Observed scoops without handles stored in container of flour and rice warmer.

Observed test strips to test 3 compartment sink sanitizer concentration not available.

Observed non-food contact surfaces are not clean (ex. exteriors of food containers, handles of equipment, crevices at cook line, shelving).

Observed raw shrimp is being thawed in standing water.

Observed food handlers do not all wear hair restraints.

Observed wiping towels are not being stored in buckets with sanitizer in between uses.

Observed sink designated for vegetables only is being used to thaw raw shrimp.

Observed single use gloves are used for more than one task and are washed at the hand sink.

Observed non-food contact surfaces are not clean (ex. exteriors of food containers,handles of equipment,interior sinks, crevices at cook line, shelves throughout).

Observed floors throughout kitchen and walk in freezer are not maintained. Floors in kitchen beneath equipment and along baseboards need detail cleaning. In walk in freezer ice build-up must be removed and cleaned.

Observed employee personal drinks are improperly stored by customer food and single service.

Observed hand sink is being used to dispose of cooking utensil water and replenish cooking utensil water at grill. Hand sinks are to only be used for hand washing and accessible at all times.

Observed approved EPA registered chemical against Norovirus along with a written procedure for vomit/diarrhea events is not available. (Rpt 1)

Observed most recent routine inspection is not posted. Last inspection is 48 and a 84 is posted. (Rpt 2)

Observed cooking utensils at front grill are being stored in water that is less than 135 degrees F or above. (Rpt 1)

Observed cardboard is used to line shelves where food is present and in use. Cardboard may not be used to line shelves since it is not smooth, non-absorbent, and easily cleanable. (Rpt 1)

Observed duct tape is used to repair gaskets on coolers. (Rpt 3)

Observed stoppers for 3-compartment sink is not provided. (Rpt 2)

Observed employee drinks are in correct single service cups, with lid, and straw but stored on shelves above food and paper products for food.

Observed food handlers do not wash hands in between tasks: -food handler came in from outside and started cutting chicken -food handler wash dishes at 3-compartment then prepare foods -food handler cutting raw chicken then cook food for customer

Observed food handler uses bare hands to assist in scooping cooked rice into container from cooker.

Observed Time/Temperature Control for Safety (TCS) foods and ready to eat foods are not separated by on cook temperature: -raw chicken above sauces in walk in cooler -raw shrimp stored inside lo mein at prep top cooler

Observed TCS foods do not meet temperature requirements of 41 degrees F or below.

Observed a Person in Charge for the management of kitchen is not present.

Observed employees do not demonstrate knowledge in regards to employee health reportable illnesses.

Observed open drinks present in small freezer in kitchen (ex. open can Red Bull). Personal drinks stored on top of prep tables by the food.

Observed approved EPA chemical against Norovirus along with written procedure for vomit and/or diarrhea events is not available.

Observed equipment is not being wash, rinsed, and sanitized while in wash process. Sanitizer is not being used.

Observed food is stored on the floor in kitchen.

Observed wiping towels with with food debris is not being stored in sanitizer in between uses.

Observed containers of unidentifiable white powders are not labeled with common name.

Observed most recent routine inspection is not posted in public view. Last inspection is 83 and a 92 is posted. (Rpt 1)

Observed scoop without handles is being stored in food (ex. bowls in rice). Scoops must have a handle if left inside product. (Rpt 1)

Observed cooking utensils at front grill is being stored in water less than 135 degrees F.

Observed boxes of single service items are being stored on the floor.

Observed cardboard is used to line shelves where food is present and in use. Remove cardboard since it is not smooth, nonabsorbent, and easily cleanable.

Observed duct tape is used to repair gaskets on coolers. (Rpt 2)

Observed stoppers for 3-compartment is not provided. (Rpt 1)

Observed test strips are not readily available.

Observed non-food contact surfaces are not clean (ex. exterior cook equipment, handles of equipment, crevices between equipment, exteriors of bulk food containers, shelves throughout, vents). (Rpt 2)

Observed floors and walls along baseboards and under equipment need cleaning. (Rpt 2)

Observed Time/Temperature Control for Safety (TCS) foods are not maintaining 41 degrees F or below. (Rpt 2)

Observed most recent routine inspection is not posted in public view.

Observed scoops without handles are being stored in bulk food containers. (Rpt)

Observed box of single service items (ex. storage cups) are stored on the floor. (Rpt)

Observed duct tape is used to repair gaskets on coolers. (Rpt)

Observed reach in cooler by fryer does not maintain temperatures of 41 degrees F or below. (Rpt)

Observed stoppers for 3-compartment is not provided.

Observed non-food contact surfaces are not clean (ex. exterior cook equipment, handles of equipment, crevices between equipment, exteriors of bulk food containers, shelves throughout, vents). (Rpt)

Observed floors and walls along baseboards and under equipment need cleaning. (Rpt 1)

Observed Time/Temperature Control for Safety (TCS) foods are not maintaining 41 degrees F or below.

Observed vegetables in steam well are not being held at 135 degrees F or above.

Observed Time/Temperature Control for Safety (TCS) foods are not cooling, based on observed times, temperatures, and environmental conditions, as well as interview with Person in Charge (PIC).

Observed open employee drinks stored on prep table and drinks with proper lids with straws stored on top of prep tables and at coolers.

Observed hand sink in back prep area is blocked with kitchen equipment.

Observed paper towels are not readily available at hand sink in back prep area.

Observed written procedure with approved an EPA approved chimical against Norovirus is not provided.

Observed kitchen equipment is not being washed, rinsed, and sanitized. Employees are seen using soap and water only.

Observed lo mein is being rinsed at the 3-compartment sink and then rinsed and stored in the meat sink prior to being placed in the walk in cooler.

Observed wet wiping towels with food debris are not being stored in sanitizing solution in between uses.

Observed wiping towel buckets with sanitizer and wiping towels are being stored on the floor.

Observed unidentifiable white powders are not labeled with common name.

Observed food on the floor in the walk in cooler.

Observed scoops without handles in bulk food containers.

Observed boxes of single service on the floor.

Observed duct tape is used to repair gaskets on coolers.

Observed reach in cooler by fryer does not maintain temperatures of 41 degrees F or below.

Observed unapproved Dewalt drill is used for mixing food items.

Observed non-food contact surfaces are not clean (ex. exteriors cook equipment, handles of equipment, crevices between equipment, exteriors of bulk food containers, hood vents, shelves throughout).

Observed floors and walls throughout entire kitchen, including walk in freezer are in need of deep cleaning.

Observed employee personal items stored on shelves with customer food.