Wing's Carryout

Year by year

Inspections

1. Aug 18, 2026 Re-inspection · No items found

   No violations cited.

2. Jul 15, 2026 Routine · 5 priority, 6 priority foundation, 10 core
   • Not serious Core

     The department may summarily suspend any food license without prior warning, notice or hearing if it determines through investigation, inspection, or examination of employees, food, records or other means as specified in this chapter or under the Wisconsin Food Code that an imminent health hazard ex

     There is an Imminent Health Hazard that requires all food operations to cease at this establishment and the food license is immediately suspended.

     Correction: Fix all violations of the imminent health hazard and contact the Health Department to do a followup inspection. An inspection must be conducted before the order will be removed and reopening can occur

     Code MCO 68-41-3

   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw meat.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In all of the coolers, raw chicken was observed stored over ready to eat product.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken that had been cooked the previous day and then placed in the cooler was still 53- 55 degrees F. Prepared eggrolls and wontons were not cooled to 70 degrees or less within 2 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Employee disposed of the product.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Several products were observed to be cold held above 41 degrees F. 1) Cooked chicken in the upright coolers, 53 & 58 degrees F. 2) Cooked noodles in the lower prep cooler, 60 degrees F. 3) Bean sprouts in the lower prep cooler, 67 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at the mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on basic food safety.

     Correction: The person in charge shall provide food safety training to employees on, including but not limited to, proper handwashing, warewashing, sanitization, food handling and contamination prevention.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink, in the rinse and wash compartments of the warewashing sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Metal and plastic pans, bins, and utensils are visibly soiled. 1) All of the bins stored under the central prep table 2) Knives in the wall knife rack 3) Ladles and other untensil hanging over warewashing area

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of purple liquid in a spray bottle not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Ingredients near the cook line are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knife was improperly stored between prep cooler and prep table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution did not contain required concentration of sanitizer, measured concentration was 0 ppm.

     Correction: Maintain wiping cloth sanitizer solution at correct concentration.

     Code 3-304.14 (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Soy sauce and other sauces are stored on the floor by the central prep table.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked chicken in the cooler is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - IMPART COLOR, ODORS, TASTE

     Food is being stored in single use grocery shopping bags and non-food storage bags.

     Correction: Materials used for single-use and single-services articles may not impart colors, odors, or taste to food.

     Code 4-102.11 (A) (2)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     All equipment exteriors, especially doors and handles, are soiled with food debris.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Unisex bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in unisex bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Mouse droppings around the perimeter of the dry storage room and along the wall by the cook line.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The following areas are heavily soiled with food debris and grime: 1) Floor and wall behind the cook line 2) Floor and walls in the dry storage room.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Aug 22, 2025 30 Day Routine · 4 priority foundation, 2 core
   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked noodles/chicken in cooler are not being date marked

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Prep table with the can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container (spray bottle) of unknown purple liquid not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The following non-food contact surfaces are soiled with grime buildup: 1. Exterior surfaces of prep cooler 2, Interior basin of hand washing sink

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The following items need cleaning: 1. Restroom light switch plate 2. Floor area in front of the woks 3. Floor area by the prep sink 4. Floor area in the storage room.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11