The Wing Bucket

Year by year

Inspections

1. Jul 12, 2023 Routine Score 96
   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Seal hand sinks to the wall properly. Patch holes in FRP walls in dish area, Replace missing door latch to WIC door

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     Observed 3 chemical spray bottles hanging on hand sink

2. Dec 14, 2022 Routine Score 83
   • Serious Priority (3 points)

     Discard TCS if date marked exceeds temp & time

     Container of individual ramen date marked 11/28/22 in use. Prepared RTE foods shall be discarded after 7 days.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Hot holding cabinet. Precooked chicken thigh @ 94 Degrees F. Employee using equipment knows it doesn't work as a hot hold. TCS food shall be held at 135 Degrees F or higher at all times.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Provide RFSM on site at all times and post.

   • Not serious Priority Foundation (2 points)

     Original cont. of RTE/PHF/Day1= day of opening

     Datemarking-Prepared frozen okra and pickles not date marked.

   • Serious Priority (3 points)

     Grease Trap Tickets

     Grease trap to be serviced every 90 days. Provide service.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Clean ceiling vents.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

3. Apr 6, 2022 Routine Score 87
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Temperatures not maintained at 41 degrees F or below. Violations marked with * ranch 53* 65* cherry 48* limes 48*

   • Serious Priority (3 points)

     Clean Sight and Touch

     Dirt food contact surfaces: can oppener, ice machine, detail clean the makeline. clean insides and bottoms of all coolers, clean tossing shelf

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     no hot water at the front hand sink- must be able to mix hot & cold water. no hot water

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     can not use cloth in the kitchen to catchgrease replace cover to foam in RIC door. there is no way to sanitize

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     hand sink used for other purposes

4. Jul 25, 2021 Routine Score 81
   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Employee drinking from open cup at register. Properly store employee items.

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - smaller portions

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     Repair bottom door to warmer (won't close). Replace worn cooler door gaskets.

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     Gnats observed throughout restroom.

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Chicken was 94.5 F inside warmer.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Detail clean all equipment throughout the kitchen.

5. Jan 29, 2021 Routine Score 86
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     a/c vents and filters dirty with soils and grease accumulations must be clean to avoid cross contamination

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     cooler units at 48 F and 47 F on freezer line dip containers must be replace or repair to adjust food temperature at 40 F or below and avoid cross contamination.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     ceiling and walls dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing date marks on food containers in all areas must be have date marking on food containers in all areas to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Sanitizing solution intergrated in dish. machine

     zero sanitize solution at ware washing machine must be at : 50 ppm chlorine concentration to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     missing peroxide test strips must be have correct test trips on site missing different test strips to verified chemical concentration must be have different test strips on site to verified chemical concentrations during operational hours missing sanitizer buckets in all areas must be set up sanitize buckets solutions in all areas to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     missing thermometers inside cooler units must have visible and working thermometers inside cooler units in all areas

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     cooler units at cooking area must be maintain proper food temperature of 40 F or below to avoid cross contamination cooler units must be replace or repair to proper condition

6. May 6, 2020 Routine Score 95
   • Serious Priority (3 points)

     Clean Sight and Touch

     clean ice build up in freezer

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean fan in kitchen

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     replace light bulbs in vent hood

7. Dec 11, 2019 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cut tomatoes held on the counter at 65.3 degrees Para cooked chicken held on the counter at 73.8 degress Cooked ribs held on the counter at 58.6 degrees

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken breast held at 97.6

   • Serious Priority (3 points)

     When to wash hands after handling soiled equip/utensil

     Dishwasher, wait staff, and cook all not washing hands

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Para cooked chicken stored over the lettuce in the walk in refrigerator

   • Not serious Core (1 points)

     Hair Restraints effective

     Beard nets missing

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker drains

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

8. Apr 23, 2019 Routine Score 87
   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     SANITIZER ON FLOOR

   • Not serious Core (1 points)

     Other Violations

     MOP

   • Serious Priority (3 points)

     PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

9. Oct 25, 2018 Routine Score 97
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     cheese 50'f

10. Apr 19, 2018 Routine Score 94
    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

    • Serious Priority (3 points)

      Clean Sight and Touch

    • Not serious Priority Foundation (2 points)

      Maintain in Good Repair

11. Oct 17, 2017 Routine Score 90
    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      dusty vent cover in RIC

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      broken gasket in RIF

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      dirty gaskets

    • Serious Priority (3 points)

      Clean Sight and Touch

      dirty ice machine

12. Apr 21, 2017 Routine Score 80
    • Serious Priority (3 points)

      Cooling -- ingredients from ambient within 4 hours to 41øF

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      wings at 102 degrees.

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      food handlers must have certificates to work in kitchen and food prep.

    • Serious Priority (3 points)

      Grease Trap Tickets

      Provide grease trap trip tickets on the premises when in operation.

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

    • Not serious Priority Foundation (2 points)

      Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

    • Not serious Priority Foundation (2 points)

      Nonfood surfaces-design to be cleaned easily

      dirty can opener blades.

13. Oct 31, 2016 Routine Score 89
    • Serious Priority (3 points)

      Food protected cross contamination separating types of raw animal food storage, preparation, hol

      storing containers on uncovered lettuce

    • Serious Priority (3 points)

      When to wash

      employee not washing hands after scratching head

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      employees drinking in prep area

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      raw chicken in low boy, 48.0F

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      wiping cloths not stored in sanitizing solution