Roger That Wings & Things

Employee Health Policies Present

No Bare Hand Contact with Ready-to-Eat Food

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

Non-Food Contact Surfaces Clean

Food Contact Surfaces Clean and Sanitized

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then move to handling clean dishes without washing hands. Inspector spoke with employee. Employee washed hands. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk batters at 50F and 53F. Per employee, batters prepared two hours ago. Batters moved to freezer. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on added splitter with connected hose at mop sink outside back door.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Three oyster tags from September not marked with last day served.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Operator completed during inspection. Wings held on time not marked. Per employee, wings made at 11:30 and marked time appropriately. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over wing prep area. Employee moved beverage to appropriate location. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean and wet cups taken from dish rack to stacked storage without allowing to air dry.

Basic - Food stored on floor. Multiple cases of food stored on the floor in the walk in freezer. Employee moved all to shelf. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer by kitchen entrance. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on right have grease build up. Reach in cooler across from prep area and walk in cooler has soiled fan guards. Gasket on reach in freezer by kitchen entrance is soiled. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving with heavy rust. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall behind grill area is soiled. Multiple ceiling tiles and vents in kitchen and ware washing area are soiled. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef stored over shrimp in reach in freezer next to grill. Operator moved to proper storage. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed dead insect in bar ice bin. Operator discarded ice and sanitized ice bin. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Case of cleaner stored next to condiments in cabinet at bar. Operator moved to proper storage. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided and discussed DBPR HR 5030-104 with operator. **Corrected On-Site**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at dishroom shelf. Operator disposed of liquid. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents/floor/wall soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen soiled. Walls in kitchen cooking/prep area have accumulation of debris. Fan guards in walk in cooler have debris.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed lids stored in storage bin with debris on rack in dishroom. Also, ice bucket next to ice machine not inverted. Operator turned ice bucket over. Coffee filters stored out of plastic in box with no lid. Operator placed filters in container with a lid. **Corrected On-Site**

Basic - Food stored on floor. Case of shrimp and case of bread on walk in freezer floor. Operator moved both to shelving. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by kitchen swing door and reach in freezer in bar have ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler across from fryers and gaskets on reach in cooler at breading station are soiled. Hood filters have grease build up. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at bar. Standing water in bottom of keg cooler at bar.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at the bar counter within customer reach not in approved dispenser. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed sticky trap with three dead roaches next to stairs at dishroom. Operator discarded sticky trap. Also, one dead insect observed in bar ice bin. Operator discarded ice and sanitized ice bin. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting tomatoes to be used for salads with bare hands. Person in charge spoke to employee who washed hands and donned gloves. **Corrective Action Taken**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw shrimp no longer commercially packaged stored over unopened packages of fries. Person in charge began rearranging. **Corrective Action Taken**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings on the ground around the sugar container. Observed approximately 5 rodent droppings on shelving with bulk flour in kitchen. Observed 3 rodent droppings in hot holding equipment stored on shelf below prep table. Observed approximately 10 rodent droppings on slicer stored on shelf below prep table. Observed approximately 6 rodent droppings on bag in box soda at storage area. Observed approximately 15 rodent droppings on the ground in storage area off of kitchen with ice machine. Observed 3 rodent droppings on top of dishmachine. Observed approximately 3 rodent droppings in wall in kitchen, also observed chewed nesting materials. Person in charge began cleaning during inspection. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop reach in cooler beef, cheese, beef 46-52F. Person in charge states fliptop has been open during inspection. Called for service during inspection. Observed water in the bottom of unit. Moved items to walk in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to approximately 130F per person in charge, then cools wings. Cooked to order to 165F at second cook. No written procedures available during inspection.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in container, not in chronological order, also some tags not date marked.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nested in server area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible in right corner of back door.

Basic - Food storage container/container lid cracked or broken. Observed container holding food and containers in clean dish area with cracked edges missing pieces.

Basic - Hole in or other damage to wall. Observed hole in wall by air vent in kitchen. Observed hole in wall under triple sink. Observed hole in wall in mens restroom. Observed hole in wall in storage room at ceiling. Observed ceiling tile missing above dish pit. Also, observed debris buildup on ceiling above cookline. Mold like substance on wall by dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with debris buildup. Shelf under cookline with heavy grease buildup. Hood filter with grease buildup. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in clean dish area with old labels.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws within customer reach at bar unwrapped.

Basic - Time/temperature control for safety food thawed in an improper manner. Food items thawing in standing water.

Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers in kitchen missing label, person in charge began labeling. **Corrective Action Taken**