Wingstop

Inspector notes: An employee at the fryer was observed lathering for less than 10 seconds on two occasions when changing tasks

Inspector notes: Raw chicken strips were observed with a final cook temperature of 156-145F. A food employee also took temperatures, and time was given for post-cooking temperature increase

Inspector notes: A chemical spray bottle with yellow liquid was hanging directly above the washed potatoes

Inspector notes: Observed fries cooling at room temperature with an internal temperature of 80*F. Fries were not labeled at time of inspection. According to PIC, the fries had been out for Approximately 1.5 hours. The person in charge was instructed to move the fries into the walk-in cooler to rapidly chill. Discussed approved cooling methods, once blanched fries reach a minimum temperature of 135*F they must be cooled using and approved cooling method. Approved cooling methods must be uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed employee food stored below prep area. Please designate an area away from food prep areas for eating purposes

Inspector notes: Observed fries cooling at room temperature. Per the label, the fries had been out for Approximately 1.5 hours. The person in charge was instructed to move the fries into the walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means