Wingstop

Inspector notes: Observed 20+ containers of blanched fries air cooling in plastic tubs with internal temperatures ranging from 82-96*F when measured with a probe thermometer. PIC stated the fries were blanched from approximately 10:45-11:30am with all fries marked for 11:30am. PIC stated the fries are air cooled until cooled to the touch before moving 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. Discussed taking active cooling steps to cool foods once air cooled to 135*F. Advised PIC to split cooling into two different times of day to reduce strain on the cooler. Since the fries had been air-cooled for less than 2 hours, the fries were moved to the walk in cooler, uncovered, at the time of inspection

Inspector notes: Observed the outdoor refuse can lid in disrepair with approximately half of the lid broken off so the lid cannot be fully covered. Advised PIC to reach out to the refuse management company to have repairs completed so the lid can be tightly shut when not in use to reduce pest harborage conditions