WINGS AND BBQ

4 findings recorded on Aug 18, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1D ↗

   Time as a public health control

   1. Observed no written procedures for cooked chicken wings intended to be held on TPHC within facility.

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   1. Observed no written procedures for cooked chicken wings intended to be held on TPHC within facility. 2. Observed no discard times for cooked chicken wings held on TPHC stored on shelf in main kitchen near fryers. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: EHS and PIC created written procedures; cooked chicken wings labeled with discard times. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

2. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed thick black residue and dirt accumulated along floors throughout main kitchen primarily under prep top coolers, freezer, fryers, and prep areas. 2.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed thick black residue and dirt accumulated along floors throughout main kitchen primarily under prep top coolers, freezer, fryers, and prep areas. 2. Observed accumulated food splatter and dirt along walls primarily behind prep top cooler in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation. Correct By: 08/21/2026

   Official report · Item 17C ↗

   Correction status not recorded

   Correct by Aug 21, 2026

3. Violation recordedItem 17D ↗

   Ventilation and lighting

   Observed several employees foods stored commingled with service foods inside prep top cooler 2, RIC, and server cooler in main kitchen. C/A: 1.

   Inspector’s full note

   Inspection item: Adequate ventilation and lighting; designated areas used

   Code 511-6-1.07(4)(b)

   Observed several employees foods stored commingled with service foods inside prep top cooler 2, RIC, and server cooler in main kitchen. C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Designated area created; food stored correctly. Corrected On-Site. New Violation.

   Official report · Item 17D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.