American Wing & Deli

3 findings recorded on Sep 23, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed cooked chicken wings holding in metal pans unprotected next to fryer station in kitchen. Observed metal pans holding raw whiting, catfish and precooked burgers unprotected stored in flip top make table lowboy cooler across from grill station in kitchen.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed cooked chicken wings holding in metal pans unprotected next to fryer station in kitchen. Observed metal pans holding raw whiting, catfish and precooked burgers unprotected stored in flip top make table lowboy cooler across from grill station in kitchen. CA: Operator instructed to cover all foods to prevent possible overhead protection during inspection. 11-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed cooked chicken wings 81-99 F, holding in metal pans next to fryer station in kitchen. Operator states holding less than 4 hours.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked chicken wings 81-99 F, holding in metal pans next to fryer station in kitchen. Operator states holding less than 4 hours. CA: Operator reheat wings to 169 F during inspection and hot hold at 135 F until served. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed multiple plastic squeeze bottles without labels stored throughout shelving and reach in coolers within kitchen. CA: Instructed Operator to label all plastic bottles with common English name during inspection.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed multiple plastic squeeze bottles without labels stored throughout shelving and reach in coolers within kitchen. CA: Instructed Operator to label all plastic bottles with common English name during inspection. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.

   Official report · Item 10D ↗

   Marked corrected on site

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