PRIME WINGS

4 findings recorded on Aug 7, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed cooked rice intended to be on time control with no label to indicate the 4-hour time control period.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed cooked rice intended to be on time control with no label to indicate the 4-hour time control period.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice was discarded.//

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed wet wiping cloths stored in a solution with no sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution was made to the correct concentration.//

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed wet wiping cloths stored in a solution with no sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution was made to the correct concentration.//

   Official report · Item 12C ↗

   Correction status not recorded

3. Inspector observationItem 13A ↗

   Required permits and notices

   Observed no inspection report posted in the facility.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Inspector’s full note

   Inspection item: Inspection item 13A

   Code .02(1)(d)

   Observed no inspection report posted in the facility.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

   Official report · Item 13A ↗

   Correction status not recorded

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