TOUCHDOWN WINGS

2 findings recorded on Oct 13, 2026. 1 marked corrected on site.

1. Violation recordedItem 14A ↗

   Utensil storage

   Observed knives stored in between the prep top tables blade end down. COS: Knives were moved to the dish pit to be washed and sanitized.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Observed knives stored in between the prep top tables blade end down. COS: Knives were moved to the dish pit to be washed and sanitized. Advised PIC all utensils shall be stored in the proper areas between use. C/A:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

2. Repeat violationItem 17C ↗

   Facility maintenance and cleanliness

   Observed floors under equipment and walk in cooler unclean with food debris build up. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

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

   Observed floors under equipment and walk in cooler unclean with food debris build up. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Repeat Violation.

   Official report · Item 17C ↗

   Correction status not recorded

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