Express Wings & More

3 findings recorded on Jul 1, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed food debris in handwashing sink. Advised PIC to have handwashing sink cleaned and sanitized and only use the sink for handwashing purposes.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed food debris in handwashing sink. Advised PIC to have handwashing sink cleaned and sanitized and only use the sink for handwashing purposes. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf New Violation. Correct By: 07/11/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Jul 11, 2026

2. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed chicken wings being held using Time as a Public Health Control (TPHC) without required documentation. Advised PIC to immediately establish written procedures and time-marking protocols for the product.

   Inspector’s full note

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

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

   Observed chicken wings being held using Time as a Public Health Control (TPHC) without required documentation. Advised PIC to immediately establish written procedures and time-marking protocols for the product. PIC discarded wings. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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: Pf (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. Pf Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed cooked rice in RIC and yogurt sauce without date marking indicating the discard/ preparation date. PIC created date marking labels for respective foods.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed cooked rice in RIC and yogurt sauce without date marking indicating the discard/ preparation date. PIC created date marking labels for respective foods. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

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