BTJ Wings

4 findings recorded on Jul 28, 2026.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed cooked chicken wings sitting out in the open of main kitchen with no time stamp. Temperature at the time was at 100 degrees.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed cooked chicken wings sitting out in the open of main kitchen with no time stamp. Temperature at the time was at 100 degrees. CA: Advised PIC to keep wings in fridge until ready to be cooked. Repeat Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed multiple items in WIC of main kitchen with no date marking (shrimp, chicken, fish). Advised PIC to date mark all food once prepped and/or taken out of original box. 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 New Violation.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

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

   Observed multiple items in WIC of main kitchen with no date marking (shrimp, chicken, fish). Advised PIC to date mark all food once prepped and/or taken out of original box. 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 New Violation.

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Violation recordedItem 9-2 ↗

   Specialized process compliance

   Observed PIC parcooking chicken wings without a variance/Haccp. CA: Advised PIC to change the way of cooking chicken; to keep chicken under cooling temp (41) until time to be cooked.

   Inspector’s full note

   Inspection item: Compliance with variance, specialized process and HACCP plan

   Code 511-6-1.02(5)(a)(b)

   Observed PIC parcooking chicken wings without a variance/Haccp. CA: Advised PIC to change the way of cooking chicken; to keep chicken under cooling temp (41) until time to be cooked. Food cannot just sit out without proper temperature control for longer than 6 hours New Violation.

   Official report · Item 9-2 ↗

   Correction status not recorded

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