Winghouse Bar And Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. Bowl in chips. Ramekin in coleslaw. Repeat Violation

Basic – Buildup of food debris/soil residue on equipment door handles. Microwave handle on cooks line.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in sever beverage station and prep table in kitchen. Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee open bag on Fritos on top of shelf over reach in cooler on cooks line. Employee pasta and condensed milk over food for establishment in walk in cooler.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee head phones and cell phone on prep table in kitchen.

Basic – Employee with no beard guard/restraint while engaging in food preparation.

Basic – Equipment in poor repair. Gaskets broken on salad reach in cooler door.

Basic – Floor area(s) covered with standing water near soda box shelf.

Basic – Food stored on floor. Bulk pickles on floor in walk in cooler. Bulk box of pizza crusts on floor in walk in freezer.

Basic – Hood filters missing from automatic fire suppression/exhaust system. Multiple hood filters missing on cooks line.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic – No handwashing sign provided at a hand sink used by food employees at handwash sink next to two compartment sink and three compartment sink. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of French fry reach in cooler.

Basic – Old labels stuck to food containers after cleaning. Large plastic container on dish drying rack.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.

High Priority – Raw animal food stored in same container as ready-to-eat food. Raw steak in plastic container with cooked ham and sausage.

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ribs date marked 10/25/23.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nRibs date marked 10/25/23.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCold holding: marinara 52 F, sausage 47 F, blue cheese crumbles 49 F, operator put in walk in freezer at time if inspection to bring back to temperature. sliced tomatoes 56 F, operator voluntarily threw sliced tomatoes away. Retemped marinara 50 F, blue cheese crumbles 38 F, sausage 40 F, Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate – Handwash sink used for purposes other than handwashing. Employee rinsed wet wiping in handwash sink across from grill. Sanitizer bucket in handwash sink in dish area.

Intermediate – Spray bottle containing toxic substance not labeled with clear liquid on handwash sink