Winghouse Bar And Grill
| Inspection Date | 01/24/2024 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection January 24th, 2024
Violations
| Code | Description |
|---|---|
| 16-21-4 |
Basic – Accumulation of debris on exterior of warewashing machine. Heavily soiled as well as dishwash area. |
| 24-08-4 |
Basic – Equipment and utensils not properly air-dried – wet nesting. |
| 29-09-4 |
Basic – Faucet/handle missing at plumbing fixture. Men's room, has other sinks in men's room. |
| 36-12-4 |
Basic – Floors not constructed to be easily cleanable. Grout throughout facility heavily soiled. |
| 33-19-4 |
Basic – Garbage on the ground and/or pad around dumpster. |
| 23-03-4 |
Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 bin sink heavily soiled Hand wash sinks an basins heavily soiled. |
| 33-16-4 |
Basic – Open dumpster lid. |
| 03D-01-5 |
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lettuce and sliced tomatoes holding at 46f both in double plastic pans. |
| 22-41-4 |
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 parts per million x 3 runs. Advised to set up 3 bin sink. Corrected On-Site |
| 03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (46F – Cold Holding) advised rapid chill to 41 or colder Lettuce and sliced tomatoes holding at 46f. |
| 16-37-1 |
Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None for chlorine or quaternary. Corrected On-Site |
- Ownership Changed: Current
- Rank:
- Expiration Date: 04/01/2024
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