DirtyFLRestaurant Inspection Data

WINGS PLUS OF LAKE WORTH

4455 S CONGRESS AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/18/2024

Inspection #: Visit ID: 10698093

  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In hallway at dry storage area
  • 36-22-4:Basic - Floor area(s) covered with standing water. In cracked floor tiles at walk in cooler
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles at walk in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to kitchen from outside without washing hands before handling clean equipment at cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsing tongs in hand sink in kitchen

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8767420

  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door .
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food and over food in upright freezer. Manager moved food to bottom shelf. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Chicken boxes stored on floor In walk in freezer. Employee moved boxes on the shelf. Corrected On-Site Repeat Violation
  • 36-03-4:Basic - Several Cove molding at floor/wall juncture broken/missing.throughout.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Manager put towel in sanitizer solution. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handled clean dishes without washing hands. Explained and she washed hands. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee put raw steaks on grill with gloved hands.Discarded gloves then dipped hands in sanitizer bucket. Explained he needs to wash hands in hand sink. He washed hands in hand sink. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching his hands to bare arm and then started to prepare food . Explained and he washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steaks stored over tater tot's bag in reach in freezer, manager rearranged. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced tomatoes 45 f cut at 12:00 pm current time 4:25 pm
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham 45, sliced turkey 47 f, In flip top cooler on cook line. As per manager less than 3 hours.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes 45 f cut at 12:00 pm current time 4:25 pm
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Explained and he washed in hand sink. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.dumping ice in front counter hand sink. Explained.

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8617628

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restrooms. Warning - From follow-up inspection 2024-03-01: Same **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door Warning - From follow-up inspection 2024-03-01: **Time Extended**

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8532277

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restrooms. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from foam cup without lid. Explained and manager discarded the beverage container . Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several personal beverage containers and lunch containers stored with and above food in walk in cooler, reach in cooler and reach in freezer. Explained and manager moved all to bottom shelf. Corrected On-Site Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager changed the solution. Chlorine 50 ppm Corrected On-Site Warning
  • 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. Dishwasher setup. Dishwasher chlorine 0 ppm . Tested several times. Operator to setup three compartment sink and sanitize the dishes in three compartment sink until machine is repaired. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Partially cooked chicken fritters stored over portioned capicola in walk in freezer. Explained. Manager rearranged. Corrected On-Site Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . As per plan time not marked on chart for raw wings by the fryer. Manager marked the time. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ certificate for Manager Brian Seldal expired on 11/12/3023 Warning

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8370073

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on prep table at cook line; removed Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair- cracked tiles at cook line Repeat Violation
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust Cases of buns stored under leaking condenser line in walk-in freezer ; advised operator to store away from leaking source
  • 08B-38-4:Basic - Food stored on floor- buckets of pickles and celery on the floor in walk-in cooler; Boxes of steak stored not 6 inches of the floor in walk-in freezer Operator stored properly Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink at cook line used by food employees. Advised operator to post sign
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-50F - Cold Holding); sliced pastrami (42-54F - Cold Holding); in cooler at cook line ;food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; operator made smaller portions; **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.- ranch made around 25 hours in walk-in cooler ; dated Corrected On-Site
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified.