WINGHOUSE BAR AND GRILL
5510 POST OAK BLVD
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 12/8/2023
Inspection #: Visit ID: 8448973
- 21-17-4:Basic - Clean linens stored on floor. Observed a bag on clean Linens stored on floor in chemical room Corrected-observed employee place on shelf Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors and walls soiled with grease build up on cookline
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink on cookline draining slow
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed spray hose in dish area constantly running Manager stated a plumber will be coming out to fix soon
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed fork stored in hand sink on cookline Corrected -observed employee remove and clean a hand sink Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine and quaternary test kit. Location is missing kit to test lactic acid
Inspection Date: 7/19/2023
Inspection #: Visit ID: 8344542
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the current license not displayed.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 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.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored below raw beef. Manager moved the pork above the beef.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.