Wings Plus Improves its Sanitary Rating
87 W Prospect Rd
Oakland Park, FL 33309
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On food slicer. Moved. **Corrected On-Site**
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bacon (not fully cooked). Placed on stove and cooked fully. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above cook line.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in solution. **Corrected On-Site**
High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Chicken @ 112° over fryer, no time marked. Time marked. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad 45° after 4 1/2 hours. Placed in uncovered metal pan 2" deep. Originally stored in deep plastic container with tight lid. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hose. Removed. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Dressing.
High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee touched inside Food Contact Surface of soup bowl with bare hand prior to portioning soup. Discarded bowl, replaced with new one handled properly. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Chicken wings. **Corrected On-Site**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. COOK WITH GLOVES HANDLED RAW CHICKEN THEN PROCEEDED TO TOUCH READY TO EAT FOOD.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. NOT WASHING HANDS WHEN REQUIRED.
Intermediate - Handwash sink missing in food preparation room or area. WAIT STATION AND COOK LINE.
Basic - Nonfood-contact equipment in poor repair. A/C VENT ON COOK LINE.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. COOK WITH GLOVES HANDLED RAW CHICKEN THEN PROCEEDED TO TOUCH READY TO EAT FOOD.
High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. 3 MINUTES TO GET HOT WATER TO FLOW.
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW CHICKEN NEXT TO AND IN CONTACT WITH FRENCH FRIES AND MAYONNAISE.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN @ 48°. CORRECTIVE ACTIONS TAKEN.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. NOT WASHING HANDS WHEN REQUIRED.
Intermediate - Handwash sink missing in food preparation room or area. WAIT STATION AND COOK LINE.
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
Intermediate - Spray bottle containing toxic substance not labeled. CLEAR LIQUID.
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. FOR UNCLEAN TABLEWARE.
High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. ON "CURLY FRIES."
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. "CURLY FRIES." @ 75°.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PROPER COOKING TEMPERATURES. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED CHICKEN HELD @ 85. CORRECTIVE ACTIONS TAKEN. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CHICKEN. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Equipment in poor repair. LEAVING TCS FOODS OUT AT ROOM TEMPERATURE UNABLE TO MAINTAIN TCS FOODS EITHER 135° OR ABOVE OR 41° OR BELOW. DO NOT USE THIS METHOD FOR STORING TCS FOODS. **Warning**
Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN HAND SINK AND 3 COMP SINK **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHICKEN SITTING OUT IN KITCHEN @ 61°. CORRECTIVE ACTIONS TAKEN. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED CHICKEN HELD @ 85°. CORRECTIVE ACTIONS TAKEN. **Warning**
High Priority - Raw animal food not properly separated from ready-to-eat food. RAW FISH NEXT TO RTE CARROTTS. **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. CHICKEN ABOVE FRIES. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
Intermediate - Certified food manager fails to exhibit active managerial control. PROPER HOT AND COLD HOLDING OF TCS FOODS. **Warning**
Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING FOOD OUT OF THE "DANGER ZONE." **Warning**
Intermediate - Food manager certification expired. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BROILED AND FRIED CHICKEN, TUNA AND CHICKEN SALAD. **Warning**
Basic - Stored food not covered in chest freezer.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb at 3 compartment sink.
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found at 3 compartment sink
Critical - Observed raw animal food stored over ready-to-eat food. Chipped raw beef stored over au jus sauce in reachin cooler. Corrected On Site.
Critical - Observed food stored on floor. Tomatoes on walkin cooler floor.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas and tongs on cooks line.
Observed utensils stored in crevices between equipment. knives in kitchen
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Take-out containers not inverted.
Carbon dioxide/helium tanks not adequately secured. outside storage area.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cook in kitchen Corrected On Site.
Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. takeout containers on prep lines
Critical - Hand wash sink lacking proper hand drying provisions. in kitchen Corrected On Site.
Observed personal care item stored with food. employee cellular phone in kitchen on prep lines
Carbon dioxide/helium tanks not adequately secured.
No Violations Were Observed
Critical - No conspicuously located thermometer in holding unit. Bainmarie cooler on the cook's line .
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed grease accumulated under cooking equipment. Behind the fryers.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1/30/12.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer Not holding items frozen 38 degrees no foid storage at this time
Observed ice scoop with handle in contact with ice. ice machine Corrected On Site.
Shelves in ware washing room not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted and coating peeling off
Floors not maintained smooth and durable. kitchen
Floors not maintained smooth and durable. walkin cooler
Observed debris accumulated on floor in dry storage outside .
Lights missing the proper shield, sleeve coatings or covers lense covers missing end caps.
Observed gaskets/seals on cold holding unit in poor repair. REACHIN COOLER
Critical - Observed soiled reach-in cooler gaskets.
Floors not maintained smooth and durable. WALKIN COOLER
Floors not maintained smooth and durable. KITCHEN FLOOR
Observed greasy film accumulated on kitchen floor. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. END CAPS MISSING
Critical - Observed food stored on floor. walkin cooler
Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving in kitchen dish room
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Floors not maintained smooth and durable.kitchen floor
Floors not maintained smooth and durable. walkin cooler
Lights missing the proper shield, sleeve coatings or covers. end caps
Critical - Observed toxic item stored by utensils. cleaning supplies under prep table. Corrected On Site.
(A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
Critical - PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
(A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
Critical - Please see inspection report for more details.
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Critical - The PERSON IN CHARGE shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination;
Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
Critical - When to Wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under Sections 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SUPPORT ANIMALS or aquatic animals as specified in Section 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; and (H) After engaging in other activities that contaminate the hands.