Wings Plus, 18 Phillips Drive #a, Midfield, AL 35228 - Restaurant inspection findings and violations

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Business Info

Restaurant: Wings Plus
Address: 18 Phillips Drive #a, Midfield, AL 35228
Total inspections: 3
Last inspection: Jun 13, 2012
Score
(the higher the better)

82

Restaurant representatives - add corrected or new information about Wings Plus, 18 Phillips Drive #a, Midfield, AL 35228 »

Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Wiping cloths; clean, use limitations, stored.
Oct 20, 2011 90
  • In use, between use, food/ice dispensing utensils properly stored.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
Feb 13, 2012 92
  • Clean clothes; Hair restraints; Nails. Authorized personnel. Other.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
Jun 13, 2012 82


Violation descriptions and comments

Oct 20, 2011

3-501.16 Maintain potentially hazardous food at 135 F or above.///Pan of cooked meat loaf on stove top./// Temperature at 81 F.//Meat loaf was placed on stovetop around 9:00 AM from WI cooler and later it was to be placed in oven, per manager.//Food items discarded.
3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.///Baked Beans in hot-holding unit at 125 F.///Low water in hot-holding unit.

3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Chlorine solution above 200 PPM.

6-301.12 Provide paper towels or drying device at all hand sinks.

6-501.14 Clean WI cooler fan vent cover.


Feb 13, 2012

3-501.16 Maintain potentially hazardous food at 135 F or above.///Mac&Cheese at 101 F,Cooked White Rice at 100 F. both food items stored at RT.//Both items discarded./Collard Green,Pig Feet,Green Bean temperature between 112-121 F.///Hot-Holding Unit turn off.//All food items discarded by manager.

3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright.///3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container.///Scoop cover in ice.

4-903.11 Store single service articles at least 6 inches above the floor./Foam food containers on floor in dry storage.

5-202.11 Provide drain cover for mop sink.//5-205.15 Repair plumbing.//Repair leaking faucet on three compartment sink.


Jun 13, 2012

2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//Employee eating in food prep area.//COS.

3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating.//3-501.16 Maintain potentially hazardous food at 135 F or above.//Baked Beans in hot-holding unit at 115 F.//Not enough water in unit.//COS.

3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.//Ambient temperature in RI Cooler #1 at 56 F.//Ambient temperature in RI cooler #2 at 47 F.//Three bus pans of raw chicken temperature ranged between 56.4 and 47 F.//Container of boiled whole eggs at 54.0 F.//Both food items discarded by manager.

2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.

4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature.//Keep WI cooler door closed to maintain temperature.

4-202.16 Replace damaged gasket on RI cooler door.


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