Cold Hold (41 F/45F) Observed large tub of raw chicken sitting out by fryer with internal temp of 46-57F- potentially hazardous foods shall be stored at 41F or below- items removed from reach-in cooler
Proper/Adequate Handwashing Observed employee washing hands without using hot water minimum of 100F- hand sink shall have hot water minimum 100F
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Observed no hot water in est. hot water supply shall be sufficient enough to meet peak demand- minimum 100F at hand sinks and 110F at ware washing sinks- observed 86F throughout est.
Toxic Items Properly Labeled/Stored/Used Observed personal hand lotion stored on shelf in kitchen above food prep area- chemical not necessary to est. operation shall not be stored in est. and all toxic items shall be stored to prevent possible contamination of food or food-contact surfaces- item removed
Manager Demonstration of Knowledge/Certified Manager Observed no trained food manager on duty and person-in-charge unable to demonstrate knowledge of food borne illness prevention- provide a trained food manager on duty at all times
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed all in-use fryer baskets with broken and frayed wires- food contact surfaces shall be in good repair- need to replace broken fryer baskets
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