Wings and More Wings, 2300 9th Avenue, Bessemer, AL 35020 - Restaurant inspection findings and violations



Business Info

Restaurant: Wings and More Wings
Address: 2300 9th Avenue, Bessemer, AL 35020
Total inspections: 2
Last inspection: Feb 1, 2012
Score
(the higher the better)

90

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Approved thawing methods used.
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Demonstration of knowledge: Approved course, other requirements met.
  • 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.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
Sep 16, 2011 87
  • Approved thawing methods used.
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • 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 1, 2012 90

Violation descriptions and comments

Sep 16, 2011

ADPH 420-3-22.02(3)(a) Provide at least one designated person with certification from an accredited program within the past 5 years, or verification of attendance of an accredited program within the past 12 months.
4-301.11 Provide enough equipment to maintain all cold-held potentially hazardous food at 41 F or below. / 1 RI cooler not working properly.
3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. / Fish thawing in 3 compartment sink in standing water.
4-602.12 Clean microwaves at least every 24 hours. / Inside of microwave soiled.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / RI cooler gaskets soiled.
6-301.12 Provide paper towels or drying device at all hand sinks. / No paper towels at restroom hand sink.
6-301.11 Provide soap at all hand sinks. / No soap at restroom hand sink.
5-205.11 Cease using handsinks for any purpose other than handwashing. / Several kitchen utensils and pans sitting in kitchen hand sink.
6-501.11 Repair or replace damaged floor tiles. / Linoleum flooring torn in kitchen.
6-501.11 Repair or replace damaged or missing ceiling tiles. / Several missing ceiling tiles in back room of establishment, and several water damaged tiles throughout establishment.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas. / Several lights located throughout kitchen and back room without light shields.

Manager is registered to take accredited program training.

Feb 1, 2012

3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. / Chicken thawing in 3 compartment sink in standing water.
3-307.11 Store raw animal products below and away from produce and ready to eat foods. / Philly cheese steak meat stored on shelf directly above cut green tomatoes.
4-602.12 Clean microwaves at least every 24 hours. / Inside of microwave soiled. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. / Chest freezer and RI cooler gaskets soiled. Ice buildup in chest freezer, preventing lid from closing properly.
4-903.11 Store single service articles at least 6 inches above the floor. / One box single service articles stored directly on floor beside prep table.
5-205.15 Repair plumbing. / No hot water at mop sink. Leak at RI cooler base. 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean. / Mop sink soiled. 5-103.12 Provide hot and cold water under pressure at hand sink. / No water at back kitchen hand sink.
5-205.11 Cease using handsinks for any purpose other than handwashing. / Raw chicken scoop stored on side of kitchen hand sink.
6-501.11 Repair or replace damaged or missing ceiling tiles. / Several ceiling tiles missing or damaged throughout facility. 6-501.11 Repair floor. / Linoleum throughout kitchen area in bad repair. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Walls in kitchen in bad repair. Walls beside fryer station bowed.
6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas. / Several lights located throughout kitchen and back room without light shields.

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