WINGSTOP

Measured warm/hot water: 1) 103F at the 3-compartment sink 2) 80F at the kitchen handsink 3) 75F at the restroom handsink [CA] Provide warm water (100F) at handsinks and hot water (120F) at the 3-compartment sink.

At the rear handwash sink near the cheese sauce dispenser: observed the wire from the cheese sauce dispenser was resting on the back of the sink, behind the faucet handles. [CA] Move wire/cheese sauce dispenser/wire away from handwash sink so as to eliminate risk of wet hands dripping water onto wire/equipment. Store electric equipment away from sinks.

At the 3-compartment sink: observed clean/sanitized tongs were hanging so that the food-contact part was obstructing the sink faucet handle, making it likely to contaminate the tongs when using the sink. [CA] Store tongs away from faucet handles to reduce risk of cross-contamination.

Observed several trays of partially-cooked fries were stacked tightly on top of one another, not allowing air to flow between vertical space between trays. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Employee food handler cards were not available upon request. [CA] Keep employee food handler cards available for review.

At the rear handwash sink near the cheese sauce dispenser: observed wire from dispenser was positioned behind/on the faucet and under the paper towel dispenser. [CA] Move wire/cheese sauce dispenser away from handwash sink so as to eliminate risk of wet hands dripping water onto the wire while retrieving paper towels. Store electric equipment away from sinks.