WINGSTOP

Damaged floor tile in front of ice machine. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Hand wash station next to the cook line is damaged at the time of inspection. [CA] Make repairs to hand wash station. [SA] Facility has an additional hand wash station that is being used by employees.

Buckets of paints noted under the dry storage shelves in the back of the facility. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Observed black organic growth on wall behind 3 comp sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed about 3 leaks under the 3 compartment sink with containers to catch water. [CA] Repair leaks.

Upon arrival water temperature at 3 comp sink and hand sink was 80F. Per person in charge, one of the water heaters is turning off and has to be turned back on and reset. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Water heater was reset and continuous water temperature of 103F was obtained at the 3 compartment sink and 101F was obtained at the hand sink. Specialist discussed with PIC, that temperature of 120F is required at 3 comp sink.

Debris built up on the ice dispenser in self service soda machine. [CA] Clean and sanitize machine.

Celery was washed in 3 compartment sink. 1 compartment sink is indirectly plumbed. 3 compartment sink is directly plumbed. [CA] Food preparation shall be conducted at 1 compartment food prep sink.

Permit posted expired. Permit fee was paid. [CA] Post updated permit.

5 racks of blanched fries measured at 60F on the rack at the time of inspection. Per PIC, blanched fries were stored in walk-in fridge but fridge does not have space, so PIC pull out the rack and left at room temperature for 1 hour. Other fries in the rack measured 80F. Per PIC, those fries were blanched and in the process of cooling for 1 hour. Per PIC, once those blanched fries were cooled, the whole rack will roll back to fridge. [SA] PHFs shall be held at 41°F or below or at 135°F or above. Instructed PIC to place the blanched fries to a container and utilized TPHC and use within 3 hours. Recommend once food is properly cooled in the rack to under 41F, transfer from rack to container and placed in shelf in walk-in fridge for cold holding.