FAIMUS WINGS AND GRILL

Violations (6)

• 12A-28-4Critical

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch shirt then handled clean wooden tray; no hand wash. Employee washed hands. **Corrective Action Taken**

  High Priority

• 35A-02-8CriticalCorrected on site

  Live, small flying insects found. 1 live fly

  High Priority - Live, small flying insects found. 1 live fly observed landing on clean lid for sauce bottle. Operator placed lid to clean and sanitize and killed fly. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fryer area: raw chicken wings (45F - Cold Holding) As per operator, stored 5 mins. Not prepped or portioned today. Operator moved to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fryer area: raw chicken wings (45F - Cold Holding) As per operator, stored 5 mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken**

  High Priority

• 02C-03-5Repeat

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days prior not date marked. Advised operator to date mark.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days prior not date marked. Advised operator to date mark. **Repeat Violation**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler: sliced tomatoes(47F at 11:10am; 47F at 11:43am- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, product will not cool to 41F within 4 hours. Stored over stacked. Operator moved to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler: sliced tomatoes(47F at 11:10am; 47F at 11:43am- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, product will not cool to 41F within 4 hours. Stored over stacked. Operator moved to quick chill. **Corrective Action Taken**

  Intermediate

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate