WINGS OVER FORT WORTH

Violations (12)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for employees on site.Corrective Actions: Ensure employees have food handler cards and can provide them during inspections.

• 8

  Hands clean and properly washed

  Observed employee change gloves without washing hands first.Corrective Actions: Ensure employees wash hands before putting on gloves.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink by the kitchen entrance was turned off with the bottom knobs and there was no paper towels.Corrective Actions: Ensure all hand sinks are fully stocked with soap and paper towels and is working properly at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed the dish machine had 0ppm chlorine sanitizer.Corrective Actions: Ensure the dish machine is sanitizing with a 50-100ppm chlorine solution. Ensure to use the 3 compartment sink for dishwashing until the dish machine is repaired.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no allergen awareness sign in the kitchen for staff.Corrective Actions: Ensure to post an allergen awareness poster in the kitchen for staff.

• 36

  Thermometers provided and accurate

  Unable to provide a stem thermometer during inspection.Corrective Actions: Ensure a stem thermometer can be provided during inspection.

• 38

  Insects, rodents and animals not present

  Observed a German roach by the 3 compartment sink and two by the mop sink. Observed the most recent pest control was completed at 8am.Corrective Actions: Ensure all food and food contact surfaces are cleaned and sanitized nightly. Ensure establishment is checked for pest activity prior to any food preparation in the morning and activity is cleaned. Ensure all food contact surfaces are cleaned and sanitized every morning prior to food preparation.

• 41

  Wiping cloths; properly used and stored

  Observed employee wipe a food prep counter with an unclean dry cloth. Corrective Actions: Ensure employees have sanitizer buckets with proper levels of sanitizer solution with wiping cloths fully submerged in the solution for wiping food contact surfaces.

• 43

  In-use utensils; properly stored

  Observed bowls being used as scoops.Corrective Actions: Ensure employees use a scoop with a handle.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed the warmer knob for the nacho cheese is damaged. Corrective Actions: Ensure the warmer knob is repaired.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips for the sink and surface cleaner on site.Corrective Actions: Ensure to have test strips for the sink and surface sanitizer at all times to ensure proper sanitizer levels.

• 50

  Hot and cold water available; adequate pressure

  Observed the water was turned off using the lower knobs at the hand sink at the kitchen entrance.Corrective Actions: Ensure the hand sinks are fully is repaired immediately. Ensure the hand sink is not turned off with the lower knobs.