WINGHOUSE BAR + GRILL Inspection – February 13, 2024

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded mozzarella 46f line.

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Repeat Violation**

Repeat Violation

#11Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside entire bin.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cooks line.

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Mop sink area, under all line cooking equipment.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

#7Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Prep cook cutting mushrooms before washing product.

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Dish area- under scrape table.

Florida Food Watch