WINGMANIA CARIBBEAN RESTAURANT Inspection – March 4, 2024

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (117F – Hot Holding) inside warmer next to fryer, as per employee less than 2 hours, employee moved food to walk in cooler. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 4

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. **Warning**

Warning

#7Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed next to microwave, employee restocked during inspection. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and oxtail not date ma, as per employee from previous day. **Warning**

Warning

#9Intermediate53B-05-5

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

Warning

Basic 4

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Warning**

Warning

#2Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. Observed under stove and fryers at cook line.

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed unit at cook line. **Warning**

Warning

#4Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to microwave, in kitchen area. **Warning**

Warning

Florida Food Watch