WINGHOUSE BAR + GRILL Inspection – August 13, 2024

High Priority 4

#9High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**

Corrected On-Site

#10High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sliced cheese

Stop Sale

#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 79F, unknown period of time. Manager discarded

#12High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -diced chicken

Stop Sale

Intermediate 1

#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -cutting board

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#3Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. -storage room(lockers)

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#5Basic36-22-4

Basic – Floor area(s) covered with standing water.

#6Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -back area

#7Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. -pickle bucket

#8Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. -food trays

Florida Food Watch