WINGS WORLD WEST.

Sanitizer in bucket at 200 ppm Cl>too high must be at 50-100 ppm Cl

No food manager on site

Any employees that prep any food/sauces must have food handler certificates

Label all foods/beverages made & packaged in store with name of establishment & what it is (kool-aid)

Replace any chipped knives & other utensils

Clean interiors of reach-in coolers

Observed chemicals/sanitizer over paper towels & to go containers

No current liquid waste manifest

Place thermometers in reach-in freezers to ensure freezers are at appropriate temperature

Clean excess grease in vent hood filters

Install self-closing mechanism for bathroom door

keep food handler certificates on site

Provide and place thermometers in cold holding units to ensure proper temperatures are held

Separate & designate employee food and beverages

Clean excessive grease build-up in vent hood

Finish fixing pipe(s) at prep sink

Install self-closing mechanism on bathroom door

Register certified food manager certificate with City of Dallas

Buttermilk found at 48.0'f, keep at 41'f or lower

Pump grease trap every 90 days and keep record on site

Obtain RFSM certificate

Provide thermometers for all RIC/RIF

Replace filter under vent hood