Wingstop

*21 RFSM - Not On Site

RFSM not onsite.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employees placing open drinking above working food station. no drinking in kitchen

*43 Clean vent syst:Intake/exhaust air ducts

dust on intake vents, clean.

*47 Health permit posted

health permit must be posted in the front.

*31 Individual, disposable towels

no available towels at hand sink located in employee restroom, provide.

*32 Equipment & Utensils resistant pit,chip, crazing

observed spatula that is chipped, replace.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

observed containers of sliced potatoes left uncovered, cover.

*42 Dirty nonfood contact surfaces

heavy dust on fans of walk in cooler.

*10 Clean Sight and Touch

observed grime on inside of ice machine, clean and sanitize.

*43 Light bulbs, light shields provided

missing light shield observed in kitchen, repair.

*18 Medicines labeled and stored properly

Pepto stored above working food contact surfaces. store away from food contact surfaces, equipment and single service items

*43 Clean vent syst:Intake/exhaust air ducts

small amounts of dust on exhaust vents, clean.

*39 Soda nozzles and ice bin clean to remove soil

right screw of ice machine has build up of grime, clean.

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with food debris and soils accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling and walls dirty with soils and grease accumulations must be clean to avoid cross contamination

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

*22 Handlers-Certificate Not On Site

missing current food handler cards must be have current food handler cards on site

*21 RFSM - Not On Site

RFSM not on site must be have a RFSM on site during operational hours

*43 Ventilation,mechanical

a/c unit not working 98 F on site

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*47 RFSM Certificate - Not Display

*45 Clean facilities as often as necessary.

floors dirty inside cooler unit with stagnant water and spills floors inside WI cooler unit must be clean when spills are observed during operational hours

*29 Sanitizing solutions, testing devices

missing Quat test strips must be have test strips to check chemical concentration

*45 Clean facilities as often as necessary.

walls and ceiling dirty with soils and grease accumulations must be clean wallas and ceiling to avoid contamination RI coolers with food debris and soils accumulations must be clean inside and out

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

food sauces containers at prep area dirty with soils accumulations must be clean to avoid cross contamination during food preparation

*43 Ventilation hood systems, adequacy

dripping oil at vent hood -missing oil trap at front line- vent hood must be repair or replace to prevent cross contamination

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level must be 6 inches out floor level

*45 Premises:Cleaning, frequency and restrictions

ceiling and walls with oils residues and contamination ceiling and walls must be clean during operational hours light shields dirty must be clean to avoid contamination

*03 Food products not maintained at 135øF or above

fries nacho cheese 120F must be maintain proper hold temperature

*39 Equipment in good repair and proper adjustment.

shelving inside WI cooler unit rust and oxidize must be repair or replace to avoid contamination

*47 RFSM Certificate - Not Display

missing FSM certificate with the city

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

sanitizing solutions zero concentration front area must be check recommended chemical concentration sanitizer bucket 400 ppm Quat

*43 Light bulbs, light shields provided

missing light shield in back area

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*21 PIC ensures employees are properly sanitizing equi

PIC must be ensure employees use sanitizing solutions during operational hours for de-contamination

*45 Premises:Cleaning, frequency and restrictions

ceiling soiled must be clean all areas to avoid food contamination

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN: 46.9 F

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EATING AND PERSONAL FOOD IN THE KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE INTAKE VENT (EMPLOYEE RESTROOM)

*46 Physical Facilities Premises

CLEAN TOILET BOWL IN THE EMPLOYEE RESTROOM

*10 Q.A. PPM - follow manufacturer's direction

SANITIZING BUCKETS LESS THAN 200 PPM QUAT

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*39 Store all equipment & utensil covered or inverted

TO GO CONTAINER

*18 Toxic items labeling-non original container

*46 Covered waste receptacle for women's restroom

IN EMPLOYEE RESTROOM

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

FOR FRIES IN BIG CONTAINERS