WINGSTOP RESTAURANT.

missing RFSM certification must be have FRSM certificate display on site

vent hood dirty with encrusted grease must be clean to avoid cross contamination

ceiling dirty in all areas must be clean to avoid contamination

missing body fluids clean up procedures / spill kit

fan covers inside WI cooler units dirty with dust grease and soils deposits must be clean to avoid cross contamination

100 ppm sanitizing solution at sanitizer buckets must be at proper concentration of : 200- 400 ppm chlorine concentration

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

fly activity observed must be contact pest management to eliminate pest

hand sink 103 F 3c sink 105 F

missing body fluids clean up procedures / spill kit

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

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

missing writing employee health policies

fryers with encrusted grease and soils accumulations must be clean to avoid cross contamination

not sufficient hot water to maintain peaks use during operational hours must be 110 F minimum temperature at hand sink to avoid cross contamination by employees not hot water at 3c sink must b

floors behind equipment dirty with food debris, soils and grease accumulations must be clean to avoid contamination walls skirts and all walls with soils accumulations and grease deposits must be

missing labeling on all food containers must be label food containers in all areas

missing current grease trap ticket must be have current grease trap ticket

zero concentration of sanitizing solutions at sanitizer buckets and 3c sink must be have proper concentration of 200-400 ppm Quat concentration at sanitizer bucket 200 ppm Quat concentration at 3

trash and litter accumulated at back exit door area trash must be keep in a proper container with lids or must be remove and place in a proper container outside the establishment to avoid cross co

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

PIC must discard all food containers without dates or day marking

missing proper date marking on some food containers inside cooler units must be have proper date marking on food containers in all areas

using card board as food contact surfaces where food containers and utensils are located must be proper smooth, non-absorbent and easy to clean surfaces

food surfaces dirty with soils accumulations and grease deposits must be clean and sanitize during operational hours

0 ppm

Displaced ceiling tile above walk in cooler.

Sanitizer supply to three compartment sink empty. All sanitizer buckets tested at less than 100ppm Quaternary Ammonium. Three compartment sink tested at less than 100ppm Q.A.

No registered food service manager on site at time of inspection. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This

Push cart in back storage area has displaced shelving.

Mop cloths stored on counter. When not in employee's hands cloths should be stored in sanitizing solution.

Vents in reach in cooler show buildup of dust and lint

BOATS AND TO GO CONTAINERS

DESIGNATE AREA FOR EMPLOYEE ITEMS OBSERVED EMPLOYEE DRINKING IN THE KITCHEN AREA

OBSERVED CELERY WITH DATE STICKER OF 6/6

MUST BE SERVICED EVERY 90 DAYS LAST SERVICE 12/2016

ENSURE THAT FRIES ARE COVERED TO PREVENT CONTAMINATION

MUST BE ON SITE DURING OPERATIONS

DESIGNATE AREA FOR EMPLOYEE ITEMS

SANITIZING BUCKET 100 PPM QUAT

FRIES ON RACK MUST BE COVERED

SINGLE SERVICE ITEMS