Wingstop

Observed no signed employee health policy for a majority of staff. PIC must ensure all employees read and sign form so that they are aware of the reportable symptoms and illnesses. PIC has blank forms.

Observed no clean-up procedure for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf.

Observed front door unable to properly close. Door is getting left a quarter open. This was noted on 1/21/25 inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Observed time/temperature control for safety (TCS) foods such as blanched fries and blue cheese being cold held above 41°F in reach-in cooler to left of nacho cheese dispenser. Ambient temperature of unit was 46 with TCS ranging between 42-44°F. TCS foods must be cold held at 41°F or below. COS by moving to another cooler. Don't store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed blanched fries not discarded after 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The fo.

Observed no signed employee health policy for a majority of staff. PIC must ensure all employees read and sign form so that they are aware of the reportable symptoms and illnesses. PIC has blank forms.

Observed blanched fries prepared at 8:30AM and 12:30PM not cooled to required temperature within allotted time. Products were temped by Health Authority at 5PM. All fries were time marked for 8:30PM however, General Manager later came and some fries were from 12:30PM. There were two large, deep tubs holding fries temping 76°F and 86°F. There were two speed racks holding fries at 55°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by discarding all fries.

Observed incorrect time documentation on blanched fries utilizing time as a public health control. Time sticker was for previous batch of fries left outside of temperature control. Sticker was timed for being removed from temp control at 2:57PM, however the temp of the fries sitting out during inspection was 44°F, indicating they were recently brought out. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P COS by placing correct time on fries.

Observed Peroxide Disinfectant and Glass Cleaner being used to clean dining tables. This is not an approved sanitizer for food contact surfaces as it is not a sanitizer. Must use quat sanitizer from sink. COS by setting up quat sanitizer bucket and using to sanitize tables.

Observed no signed employee health policy for ~99&% of staff. There was only one signed form. PIC must ensure all employees read and sign for so that they are aware of the reportable symptoms and illnesses. PIC has blank forms.

Observed fries cooling in large, deep tubs (76-86F in center) while others were on speed racks while covered in a protective zip up sleeve. Protective sleeve was blocking proper air flow. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by discarding as fries did not cool within allotted time.

Observed employee handling burger buns with bare hands. Employee used bare hands to place buns in toaster, removed buns with bare hands, and placed in package container to begin assembling sandwich. There may be no bare hand contact with ready-to-eat (RTE) foods. COS by discarding buns and instructing employee to restart while wearing gloves.

After discussion with PIC, Health authority discovered that the blanched fries are left out at room temperature for 2 hours before transferred into the walk in cooler during the cooling process. This cooling method may result in the fries not cooling down from 135°F to 70°F within 2 hours. The blanched fries must be moved to the walk in cooler when they are 135°F to ensure they cool down fast enough. Health Authority will email PIC a helpful handout on proper cooling methods.

Observed debris build up on shelves in reach in cooler to the left of the fryer. Non-food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean and sanitize.