Wing Pkwy, Inc/Teriyaki Express

Observed containers used for food preparation are washed with soap only and are not sanitized. Containers are placed back on shelf to be used for customer orders.

Observed disinfectant along with a written procedure for the clean up of vomit and/or diarrhea events is not provided. Disinfectant must be able to eliminate Norovirus. REPEAT.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.). REPEAT.

Observed employee personal drinks and food stored on prep table in kitchen (ex. personal food containers, open canned drinks, etc.) REPEAT.

Observed scoops without handles (ex. round pans) are being stored in food products. REPEAT.

Observed written procedure is not provided for the disinfectant chosen to clean-up vomit and/or diarrhea events. REPEAT.

Observed employee personal drinks are being stored on prep tables and next to food on cook line (ex. personal cups, open cans, etc.) REPEAT.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.). REPEAT.

Observed most recent routine inspection is not posted. Establishment has a 91 posted from 8/26/25 is posted and not the 68 from 2/25/26.

Observed scoops without handles (ex. bowls) are being stored in food products. REPEAT.

Observed non-food contact surfaces are not clean (ex. exteriors of bulk food containers, shelving throughout, crevices of cook line, gaskets, handles of equipment). REPEAT.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135F or above.

Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed written procedure is not provided for disinfectant explaining how the establishment is to clean-up after a vomit and/or diarrhea incident.

Observed vegetable chopper, that is stored on dry storage and equipment shelf, has old food debris present and is not clean.

Observed food handler uses unclean wiping towel to wipe spoon in between food preparation.

Observed improper cooling methods are used for TCS food items.

Observed employee personal food is stored in cooler and on surfaces next to customer food.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.).

Observed raw chicken is being thawed in sink of standing water.

Observed wiping towels wet with food debris are not being stored in buckets provided with sanitizer in between uses.

Observed scoops without handles (ex. bowls) are being stored in food products (ex. sauces and rice).

Observed non-food contact surfaces are not clean (ex. exteriors of bulk food containers, shelving throughout, crevices of cook line, gaskets, handles of equipment).

Observed paper towels are not readily available at each hand sink.

Observed hand sink is used to rinse wiping towels. Hand sinks may not be used for any other purpose.

Observed employee personal food is stored with customer food.

Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.).

Observed scoops without handles (ex. bowls) are being stored in food products.

Observed knife is being stored in unsanitary crevice between cooler and cardboard.

Observed time/temperature control for safety (TCS) items not maintaining temperatures of 41F or below. Food item discarded.

Observed time/temperature control for safety (TCS) items not maintaining temperatures of 135F or above. Food item discarded.

Observed doors are not locked, establishment is receiving to go orders. Food items are prepared in warmers for service without designated person in charge (PIC). No one is available to answer food service questions.

Observed test strips to test 3 compartment sink sanitizer concentration not available.

Observed heavy amounts of condensation on box of food stored in walk in freezer.

Observed box of food stored on floor in walk in freezer.

Observed wiping towels are not being stored in buckets with sanitizer in between uses.

Observed spatulas at front grill are being stored in container of standing water.

Observed scoops without handles stored in container of flour and rice warmer.

Observed non-food contact surfaces are not clean (ex. exteriors of food containers, handles of equipment, crevices at cook line, shelving).

Observed employee personal items improperly stored throughout the kitchen area.

Observed sink designated for vegetables only is being used to thaw raw shrimp.

Observed raw shrimp is being thawed in standing water.

Observed food handlers do not all wear hair restraints.

Observed wiping towels are not being stored in buckets with sanitizer in between uses.

Observed single use gloves are used for more than one task and are washed at the hand sink.

Observed non-food contact surfaces are not clean (ex. exteriors of food containers,handles of equipment,interior sinks, crevices at cook line, shelves throughout).

Observed floors throughout kitchen and walk in freezer are not maintained. Floors in kitchen beneath equipment and along baseboards need detail cleaning. In walk in freezer ice build-up must be removed and cleaned.

Observed employee personal drinks are improperly stored by customer food and single service.

Observed cardboard is used to line shelves where food is present and in use. Cardboard may not be used to line shelves since it is not smooth, non-absorbent, and easily cleanable. (Rpt 1).

Observed duct tape is used to repair gaskets on coolers. (Rpt 3).

Observed hand sink is being used to dispose of cooking utensil water and replenish cooking utensil water at grill. Hand sinks are to only be used for hand washing and accessible at all times.

Observed approved EPA registered chemical against Norovirus along with a written procedure for vomit/diarrhea events is not available. (Rpt 1).

Observed stoppers for 3-compartment sink is not provided. (Rpt 2).

Observed most recent routine inspection is not posted. Last inspection is 48 and a 84 is posted. (Rpt 2).

Observed cooking utensils at front grill are being stored in water that is less than 135 degrees F or above. (Rpt 1).

Observed employee drinks are in correct single service cups, with lid, and straw but stored on shelves above food and paper products for food.

Observed food handlers do not wash hands in between tasks: -food handler came in from outside and started cutting chicken -food handler wash dishes at 3-compartment then prepare foods -food handler cutting raw chicken then cook food for customer.

Observed Time/Temperature Control for Safety (TCS) foods and ready to eat foods are not separated by on cook temperature: -raw chicken above sauces in walk in cooler -raw shrimp stored inside lo mein at prep top cooler.

Observed TCS foods do not meet temperature requirements of 41 degrees F or below.

Observed equipment is not being wash, rinsed, and sanitized while in wash process. Sanitizer is not being used.

Observed cardboard is used to line shelves where food is present and in use. Remove cardboard since it is not smooth, nonabsorbent, and easily cleanable.

Observed duct tape is used to repair gaskets on coolers. (Rpt 2).

Observed a Person in Charge for the management of kitchen is not present.

Observed employees do not demonstrate knowledge in regards to employee health reportable illnesses.

Observed approved EPA chemical against Norovirus along with written procedure for vomit and/or diarrhea events is not available.

Observed stoppers for 3-compartment is not provided. (Rpt 1).

Observed test strips are not readily available.

Observed food handler uses bare hands to assist in scooping cooked rice into container from cooker.

Observed open drinks present in small freezer in kitchen (ex. open can Red Bull). Personal drinks stored on top of prep tables by the food.

Observed containers of unidentifiable white powders are not labeled with common name.

Observed food is stored on the floor in kitchen.

Observed wiping towels with with food debris is not being stored in sanitizer in between uses.

Observed most recent routine inspection is not posted in public view. Last inspection is 83 and a 92 is posted. (Rpt 1).

Observed scoop without handles is being stored in food (ex. bowls in rice). Scoops must have a handle if left inside product. (Rpt 1).

Observed cooking utensils at front grill is being stored in water less than 135 degrees F.

Observed boxes of single service items are being stored on the floor.

Observed non-food contact surfaces are not clean (ex. exterior cook equipment, handles of equipment, crevices between equipment, exteriors of bulk food containers, shelves throughout, vents). (Rpt 2).

Observed floors and walls along baseboards and under equipment need cleaning. (Rpt 2).