B & B FISH AND WINGS-CLOSED 5/21/2026

In-use utensils: properly stored — Inspector Note: 1. Observed in-use utensils stored in containers (2) of stagnant water measuring 68F and 72F along prep table in main kitchen. 2. Observed utensil handle stored in contact with food in container of chicken stored on prep table near fryer n main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Utensils stored correctly.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed accumulated, sticky residue along shelving above prep table across from fryer in main kitchen. 2. Observed hood ventilation vents above fryer in main kitchen heavily soiled with thick grease accumulations. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed accumulated debris and dirt along floor primarily under equipment (freezers, coolers, prep tables) throughout main kitchen. C/A: Clean floor; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed large opening under exit door in main kitchen allowing potential entry of pests. C/A: Repair opening under door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.