WOW WING BAR & GRILL

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed small cooler used to hold raw chicken wings next to fryer with door in disrepair. C/A- Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Food separated and protected — Inspector Note: Observed shelled eggs in back of prep drawer unit behind cheese and RTE vegetables in main kitchen. Observed shelled eggs above RTE cheese and sauces in RIC in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperature COS- Eggs placed in front in prep drawer. Eggs placed below all RTE foods in RIC.

Proper cold holding temperatures — Inspector Note: Observed beef tacos and boiled eggs in prep bottom holding above 41F in main kitchen. Observed liquid eggs carton(x2), romaine, and cabbage all holding above 41F in RIC in main kitchen. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded