Wingstop

Inspector's notes

Observed brown build up on soda nozzles. Person in charge stated that nozzles are cleaned daily. Suggested scrubbing them during the wash step. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed uncovered blanched fries in the walk-in made at 10:20am on the day of the inspection with the time being 2pm at the time of taking temperatures. Person in charge stated it takes about 1.5 hours to make blanched potatoes and time is based off when blanching is complete. Temperatures ranging from 68-74*F were discarded for not reaching temperature requirements within 2 hours. Observed blanched potato fries in covered containers in the walk-in from the day prior temp 43-46*F. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food employee handle raw chicken and change task to handle RTE food items (cooked wings and cooked fries) at assembly station, with no handwashing in between changing tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Hands must also be washed between changing gloves when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of grease on cleaned containers where the blanched fries are stored. Person in charge states they are unable to remove build up completely despite containers being scrubbed during wash, but PIC will rewash containers. Containers are replaced around every 4 months, per PIC. Food contact surfaces shall be clean to the sight and touch. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of grease on cleaned containers where the blanched fries are stored. Person in charge states they are unable to remove build up completely despite containers being scrubbed during wash, but PIC will rewash containers. Containers are replaced around every 4 months, per PIC. Food contact surfaces shall be clean to the sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken (44'F) and blanched potatoes (62'F) on cookline with time stamps. PIC stated items are time-controlled. PIC could not provide written procedures detailing process for Time as a Public Health Control at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Provided guidance documents on written policy via email. Must provide written time as a control procedures prior to re-inspection on 10/31/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple containers of blanched potatoes (118-128'F) stacked on riser at ambient air temperature with no cold facilitation. PIC stated food items were made 30 minutes prior. All improperly cooled TCS food items were moved to alternative refrigeration to facilitate properly cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Suggested PIC to get a cooling rack to ensure food items are cooled in shallow trays under refrigeration. Discussed proper cooling methods and cooling parameters. Provided guidance documents via email. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed cleaned containers where the blanched fries are stored having a build up of yellow grease. Person in charge states they scrub the containers hard while cleaning them but is unable to remove some of the build up but will rewash the containers. Discussed the importance of making sure all food contact surfaces are cleaned to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.---Observed the sprite soda nozzle having a build up of red syrup which was wiped off using an alcohol swab. Person in charge states they wash them daily but will start scrubbing them. Discussed the importance of scrubbing all food contact surfaces and cleaning them frequently to remove any build up. Correct prior to next routine inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed blanched fries cooling in the walk in cooler but having internal temperatures of 73-80*F. Person in charge and labels state they have been cooling for more than 4 hours and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed blanched fries cooling in the walk in cooler but cooling with lids on the containers (not allowing the heat to escape). Person in charge states when they blanche the fries, they let them cool at room temperature for at least 2-3 hours prior to cooling them in the walk in cooler. All blanched fries that did not meet the proper cooling temperatures/times were voluntarily disposed of (see embargo). Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection