Wingstop

Inspector's notes

Observed opened bag of cheese inside cheese dispenser. Per PIC, the cheese was ready for service. The internal temperature of the cheese was 90 degrees F. According to the date mark sticker on the cheese bag, it had been opened for 3 days. The cheese was discarded. Discussed hot holding

Inspector's notes

Observed several pans of blanched fries cooling near the dish area at room temperature. The fries measured 70-80°F and had been placed at room temperature to cool approximately 2.5 hours prior (Cooling log not present). Employee moved blanched fries to the walk in cooler, at time of inspection. TCS foods, such as blanched fries, to be placed under temperature control to aid in the cooling process once the internal temperature reaches 135°F . When cooling, food shall be arranged in equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered, if protected from overhead contamination. Reviewed cooling procedures

Repeat Violation 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 several pans of blanched fries cooling near the dish area at room temperature. The fries measured 60°F and had been placed at room temperature to cool approximately 1 hour prior (Cooling log not present). Employee moved blanched fries to the walk in cooler, at time of inspection. TCS foods, such as blanched fries, to be placed under temperature control to aid in the cooling process once the internal temperature reaches 135°F . When cooling, food shall be arranged in equipment to provide maximum heat transfer through the container walls; and loosely covered or uncovered, if protected from overhead contamination. Reviewed cooling procedures. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd