Midwest Wings Tempe

Inspector's notes

Observed chemical bottles stored on the same shelf with food containers in the front of house near the flat top at time of inspection. Observed chemical spray bottle stored on table next to drink dispensers at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two large containers of cooked chicken wings on a bakers rack out at ambient temperature with temperatures between 76 to 98*F at time of inspection. Per person in charge (PIC), wings were cooked 3 hours prior to inspection. 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. Provided PIC with cooling guidance document and log at time of insepction. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips in facility at time of inspection. Establishment utilizes food test strips for sanitizing food contact surfaces. Test strips are required for any sanitizers used with food contact surfaces. Person in charge bought test strips and provided a receipt to inspector at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. 1. Provide several coats of marine grade sealant on the brick wall behind the front service counter. 2. Provide indirect drainpipe for the 3-compartment sink to the nearest floor sink with minimum 1" air gap from the finished floor. 3. Provide rigid drainpipe (PVC or ABS) for the ice bin's drain. Slope the drainpipe to the nearest floor sink with minimum 1" air gap from the finished grade. Flexible/ corrugated hose is not acceptable. 4. Replace the household reach-in refrigerators and reach-in freezer with commercial equipment. All equipment in the kitchen, including small wares must be commercial grade.