WILD WING — Risk Score 7/10 | DineSafe+Inspection History
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFail to protect against entry of pests - Sec. 13(1)
- ●MinorFAIL TO PROVIDE REQUIRED ILLUMINATION DURING ALL HOURS OF OPERATION - SEC. 10
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
Pass
- ●SignificantFail to clean multi-service articles after use - Sec. 21(1)
- ●CrucialFail to maintain records of food purchased - Sec. 29(2)
- ●CrucialFood premise maintained in manner permitting adverse effect on food - Sec. 7(1)(a)(iii)
- ●MinorFood premise not maintained to permit sanitary maintenance of walls - Sec. 7(1)(d)
- ●SignificantFail to maintain records of pest control measures taken - Sec. 13(2)
- ●SignificantUse food equipment not in good repair - Sec. 8(1)(b)
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO PROVIDE SUFFICIENT CHEMICAL SOLUTION RINSE - SEC. 20(1)(A)(II)(B)
- ●SignificantFail to ensure equipment surface cleaned as necessary - Sec. 22
- ●SignificantFAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
- ●CrucialOperate food premise --- refrigeration equipment for potentially hazardous food not of sufficient size - Sec. 30(a)
Pass
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
- ●SignificantFAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
- ●CrucialStore potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)