Winghouse Bar + Grill

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • High priority: Roach excrement and/or droppings present. On foam under pass thru window. On foam under food pass thru window.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. One dead roach on wall in warewash area. One dead roach on back of prep table near warewash area. Manager discarded all.
  • High priority: Roach activity present as evidenced by live roaches found. One live roach on wall under pass thru window. Manager killed and discarded.
  • High priority: Roach excrement and/or droppings present. On foam under pass thru window.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 3 flies under ice bin at bar. Manager used towel and killed all.
  • Basic: Dead roaches on premises. One dead roach on floor in back prep room. One dead roach on wall behind prep table in prep room. One dead roach on wall in ware wash area. All were cleaned and discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Two live roaches on wall in ware wash area. Seven live roaches on door of reach in cooler on cooking. Manager killed all live roaches.
  • High priority: Roach excrement and/or droppings present. On for jam of reach in cooler.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • Basic: Food stored on floor. Case of bag in a box soda syrup on floor in back prep area. Manager picked up.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Spatulas on cookline in water at 85°F.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table near hand washing sink. Manager removed.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.
• Food-contact surfaces designed and maintained
  • Basic: Duct tape used to repair nonfood-contact surface. On paper towel dispenser, several outlets and hood system in kitchen area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in coolers on cookline soiled with food debris. Interior of reach in drawer units soiled with food debris. Interior of dish machine soiled with grease and mold like substance. Interior of microwave soiled with food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all reach in coolers on cookline soiled with grease and food debris. Dish crates soiled with mold like substance and grease. Shelves on cookline soiled with food debris. Gaskets of reach in units on cookline soiled with grease and food debris. Exterior of grills and shelves under grills soiled with grease. Hood filters soiled with grease. Exterior of microwave soiled with food debris.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on clean dish shelf in ware wash area.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Water leaking onto floor from hand washing sink at bar.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Broken paper towel dispenser is open and blocking sink. Dispenser was closed during this inspection.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 7 flying insects behind bar next to hand washing sink.
  • Basic: Dead roaches on premises. More than 50 roaches on sticky pads on floor behind reach in cooler and oven. Two dead roaches on wall under food pass through go window. One dead roaches in cabinet in server station.
  • High priority: Roach activity present as evidenced by live roaches found. One live roach crawling on wall under food pass through window on cookline. One live roach on shelf under steam table.
  • High priority: Roach excrement and/or droppings present. On seems under food pass through window. On shelves on wall at cookline.
• Floors, walls, ceilings and ventilation
  • Basic: Unclean building components, attachments or fixtures. Walls soiled with grease and food debris on ceiling online. Floor under reach in coolers on cookline soiled with grease and food debris.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Bottles of cleaners on top of dish machine on clean dish side. Manager moved.
• Manager certification and employee training
  • Intermediate: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three certificates provided are Photocopied certificates then handwritten.