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Licensee
Name:
WINGS PLUS
License Number:
SEA1614096
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1235 UNIVERSITY DR CORAL SPRINGS, FL 33071-8312
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/09/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
2
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler: tzaziki at 62°F, poppy seed blue cheese at 62°F, half and half at 63°F and salsa at 64°F. Operator states, TCS foods have been held overnight. Operator discarded all above TCS foods.
Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Clam chowder in walk in cooler at 48°F. Operator states clam chowder have been held overnight. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler: tzaziki at 62°F, poppy seed blue cheese at 62°F, half and half at 63°F and salsa at 64°F. Operator states, TCS foods have been held overnight. Operator discarded all above TCS foods.
Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Clam chowder in walk in cooler at 48°F. Operator states clam chowder have been held overnight.
See stop sale. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Clam chowder in walk in cooler at 48°F. Operator states clam chowder have been held overnight. **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee used handwash sink to prepare sanitation container - instructed operator proper hand sink procedures.
Employee dumped ice in hand wash sink in soda station - operator removed.**Warning** **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
