Jefferson County Department of Health

J WINGS

1709 DECATUR HWY FULTONDALE 35068

3/5/20252/27/20259/10/20247/17/2024

93 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	3/5/2025

Deducted	Remarks
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on ceiling tiles and walls throughout facility. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Air curtains at back door and drive through window inoperable.
1	4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Knives and spatulas stored on rack, touching walls.
1	4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exterior of equipment
1	5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table.
1	5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables// Dumpster lid missing 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.// No receptacle at hand washing sink in kitchen.
1	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoop stored on top of ice machine, without a sanitized surface.

54 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/27/2025

Deducted

Critical

Remarks

3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw meat stored above milk in bottom of make table.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth on side of hand sink, not stored in sanitizer solution.

4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment throughout facility. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interiors of multiple cold holding units soiled with debris and/or residue (make table, inoperable reach-in unit)

4-903.11 Store single service and single-use articles at least 6 inches above the floor.// Box of styrofoam to-go containers stored directly on the floor.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Both hand sinks dripping.

6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Multiple non-operational cold-holding units and other equipment not necessary to the operation or maintenance of the facility stored in kitchen and near back door; electronic equipment stored in dining area

6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// Covers for lights missing throughout facility.

5-501.15 Provide outdoor storage receptacles for refuse that have tight-fitting lids, doors or covers. 5-501.113 Keep dumpster doors and lids closed. 5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables// Dumpster missing lid. 5-501.114 Provide a drain plug for the dumpster.// Dumpster missing drain plug. 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.// No waste receptacle at hand sink.

6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Air curtain at open drive-through window not functional; air curtain at back door not functional. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles; damaged walls; ceiling open to attic in multiple areas, including over fry area. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on floors, walls, and ceiling throughout facility.

Yes

7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Disinfectant spray stored on shelf above box of utensils; rubbing alcohol stored on shelf above hot sauce.

77 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/10/2024

Deducted

Remarks

3-401.14(A-E) Comply with procedures for non-continuous cooking of raw animal foods for initial cooking, cooling, cold holding, final cooking stage and (if applicable) subsequent hot or cold holding.// Boneless wings were partially cooked and left out without any cooling.

3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged fish thawing in reach-in cooler in back of facility.

3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handle of scoop touching raw chicken in reach-in cooler. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop touching ice inside ice machine in back of facility; handle of scoop touching sugar inside tub in back of facility. 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Tongs stored in water at 116F on prep table.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths on prep table and hand sink, not stored in sanitizing solution.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Mop sink, hand sink, and 3 compartment sink leaking. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No handwashing sign at hand sink in kitchen.

6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// No hand soap at handwashing sink in kitchen. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at either hand sink.

5-501.113 Keep dumpster doors and lids closed.// Dumpster door and lid open.

6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors and walls soiled with residue; ceiling tiles stained. 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Air screen does not work. 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.// Cardboard used to line floor in front of fryer.

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Chicken wings in back reach-in cooler at 57F. COS- PIC discarded.

71 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	7/17/2024

Deducted

Remarks

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// Inspection posted is not the last inspection report (last inspection score was a 90 and the score posted is a 95).

3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)// Dry ingredients in plastic containers on cart without labels.

3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw bacon stored in bottom of make table over mustard

3-304.12 Store between-use utensils in a container of water at 135 F or above.// Tongs stored in water at 76F. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Ice scoop handle touching ice.

4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Interior of ice machine in back of facility heavily soiled with mold.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets on reach-in cooler near walk-in need to be replaced. 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Cardboard used to line bottom of fryer for drippage.

3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.

6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink in front kitchen area. COS- PIC replaced.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Grills and fryers are heavily soiled. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interior of hot holding unit soiled with residue. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Non-food contact surfaces throughout facility are soiled with residue.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Yellow jackets/wasps flying in facility. Gnats in back room of kitchen. Flies in front room of kitchen.