Basic - Cutting board has cut marks and is no longer cleanable./ at cook line
Basic - In-use tongs stored on equipment door handle between uses./ at cook line **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cut lettuce 50°, cut tomatoes 50° recommended to rapid chill less then 4 hours
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles./ Back part area and edges on the station **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk at bar area
Intermediate - Water filter not changed according to manufacturer's instructions.
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