3-501.13 Cease thawing potentially hazardous food in standing water. / Fish thawing in standing water 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. Cease storing boxes of food under condensate leaks in WI. 5-205.15 Repair condensate leak in WI cooler and WI freezer. 5-205.11 Cease using handsinks for any purpose other than handwashing./ Equipment stored in hand sink next to fryer
3-501.19 Label all food on time control with discard time (no more than 4 hours without temperature control for hot holding; no more than 6 hours at less than 70 F) and discard by time marked. / Chicken 119F to 125F in hot holding not labeled with time-COS- Time as a control only used from 11:00am to 2 and all other times cook to order 6-501.111 Provide effective insect control. / Roach observed in make-table cooler
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