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
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	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	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.
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	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

Yes

2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean-up procedures available.

Yes

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.// NOV#1938 (non-continuous cooking)- employee stated that chicken wings are being partially cooked, left in basket at room temperature, and dropped again for each order. Wings in basket currently at 103F.- extended

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.// Old inspection report posted with a score of 95, although current score is a 77.

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.

Yes

4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. 4-302.13 (A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures.// No thermometer available. 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chemical test strips available.

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

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.

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.

Yes

2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Neither employee washed hands for the entire duration of inspection; employee repeatedly donned gloves without washing hands.

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

Deducted

Remarks

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.

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.

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.

5-205.15(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.

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.

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

Deducted

Remarks

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.

6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles, hole in ceiling. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors, walls, ceilings heavily soiled with residue.

5-501.113 Keep dumpster doors and lids closed.// Dumpster doors and lids open. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Excessive litter accumulated around dumpster area. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Dumpster area heavily soiled.

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)// Shield missing on lights above cooking area. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Hood filters heavily soiled with residue.

7-201.11 Separate food, utensils, equipment, linens, and single service/single use articles from toxic items by spacing or partitioning to prevent contamination. 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Pesticide stored next to single use forks; degreaser and oven cleaner stored above onions and frying mix.

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.