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Frankies Wings & Things

Frankies Wings & Things
1981 N Wickham Rd
Melbourne, FL 32935
(321)615-4770
(321)225-7912

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: FRANKIES WINGS & THINGS
License Number: 1506444
License ID: 5877701
Inspection Visit ID: 5420699
Inspection Date: Friday, December 19, 2014
Inspection Number: 2453165
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 20
Number of High Priority Violations: 7
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Counter where dish racks are stored in dishroom
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. At cold prep station next to broiler in kitchen
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Drink. Up found on shelf over prep station in kitchen
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Hoodie and cell phone found on shelf in kitchen
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Set of earphones found stored on clean hotel pans on wire shelf across from dishroom
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Prep cook in kitchen
29-11-4 Basic.Leaking pipe at plumbing fixture. Under handwash sink by dish room
23-09-4 Basic.Soiled reach-in cooler gaskets. 2 door cold prep station in kitchen by broiler
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
03A-09-4 High Priority.Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Poked potato skins found 52° at 10:20 that were prepared on 12/18/14 operator discarded in trash **Corrected On-Site**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested and read 0ppm
41-03-4 High Priority.First aid supplies improperly stored. Bottle of hydrogen peroxide found on shelf in kitchen next to fan
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. Mop sink outside of walk in cooler **. Repeat Violation**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Spray can of Raid ant and roach spray found on shelf in back room
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Hot line glass front cooler found tub of raw cracked eggs stored over RTE produce.
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Found several cleaning agents stored on shelf next to containers of salt and pepper under the broiler in kitchen
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
22-05-4 Intermediate.Cutting board(s) stained/soiled. On shelf by dishroom
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Plastic tub found inside HWS on front wait station **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. By dishroom

Inspection For: FRANKIES WINGS & THINGS
License Number: 1506444
License ID: 5877701
Inspection Visit ID: 5342632
Inspection Date: Thursday, September 18, 2014
Inspection Number: 2434135
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Over range
08B-38-4 Basic.Food stored on WIF floor. Several cases of food **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. In family rest room
16-46-4 Basic.Old labels stuck to food containers after cleaning. On plastic hotel pans **. Repeat Violation**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. White flan clam shells not inverted on cook line **. Repeat Violation**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. At "Y" connector for green hose. At mop sink **. Repeat Violation**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: FRANKIES WINGS & THINGS
License Number: 1506444
License ID: 5877701
Inspection Visit ID: 5247483
Inspection Date: Thursday, June 26, 2014
Inspection Number: 2384088
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Warning**
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine. **Warning**
14-71-4 Basic.Duct tape used to repair nonfood-contact surface. 2 door reach in cooler in kitchen right door in disrepair with duct tapr **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
29-34-4 High Priority.Vacuum breaker missing at hose Bibb on outside faucet at street side. **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Frankies Wings & Things in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Frankies Wings & Things.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Frankies Wings & Things may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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