Wild Wing

The restaurant did not properly clean and maintain surfaces that touch food.

The restaurant did not have a test kit available to check if sanitizer was at the correct concentration.

The restaurant's mechanical dishwasher was not properly constructed, designed, maintained, or approved for commercial use.

The restaurant did not keep non-food contact surfaces (such as counters, shelves, and equipment exteriors) clean, sanitary, and in good condition.

The restaurant's ventilation system was not properly maintained to remove cooking odors, fumes, and heat from the kitchen.