Wings & Seafood in Rome receives a 63% on their recent health inspection

Wings & Seafood, located at 1939 Shorter Ave Unit B in Rome, received a score of 63 points out of a possible 100 points during their 10/23/2024 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed several risk factors out of compliance at the time of the inspection. Person in charge was unable to demonstrate knowledge and could not respond correctly to questions as they related to the food service operations conducted at the establishment including cooking temperatures and proper procedures for manual washing. Person in-charge also failed to perform duties by ensuring all employees are properly trained and following food safety practices in the food service establishment. Observed food service employee cooking raw animal foods without checking cooking temperatures. Observed raw chicken stored in unapproved bags in walk-in cooler. Observed food service employees preparing personal food in kitchen at the start of the inspection. Observed personal food items stored throughout facility, including reach-in coolers and walk-in coolers. Observed personal items (multiple containers of gummy vitamins) stored next to condiment containers on food service counter. Observed rear kitchen door propped fully open without screen or any form of protection to outer opening. Corrective Action: Discussed proper cooking temperatures and educated PIC on regularly checking food temperatures. Discussed proper procedures for manual washing. Discussed using approved containers or food-grade bags for proper storage of food items. Discussed limiting storage of personal food items and personal items throughout facility. Discussed keeping outer openings protected from entry of pests and rodents.

Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed CSFM not fulfilling responsibilities required to address at risk items and demonstrate proficiency in active managerial control during the time of inspection. Corrective Action: CFSM was made aware of all at risk items and the responsibilities of the CFSM. CFSM will correct all at risk items and retrain all food service employees.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed handwashing sink blocked with dirty rubber gloves and brillo pad for grill cleaning. Corrective Action: PIC was notified. The items were removed from the sink and sink was properly cleaned and sanitized for use by food service employees for handwashing.

Violation #4:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(a) – raw animal foods (p, pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken wings not cooked to a minimum temperature of 165 deg F for 15 seconds. Food service employee did not check cooking temperature after cooking. Corrective Action: PIC was notified. The chicken wings were placed back in the fryer and fully cooked to 190 deg F.

Violation #5:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed bowl of cooked french fries and cooked chicken wings on counter top not labeled with starting time or temperature. PIC was unable to provide log showing the starting time or temperature. Corrective Action: All food items were discarded. Discussed and educated PIC on proper time procedure and labeling.

Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed processed ready-to-eat, potentially hazardous foods (bulk bag of mexican cheese) held more than 24 hours not properly date marked after opening. Corrective Action: Discussed proper date marking with PIC and cheese was discarded. PIC will retrain food service employees on proper date marking procedures.

Violation #7:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ready-to-eat potentially hazardous TCS food prepared on-site (yum yum sauce) and stored in walk-in cooler for more than 24 hours without date marking or label. Smaller single-serving cups of the sauce were stored in front service cooler without date marking or label. Corrective Action: Discussed date marking and labeling requirements with PIC. Because these were greater than 24 hours old, the bulk container of yum yum sauce and individual serving cups were discarded.

Violation #8:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed scoop for MSG stored on shelf with build-up and debris above bulk container. Corrective Action: The scoop was brought to the sink to be properly washed, rinsed and sanitized. PIC educated on proper storage of in-uste utensils.

Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cup floating in large bulk container of seafood sauce prepared in facility. Corrective Action: PIC removed the cup. Discussed use of an approved utensil and proper storage to prevent contamination between uses.

Violation #10:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single-use cups being used as a utensil in bulk salt and bulk MSG containers. Observed single-use foam cups being used to hold salt and MSG on counter top for use. Corrective Action: Discussed restricting single-use articles for only single use only with PIC. All single-use items were discarded. PIC will use approved utensils and storage containers for food items.

Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed significant grease build-up on hood ventilation system in main kitchen with dripping. Per sticker on hood, the hood was last cleaned in March 2024 and was due for another cleaning in September. Corrective Action: Discussed importance of regularly scheduled cleaning of the hood ventilation system with PIC. PIC will contact cleaning company to have it cleaned this week. This will be rechecked by the Health Department.

Additional remarks:
Sanitizer, pest control, bodily fluid clean-up kit and employee health policy were verified

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