Best Wings in Lawrenceville receives a 65% on their recent health inspection

Best Wings, located at 2522 Cruse Rd NW, Suite A-3 in Lawrenceville, received a score of 65 points out of a possible 100 points during their 03/19/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Due to multiple risk factor violations resulting in an unsatisfactory score, the person-in-charge is not demonstrating active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2B: .03(5)(j)1&2Observed employee drinks in unapproved containers (water bottles) throughout kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee drinks were removed from kitchen.

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above ready-to-eat chicken and raw egg and shrimp stored above ready-to-eat ranch in reach-in coolers. Observed raw ground beef stored above ready-to-eat hush puppies and raw shrimp stored above ready-to-eat mixed vegetables in reach-in freezer. Observed raw ground beef stored above liquid eggs and ready-to-eat ketchup in prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Items were stored according to cook temperatures.

Violation #4:
4-2B: .05(8)(a)Observed employee wash and rinse bowls and place as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: Employee sanitized bowls.

Violation #5:
6-1A: .04(6)(f)Observed multiple time/temperature for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.

Violation #6:
6-1D: .04(6)(i)Observed fries intended to be on time control with no start and discard time. When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Start/discard time was placed on fries.

Violation #7:
13A: .02(1)(d)Inspection report posted is not most recent. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Most current inspection report posted after today’s inspection.

Violation #8:
15C: .05(7)(a)2,3Observed an accumulation of grease and debris build-up on the side/back walls of the fryers and the wok station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Violation #9:
17D: .07(5)(d)Observed ventilation system above fryer with an accumulation of grease and debris. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)

Additional remarks:
Note: All cold-holding and hot-holding in compliance unless noted otherwise.
Note: A follow-up inspection will occur on or before 03/28/2025. CORRECT VIOLATIONS OR PERMIT WILL BE SUSPENDED.

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