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Cafe Hot Wing, located at 895 Indian Trail Lilburn Rd NW, Suite #7-9 in Lilburn, received a score of 54 points out of a possible 100 points during their 05/19/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Observed multiple risk factor violations during today’s inspection, leading to an unsatisfactory score. Person-in-charge is not able to demonstrate 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)(k)1&2Observed employee eating in 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 stopped eating.
Violation #3:
2-2D: .06(2)(o)Observed employee use hand sink to rinse utensils. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Employee stopped using sink.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs being stored above ready-to-eat limes and celery in walk-in cooler. Observed raw fish stored above ready-to eat french fries, raw beef stored above ready-to-eat mixed vegetables, and raw chicken stored above raw beef in reach-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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 moved to proper storage locations.
Violation #5:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F in prep cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.
Violation #6:
6-2: .04(6)(g)Observed multiple containers of rice made more than 24 hours ago being stored without date marks. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Date marks were placed on containers.
Violation #7:
10D: .04(4)(d)Observed multiple hot sauces, sugar, salt, and other seasonings without name labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Items were labeled.
Violation #8:
11C: .04(6)(c)Observed container of beef and container of mixed vegetables thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Items were taken to walk-in cooler to thaw.
Violation #9:
11D: .05(3)(g)Facility does not have thermometer capable of measuring thin foods such as fish, hamburger patties, or hot wings. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
Violation #10:
12B: .03(5)(j)Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employees put on hairnets and hats.
Violation #11:
14A: .04(4)(k)Observed in-use tongs being stored in water below 135F. Observed cup being used as scoop in container of sugar. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Tongs were removed from water and placed into clean and dry container. Cup was removed from sugar.
Violation #12:
17D: .07(4)(b)Observed employee coffee, tortillas, seasonings, jacket, and glasses being stored with food for facility in dry storage area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Employee items were moved to employee area.
Violation #13:
18: .07(5)(l)Observed large accumulation of dead insects on insect traps. Insect traps not changed at frequency to prevent accumulation. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Corrective Actions: Insect traps were discarded.
Additional remarks:
Note: All cold-holding in compliance unless noted otherwise. No hot-holding observed.
Note: Facility uses additives such as egg and tomato shades.
Note: A follow-up inspection will occur on or before 05/29/2026. Correct violations or permit will be suspended.
Note: A Required Additional Routine inspection will occur within 12 months.
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