Deans Wings And K-Kitchen in Norcross receives a 63% on their recent health inspection

Deans Wings And K-Kitchen, located at 4015 Holcomb Bridge Rd, Suite 670 in Norcross, received a score of 63 points out of a possible 100 points during their 03/27/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.// 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:
2-2D: .03(5)(d)Observed person in charge wash hands at warewashing sink.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Instructed person in charge that handwashing must only occur at the designated handwashing sink.

Violation #3:
4-1A: .04(4)(n)1Observed employee crack a raw egg onto grill while wearing gloves, then touch wok handles with the same gloves.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Employee removed gloves and washed hands. Wok handles were sanitized.//

Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed container of cooked noodles and box of raw chicken in direct contact with each other in cooler. Observed raw chicken above raw eggs and raw ground beef in cooler. Observed raw catfish stored above cooked noodles in cooler. Observed raw fish located directly next to vegetables on vegetable sink drainboard. Observed raw chicken stored above raw pork in freezer. Observed packages of raw chicken, fully cooked bacon bits, and raw shrimp stored together in freezer. Observed ready-to-eat sauce stored below raw chicken in freezer. Observed raw bacon, raw beef burgers, raw shrimp, and tiramisu stored on the same shelf directly next to each other in freezer. Observed raw pork stored above shredded cheese and French fries in freezer. All of the above mentioned foods in freezer except for shrimp and shredded cheese had been removed from commercial packaging, or were in open commercial packaging. ***SECOND CONSECUTIVE VIOLATION***// 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)
Corrective Actions: Foods were rearranged to be properly separated.//

Violation #5:
4-2B: .05(6)(n)Observed employee intending to sanitize dishes in three compartment sink with a solution of much less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm) (P)
Corrective Actions: Employee had not mixed the proper amount of chlorine bleach for sanitizing food contact surfaces. Solution was remade to 50-100ppm.//

Violation #6:
4-2B: .05(7)(a)1Observed black mold-like accumulation on interior food-contact surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #7:
6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

Violation #8:
6-1D: .04(6)(i)Observed rice intended to be on time control not labeled with a start or discard time.// When using time without temperature control (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 when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: Rice was discarded.//

Violation #9:
12A: .04(4)(q)Observed several foods (oil, spices, sauces) stored directly on the floor in dry storage closet.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Violation #10:
12B: .03(5)(h)Observed person in charge preparing bok choy while wearing a watch.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Person in charge removed watch before continuing to work with food.//

Violation #11:
14A: .04(4)(k)Observed tongs for handling chicken wings with the handles in direct contact with chicken wings between uses.// 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.
Corrective Actions: Tongs were adjusted so that handles are not touching food.//

Violation #12:
15A: .05(6)(a)Observed cooler at back of kitchen unable to maintain foods at 41F or below. Minimum ambient temperature was 47.5F. The door seal is loose.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. (C)

Violation #13:
15B: .05(3)(h),(i)The only chlorine test strips on site are expired as of November 2025.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Additional remarks:
Due to today’s score, a follow-up inspection will occur within 10 days. A required additional routine inspection will occur within 12 months.

Second consecutive violation of 4-1A .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii) (food storage and separation) on routine inspections. Three consecutive violations of the same code provision on routine inspections will result in a permit suspension.

Note: Allergen notification guidance provided to person in charge.

All cold holding and hot holding temperatures in compliance unless otherwise stated.

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