J Buffalo Wings, located at 4850 Sugarloaf Parkway in Lawrenceville, received a score of 57 points out of a possible 100 points during their 12/21/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Several violations occurred during today inspection resulting in an unsatisfactory score. // 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
1-2A: .03(2)Person in charge was not available during the beginning of the inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) //2nd repeat. //
Corrective Actions: Designated person in charge was assigned until Person in charge arrive during the inspection. //
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables stored above ready to eat foods: dressings in the walk in cooler. Observed raw beef sandwich slices, beef patties stored above raw fish, ready eat food e.g. fries, mozzarella sticks in the walk in freezer. // 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. //2nd repeat. //
Corrective Actions: Items were reorganized to approiate storage. //
Violation #4
4-2B: .05(7)(b)Observed ice machine, soda nozzles with mold like substance accumulation. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) // 2nd repeat. //
Violation #5
6-1D: .04(6)(i)Facility is doing time control on wings, fries, batter, and rice. Items were not marked. Time controls procedures are not filled out. // 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: Time control procedure completed. //
Violation #6
10D: .04(4)(d)Observe several working container without the common name of the item e.g. margarine, wing sauce(s). // 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: labels were added. //
Violation #7
11C: .04(6)(c)Observed fish thawing on sink in a small bowl with no running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Thawing procedures discussed. Fish was move to walk in cooler to continue thawing. //
Violation #8
12D: .04(4)(g)Fish was thawing in vegetable sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Fish was relocated. Sink was clean and sanitized. //
Violation #9
17C: .07(5)(n)Facility has equipment, cardboard stored on top of the walk in freezer, cooler. // The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)
Violation #10
17D: .07(4)(b)Observe employee items e.g. keys, bottles, expresso stored above prep table.// 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) // 2nd repeat. //
Corrective Actions: Items were removed. //
Additional Comments
Note: All cold temperatures holding 41oF or below and, all hot holding temperatures holding 135oF or above, unless otherwise noted.
Note: Facility uses MSG as an additive.
Note: Ensure cabinet under tea urns is in good repair or not used.
Note: Ensure good repair and maintained on soda machine pipes.
Note: An informal follow up will occur by 12/31/2022 to ensure violations are corrected.
Note: A follow up inspection will occur within 10 days. Ensure to correct any uncorrected violations or permit may be suspended.
Note: An additional Routine inspection will occur within 12 months.
Note: Three consecutive violations may result in a result in a permit suspension