J Buffalo Wings, located at 4111 Stone Mountain Hwy in Lilburn, received a score of 54 points out of a possible 100 points during their 03/12/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within 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:
2-2D: .06(2)(o)Observed a mini washing machine hooked up to the hand sink faucet. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Washing machine hose was removed, sink was cleaned and sanitized.
Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp being stored above open breaded okra in reach in freezer. Observed unwashed produce being stored ready to eat foods in walk in 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.
Violation #4:
4-2B: .05(7)(a)1Observed an accumulation of a mold like substance in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #5:
6-1D: .04(6)(i)Observed chicken wings and rice being placed on time control without start and discard times or proper procedures. 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: Items were discarded and procedures were provided.
Violation #6:
6-2: .04(6)(g)Observed several time/temperature as a safety control (TCS) foods being held over 24hrs without being date marked. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #7:
8-2B: .07(6)(c)Observed several cans of cooking gas being stored in microwave. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: All cans were removed and placed in designated area away from food and single use items.
Violation #8:
8-2B: .07(6)(b)Observed sprayer of oven cleaner without label. Observed buckets of sanitizer without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: All sprayers ad buckets were labeled with common name of chemical.
Violation #9:
10D: .04(4)(d)Observed several containers of spices not labeled with common name. Observed several containers of sauces without labels. Food should be labeled to prevent mistaken use of food allergens and chemicals.
Violation #10:
14A: .04(4)(k)Observed several scoops with handles being stored in direct contact with food. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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)
Violation #11:
15C: .05(7)(d)Observed dishes being stored as clean with stickers on the outside of them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #12:
17C: .07(5)(a),(b)1,2,3Observed an accumulation of grease and buildup on the walls, ceilings, and floors throughout facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Violation #13:
17D: .07(4)(b)Observed employee items (cups, bottles, cellphones, clothes) being store in food prep areas. 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)
Additional remarks:
All cold holding and hot holding temperatures were in compliance unless otherwise noted.
Additives: MSG, food coloring
A follow up inspection will occur within 10 days. Please have all violations corrected or it could result in permit suspension.