Touchdown Wings in Conyers receives a 60% on their recent health inspection

Touchdown Wings, located at 2011 Flat Shoals Rd SE in Conyers, received a score of 60 points out of a possible 100 points during their 10/09/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)At the beginning of the inspection, observed no PIC (person in charge) was present. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC arrived at the facility during the inspection.

Violation #2:
1-2A: .03(2)(a)-(l), (n)Due to health score, observed no 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 #3:
2-1C: .04(4)(a)1,2,3At the beginning of the inspection, observed food employee grab washed celery with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Food employee discarded the celery, washed hands, put on gloves and grabbed fresh celery.

Violation #4:
2-2D: .03(5)(d)Observed food employee wash hands at the three compartment 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: Food employee washed his hands at the hand sink.

Violation #5:
4-1A: .04(4)(n)1Observed food employee touch raw burger patty, then touch cooked shrimp and chicken to place in wok. Food employee then went and touch burger buns while wearing gloves. Observed same food employee touch raw philly steak and the touched philly bun while wearing gloves. Observed the same food employee touch raw philly chicken and then touch aluminum foil that will be used for order while wearing 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: Food employee discarded the gloves and burger buns and washed his hands. Food employee discarded gloves and philly bun and washed hands. Food employee discarded gloves and aluminum foil and washed his hands. ***THIS IS SECOND REPEAT OF CODE VIOLATION. VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ***

Violation #6:
6-1A: .04(6)(f)Observed three containers of raw fish, a container of chopped chicken, and a container of cooked shrimp cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC had food employees remove the american cheese, and white cheese to the walk-in-cooler. PIC had the three containers of raw fish, chopped chicken, and cooked shrimp discarded.

Violation #7:
18: .07(2)(k)Observed sticky fly trap above the prep table that was storing rice that was cooking and hot holding. Observed another sticky fly trap stored above multiple containers of raw chicken that was delivered this morning. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)
Corrective Actions: PIC discarded the sticky fly traps.

Additional remarks:
Cold-Holding was assessed and incompliance unless noted in the temperature log.
Hot-Holding was assessed and incompliance unless note in the temperature log.
Ensure utensils are not stacked wet.
Ensure a designated PIC(person in charge) is present at all times.
Due to language barriers, suggested that one of the food employees is trained on food safety and/or is a CFSM. Suggested that a kitchen manager is designated at each shift.
Ensure foods are uncovered in the walk-in-cooler when cooling down to 41F.
SECOND REPEAT OF CODE VIOLAITON 4-1A:
.04(4)(n)1 (GLOVE USEAGE) ; REPEAT OF VIOLATION ON THE NEXT ROTUINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.
A follow-up is required by 10/17/25.
A REQUIRED ADDITIONAL ROUTINE INSPECTION IS REQUIRED 60-12 MONTHS AFTER FOLLOW-UP.
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations during and after inspection does not change the inspection score.

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