Wing Pkwy, Inc/Teriyaki Express in Griffin receives a 68% on their recent health inspection

Wing Pkwy, Inc/Teriyaki Express, located at 1443 Hwy 16 West in Griffin, received a score of 68 points out of a possible 100 points during their 02/25/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee personal food is stored in cooler and on surfaces next to customer food.

Violation #3:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed written procedure is not provided for disinfectant explaining how the establishment is to clean-up after a vomit and/or diarrhea incident.

Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed vegetable chopper, that is stored on dry storage and equipment shelf, has old food debris present and is not clean.

Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food handler uses unclean wiping towel to wipe spoon in between food preparation.

Violation #6:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135F or above.

Violation #7:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food items, such as white powders and clear liquids, are not labeled with common name of product (ex. flour, sugar, msg, etc.).

Violation #8:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed improper cooling methods are used for TCS food items.

Violation #9:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw chicken is being thawed in sink of standing water.

Violation #10:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed wiping towels wet with food debris are not being stored in buckets provided with sanitizer in between uses.

Violation #11:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed scoops without handles (ex. bowls) are being stored in food products (ex. sauces and rice).

Violation #12:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed non-food contact surfaces are not clean (ex. exteriors of bulk food containers, shelving throughout, crevices of cook line, gaskets, handles of equipment).

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