Wings City in Acworth Receives 44% on October Health Inspection

Last updated October 27, 2021 @ 11:57 AM ET

Wings City, located at 5669 Bells Ferry Rd, received a score of 44 points out of a possible 100 points during their 10/12/2021 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Person in charge (PIC)/Certified Food Safety Manager (CFSM) (owner) could not answer many food safety questions asked by Health Authority. Observed several cooked foods that appeared to not have been cooled properly. When asked how hot foods were cooled, the PIC could not explain their cooling methods or explain how long the cooling process should take. Getting foods cooled properly is extremely important and employees preparing food must ensure that hot foods being cooled get down to 41 degrees or below within the 6 hour cooling window. New Violation.

Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed 11 critical violations, many of which were repeats during routine inspection.
Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:
Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf
Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or
Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation. Repeat Violation.

Violation of Code: [511-6-1.04(1)]
Observed a large uncovered can of black olives in walk-in cooler with SUBSTANTIAL mold growth on product. COS by discarding. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed improper vertical storage of raw meat and ready-to-eat (RTE) foods in walk-in and reach-in cooler. Raw pork was stored over uncovered grits in walk-in and raw fish was store over nacho cheese sauce in reach-in unit. Raw meat must be vertically stored based on final cooking temperature (raw food must always be stored below cooked food). COS by discarding grits and correctly storing fish.
This is the 3rd consecutive violation under this code. Corrected On-Site. Repeat Violation.

Violation of Code: [511-6-1.05(8)(b)]
Observed employee washing dishes at 3-compartment sink and skipping the sanitizing step. Facility uses chlorine as a sanitizer, therefore, dishes must have a contact time of at least 7 seconds.
Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing:
Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule;
A contact time of at least 7 SECONDS for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF or a pH of 8 or less and a temperature of at least 75ºF ;
A contact time of at least 30 seconds for other chemical sanitizing solutions; or
A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. COS by filling up sanitizer in sink to 50 ppm. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(6)(f)]
Observed TCS foods in prep top/reach-in unit not being properly cold held. Temperatures of foods were between 44-58°F. TCS foods being cold held must be maintained at 41°F or below. COS by discarding. Corrected On-Site. Repeat Violation.

Violation of Code: [511-6-1.04(6)(f)]
Observed cooked wings being hot held in fryer basket temping 89°F. TCS foods being hot held must be maintained at 135°F or higher. COS by re-heating. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(6)(d)]
Observed TCS foods in walk-in cooler prepared the day before not cooled to 41°F within 6 hours. Soup, salsa, cooked vegetables, grits, and more were between 44-45°F. Ambient temperature of cooler was 34°F.
Within 2 hours from 135°F to 70°F; and
Within a total of 6 hours from 135°F to 41°F or less.
COS by discarding. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(6)(g)]
Observed several TCS foods in walk-in cooler prepared the day before (according to PIC) not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding (these were the same items not cooled properly–please see cooling violation). Corrected On-Site. New Violation.

Violation of Code: [511-6-1.07(6)(b)]
Observed toxic substances stored in spray bottles with no label. PIC stated that it was bleach sanitizer but it turned out to be degreaser. 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. COS by placing common name of chemical on bottles. Repeat Violation.

Violation of Code: [511-6-1.07(6)(e)]
Observed employee making bleach sanitizer bottle at a concentration of 300+ ppm. Chlorine sanitizer must be maintained between 50-100 ppm. COS by re-making to 100 ppm.
Note: bleach is extremely concentrated. Using a little less than half a cap full should yield the proper concentration. Corrected On-Site. Repeat Violation.

Violation of Code: [511-6-1.05(7)(a)2,3]
Must clean exterior of all equipment as they are very sticky to the touch. Repeat Violation.

Violation of Code: [511-6-1.07(5)(k)]
Observed many dead and live bugs harboring inside of ice machine (out of service). Must remove insects. PIC stated that the ice machine is no longer in use, therefore, it must be removed from the facility to prevent future harborage of insects. New Violation.

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