Wings Hut, located at 3473 Old Norcross Road in Duluth, received a score of 55 points out of a possible 100 points during their 01/12/2023 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 resulting in an unsatisfactory score due to facility not practicing 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)
Corrective Actions: Correct by 01/20/2023.
Violation #2
2-1B: .03(5)(b)An employee rinse a tray and proceeded to handle food without first washing her hands prior to putting on gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Informed her of improper practice and need to start washing hands after a change of operation.
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Noted improper storage of chicken, pork and fish in the freezer (Reach 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.
Corrective Actions: Corrected. This is a repeat violation.
Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed fish being thawed in a vegetable sink. 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.
Corrective Actions: Started to thaw fish in a three compartment sink when 3 compartment sink is not being used to wash rinse and sanitize equipment and utensils.
Violation #5
4-2B: .05(6)(n)Observed chlorine sanitizer (bleach) the 3rd compartment was below 50ppm. Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Provided the correct sanitizer concentration. This is a 2nd repeat violation.
Violation #6
6-1A: .04(6)(f)Observed various fruits (mango, blue berries, raspberries) were not maintaining a cold holding temperature of 41 degrees Fahrenheit or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Discarded
Violation #7
11C: .04(6)(c)Observed raw frozen fish improperly thawing in a vegetable sink. 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: Corrected, started to put fish in a flow of running water.
Violation #8
12A: .04(4)(t)Observed mop sink is next to dry food storage and there is no splash guard. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)
Corrective Actions: Correct by 01/20/2023
Violation #9
12B: .03(5)(g)Observed employee wearing a wrist watch. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Corrected employee removed watch.
Additional Comments
All cold and hot holding temperatures are in compliance unless otherwise noted.
Additives: Caramel Sauce
Permit is suspended due to 3rd consecutive violation on item
4-1A. On site training was performed and permit is reinstated.
A follow up inspection will be conducted with 10 days. If violations are not corrected could be subjected to a permit suspension.
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