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Susie’s Best Wings, located at 3257 Salem Rd, Covington, GA 30016, received a score of 64 points out of a possible 100 points during their 10/14/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Today’s unsatisfactory score demonstrates a lack of managerial control within the faclity. 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:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge cannot answer food safety questions/allergen questions. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Violation #3:
2-1B: .03(5)(c)Observed employee touching face and cellphone, then proceeding to cut an onion. 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee was asked to stop and wash hands before continuing.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce being stored above ready to eat foods in walk in cooler. Observed washed and ready to eat lettuce being stored below raw meats in prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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 #5:
4-2A: .04(4)(c)1(iv)Observed food being stored uncovered in stand-up freezer, walk in cooler, and prep cooler. (ex. lettuce, raw beef and chicken, fish, eggrolls, cheese, Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Violation #6:
4-2B: .05(7)(a)1 Observed an accumulation of a moldlike substance in the drink machine nozzles. Observed an accumulation of grease, dust, and debris on the inside food contact equipment. (Freezers, coolers, microwave). Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #7:
4-2B: .05(8)(b)Observed employee washing dishes with soap and then storing as clean without sanitizing. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time (at least 10 seconds for a chlorine solution, 30 seconds for all other solutions), at the required concentration, and as stated on the manufacturer’s EPA-registered label use instructions. (P)
Corrective Actions: Employee was asked to rewash, rinse, and sanitize dishes before storing as clean.
Violation #8:
6-2: .04(6)(g)Observed no datemarking on any time/temperature as a safety control (TCS) foods within the facility. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #9:
10D: .04(4)(d)Observed several containers of unrecognizable foods being stored throughout facility without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Violation #10:
14A: .04(4)(k)Observed handles of scoops 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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:
15A: .05(1)(a)Observed cardboard being used to line shelving throughout facility. Observed aluminum foil in disrepair being used to line food equipment throughout facility. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)
Violation #12:
15A: .05(1)(g)Observed a wooden stool being stored in the walk-in cooler. Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C)
Violation #13:
15C: .05(7)(a)2,3Observed an accumulation of dust, debris, and grease on the outsides of equipment and shelving throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #14:
17C: .07(5)(a),(b)1,2,3Observed an accumulation of dust, debris, and grease on the floors and walls 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 #15:
17D: .07(4)(b)Observed plugged in cellphone being stored on top of open oil container in kitchen. 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.
***A follow up inspection will occur within 10 days.***
***An additional routine inspection will occur within one year.***
***Please correct all violations or permit may be suspended.***
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