Wing Nook in Covington receives a 65% on their recent health inspection

Wing Nook, located at 3665 Salem Rd in Covington, received a score of 65 points out of a possible 100 points during their 02/17/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based today’s earned score during the routine inspection the person in charge does not demonstrate knowledge to comply with the rules and regulations of the Georgia food code. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

Violation #2:
2-2B: .03(5)(j)1&2Observed an employee eating at the front counter at the start of the inspection. During the inspection also noticed the employee still had their food and beverage in the unapproved location for employees to eat and drink; the facility does have an area for employees to eat and drink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Education was provided to the person in charge discussing that employees must eat and drink in an area that prevents contamination from the food for the facility. If employees have a drink in the work area it must be transferred into a single use cup lid and straw from the facility and stored away from any products or food items for the facility or customers. All food and beverage were relocated to the employee area.

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed steak egg rolls stored in a cardboard lid that was used for raw chicken. **This is the second consecutive occurance of this code provision; if this code provision is violated a third time the facility’s permit will be suspended.** 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: Education was provided to the person in charge discussing that all food items must be properly separated from all possibilities of contamination. All egg rolls were discarded.

Violation #4:
6-1C: .04(6)(d)Observed a pan of seasoned raw chicken wings, seasoned raw chicken breast, and steak egg rolls all prepared yesterday with a temperature greater than 41 degrees F. **This is the second consecutive occurance of this code provision; if this code provision is violated a third time the facility’s permit will be suspended.** Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: Cooling procedures were discussed with the person in charge. All food items were discarded.

Violation #5:
12A: .04(4)(t)Observed an employee prepping egg rolls in the employee area outside of the kitchen. Food shall be protected from miscellaneous sources of contamination. (C)
Corrective Actions: Education was provided to the person in charge discussing all food preparations must be done in an approved prep area and not with the employee items or area. Due to another violation all items were discarded.

Violation #6:
14C: .05(6)(r)Observed steak egg rolls stored in a cardboard lid for raw chicken. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Education was provided to the person in charge discussing the cardboard box and lid should have been discarded after use and not reused for any other purposes. All eggrolls and the cardboard box was discarded.

Violation #7:
17D: .07(4)(b)Observed employee food and equipment stored on the shelving units in the dry storage area above food and items for the facility/customers. Observed an employee lunch stored over sauce for the facility in the walk in cooler. 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)
Corrective Actions: Education was provided to the person in charge discussing all employee items must be stored separately from items for the facility to prevent contamination. All items were relocated.

Additional remarks:
Note: When transporting eggs from the grocery store; the ambient temperature must be 41 degrees F or below. This can be done by using an ice cooler or having them delivered by a delivery company. The temperature must be taken at the time of delivery. If the temperature is between 42-45 degrees F the eggs must be cooled to 41 within 4 hours. If the temperature is greater than 45 degrees F the eggs must be discard.
All cold and hot holding temperatures were in compliance except those listed
All frozen foods were frozen solid
A follow up inspection will be conducted with 10 days. The facility must earn a B or better. Additional fees will apply.

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