MIDWAY WINGS & MORE

Observed cans of Raid on the premises. CA: 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf 2. The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale

COS PIC removed from the kitchen and will remove from the premises by end of shift.

OBSERVATION: Partially consumed water in plastic bottle on food table next to the prep top cooler. COS- bottle water discarded. Discussed with staff that beverages shall be in a cup with a lid and straw and stored away from food service items. Also discussed the reasoning while a screw top bottle isn't allowed for drinking in the kitchen. CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

OBSERVATION: Raw shell eggs stored next to tortillas and bread and above sliced cheese and salad dressings in the 1 door True cooler. COS- shelled eggs were relocated to the bottom shelf in the cooler. Discussed with the PIC that raw animal items shall be stored separate from other items and according to final temperatures.

OBSERVATION: No certified food safety manager (CFSM) certificate posted during the inspection. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post certificate and email photo of posting by 8-8-25 to nakia.robinson@dph.ga.gov

OBSERVATION: staff are unaware and are unable to provide proof/knowledge of the employee health policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Copy of the employee health policy agreement in English and Spanish provided. Discussed with staff to have ALL to review and sign or to develop another policy that includes the symptoms and diseases included by 8-8-25. Email copy of training roster or photo copies of signed agreements by 8-8-25.

OBSERVED: Food contact equipment/utensils being washed, rinsed and not sanitized.
CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; Discussed with the staff that when equipment/utensils are washed to set-up the sanitizer sink to ensure that everything is being sanitized. COS-sink setup with 200ppm Quat.

OBSERVATION: Permit is not posted for public view. If a copy is not available please contact 404-508-7900 to obtain a copy. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Post copy of the permit no later than 8-8-25 email photo of the posted permit

OBSERVATION: No chemical test strips observed during the inspection for Quat nor Chlorine sanitizer. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Test strips shall be purchased or located and kept onsite no later than 8-2-25

Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
2. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; OBSERVATION: Raw chicken thawing in the meat sink without running water. COS- cool running water turned on. Discussed with PIC to use a food pan to allow for all the chicken to be covered in running water.

During preparation, unpackaged food shall be protected from environmental sources of contamination. OBSERVATION: cooked pasta cooling in the dish sink and the opposite basins have utensils/equipment that need to be cleaned.
COS- pasta placed in the veg/fruit sink. Discussed with PIC and employee to use the raw meat sink for raw meats/seafood, use the vegetable sink for all other food items.

Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. OBSERVATION: sodas stored on the floor. DISCUSSED with the PIC to ensure that all food/beverage items are stored at least 6 inches above the floor.

Except as specified in paragraph 4. of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. OBSERVED boxes of single use items (styrofoam containers) stored on the floor.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. OBSERVATION: No chemical test strips observed during the inspection for Quat nor Chlorine sanitizer.
Discussed with PIC that test strips shall be provided by 10-10-24, email a photo of the test strips nakia.robinson@dph.ga.gov

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: Shelf near the service window in the kitchen is unclean with food debris.

No certified food safety manager (CFSM) certificate presented during the inspection.

Chemical to clean up a fecal/vomit incident is not provided. PIC advised to keep a separate chemical just for the occasion.
Provide proof of the chemical that kills Norovirus by 3-8-24

Chemicals in their original container does not contain the manufacturer's label. PIC advised to contact the Ecolab tech for labels by 3-8-24

Raw sausage stored next to veggies in the Atosa 2dr cooler. Raw philly beef and raw philly chicken stored next to each other in the prep cooler. COS-rearranged Signage given in Spanish for food storage. CA: raw animal/seafood/fish products must be stored by the minimum final cook temperatures.

No certified food safety manager (CFSM) certificate presented during the inspection. The Food Handlers Certificate does not meet the requirements. CFSM must be furnished within 30 days.

No verifiable method that new staff have been trained on the employee health policy. PIC given copies in Spanish and to ensure that all staff have been trained and a verifiable method of training is provided. Send photo copies by 1-7-24 to nakia.robinson@dph.ga.gov

Cooked rice and shredded cheese had dates that exceeded 7 days. COS-products discarded. CA: Ready to eat/time temperature control for safety foods that have been opened or prepared and held beyond 24 hours must be date marked for a maximum of 7 days (day 1 is date of open/preparation). Signature issued in Spanish

Spray bottles unlabeled in the kitchen. COS- bottle labeled CA: chemicals removed from the original containers must be labeled with the common or brand name.

Permit is not posted for public view. If a copy is not available please contact 404-508-7900 to obtain a copy.

No certified food safety manager (CFSM) certificate presented during the inspection. The Food Handlers Certificate does not meet the requirements. CFSM must be furnished within 30 days.

Employee drinking cup stored on top of the small freezer when the cutting board is located. COS-cup relocated.
PIC advised to ensure that personal items are stored below and away from items for the restaurant.

Cooked rice from prepared on May 5 did not bear a date label and the product was past the 7 day disposal date. COS-rice (~3 cups) discarded.

Cooked pasta from May 13 did not bear date marking. COS-employee placed a date label on the product with the date of preparation. PIC advised to date mark the time/temperature control for safety ready-to-eat food either on the date of preparation (day1) and to keep no longer than 6 additional days.

Spray bottles unlabeled in the kitchen. COS- Fabuloso and Degreaser spray bottles labeled.

Interior of the Atosa 1 door cooler and the 2 door cooler are unclean with dried liquid spillage and food debris. PIC advised to clean well.

Unisex restroom does not have a covered waste receptacle.

Restroom door does not have a self closure device installed. PIC advised that the door must be self closing.