DOUGLASVILLE, Douglas County

TOUCHDOWN WINGS

9503 GA HWY 5 STE 104 DOUGLASVILLE, GA 30135-1515

Food

Latest score

Jan 16, 2026

City

DOUGLASVILLE

County

Douglas

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jan 16, 2026

Routine

Score: 894 violations

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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(k) - manual warewashing, hot water sanitization temperatures(p)

4 ptsCorrected: YesRepeat: No

Observed dishes and utensils only by pressure rinsed in 3-comp sink CA: All food contact surfaces/utensils shall be washed, rinse and sanitized. COS: Manager had staff set up 3-comp sink in correct order

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed fish thawing in standing water in veggie prep sink CA: Maintain proper thawing methods of cold running water not to exceed 70F COS: Manager removed fish and placed in walk in cooler.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(r) - food storage, prohibited areas (c)

3 ptsCorrected: NoRepeat: No

Observed raw fish thawing improperly in sink dedicated to vegetable prep sink CA: Vegetable sink shall only be used to wash rinse raw vegetables to prevent cross contamination

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed dishes stacked while still wet above 3-comp sink CA: Maintain proper airdrying methods for dishes prior to storing.

Feb 17, 2025

Routine

Score: 962 violations

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12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(t) - food preparation (c)

3 ptsCorrected: NoRepeat: Yes

Observed raw chicken being prepped in rinse and wash compartments of 3-compartment sink.

CA: During preparation, unpackaged food shall be protected from environmental sources of contamination.

COS: Chicken was removed and put in sanitize compartment.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.05(1)(f) - sponges, use limitation (c)

3 ptsCorrected: NoRepeat: Yes

Observed sanitizing buckets with dry wiping cloth not submerged in sanitizing solution.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at proper concentration.

Feb 8, 2024

Routine

Score: 826 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed several sauces with "Keep Refrigerated" label cold holding above 41 in Reach in Cooler and Reach in Cooler 2 in Front Food Service. Observed coleslaw (TCS) cold holding above 41F in reach in cooler 2.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Food items were moved to walk in cooler.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Observed several utensils and bucket inside hand sink.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

COS: PIC removed items from hand sink.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(t) - food preparation (c)

3 ptsCorrected: NoRepeat: Yes

Observed raw chicken being prepped in rinse and wash compartments of 3-compartment sink.

CA: During preparation, unpackaged food shall be protected from environmental sources of contamination.

COS: Chicken was removed and put in sanitize compartment.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed sanitizing buckets with dry wiping cloth not submerged in sanitizing solution.

CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: No

Observed several pans stacked still wet (wet stacking) in shelf above 3-compartment sink.

CA: After cleaning and sanitizing, equipment and utensils shall be air-dried.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: NoRepeat: No

Observed several knives store between two prep top tables.

CA: Cleaned equipment and utensils must be stored in a clean, dry location and where they are not exposed to splash, dust, or other contamination.