Ainsworth Atlanta LLC d/b/a Wicked Wolf

Observed ice machines on the 2nd floor with pink slime inside the machines white deflector plate. All food contact surfaces shall be cleaned to sight and touch. CA: PIC was instructed to have the ice burnt and the machine cleaned and sanitized. PIC stated that he added cleaning of the ice machine to the cleaning task by staff.

Observed can opener in the main kitchen with metal sharps in the holster as well as inside the blades wheel that spins the can while opening it. Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: PIC pulled the can opener for cleaning.

Observed the wrong inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed PIC inability to provide test strips for quat and chlorine solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed three dented cans in the main kitchen. COS: Advised PIC to monitor cans upon receiving, PIC also discarded the dented cans. Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

PIC was unable to produce spill kit for bodily fluids or any cleaning procedures to address accidents such as vomiting, diarrhea etc. COS: Cleaning procedures for the use of bleach was emailed to PIC and PIC was advised to obtain a clean up kit/spill kit.

Observed 2 ice machines with pink and brown / black mold inside the machines white deflector plate. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean immediately

Observed brunch menu without consumer advisory and asterisk near food items that can be served raw or undercooked. CA: Advised pic that the menu should have a consumer advisory statement and an asterisk next to the animal-derived food items that can be served raw or undercooked.

Observed several squeeze bottles in the main kitchen without labeling of the common name of contents it contains. COS: PIC had line cooks place labels of all containers missing common name labels. Food Storage Containers, Identified with Common Name of Food. 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.

observed the cook prepping raw fish (salmon) in the produce sink. COS: PIC corrected the employee and removed the food item. Prep sink shall be cleaned and sanitized before usage of any vegies.

Observed single use sauce cups stored in seasoning bends. COS: Advised pic single-service and single-use articles may not be reused and they were discarded upon PIC request

Observed PIC inability to provide test strips for quat and chlorine solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed brunch menu without consumer advisory and asterisk near food items that can be served raw or undercooked. CA: Advised pic that the menu should have a consumer advisory statement and an asterisk next to the animal-derived food items that can be served raw or undercooked.

Observed several food item boxes stored on the floor in the upstairs wif. COS: Pic moved food item boxes to storage shelves.

Observed the wrong inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed PIC inability to provide test strips for quat and chlorine solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed multiple items with temps higher than 41`F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- Cook disposed of items

Observed kitchen hand sink without paper towels available. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA- EHS advised MOD to replace

Observed table blocking hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA-EHS advised MOD to remove chair

Observed 2 ice machines with pink and brown / black mold inside. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean immediately

Observed inconsistent date marking. . Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA-0EHS explained date marking

Observed several working spray bottles without any throughout facility without any name labeling. CA-EHS advised MOD to label chemical bittlkes

Observed excessive fruit flies and large flies in kitchen and at bar area. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. CA-MOD will call for pest control

Observed 2 employee cell phones sitting on prep table. Food shall be protected from contamination that may result from a factor or source CA- Employee relocated phones

Observed employee preparing food without any hair restraint. Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA-EHS advised MOD to get hair restraints

Observed cook wearing watch. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA-Employee removed watch

Observed shelving with food residue and spills. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA-EHS advised MOD to clean

Observed dirty walls and floors with food debris. Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA-MOD will clean

Observed moldy dairy ceiling tiles. Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. CA-MOD will clean

Observed 3light out in prep area. f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. CA-MOD will replace lighting

Observed light without projective shield. . All lighting shall shall have protective shield. CA-MOD will replace

Observed several boxes stored on ground. All items shall be 6 inches off ground. CA-EHS advised MOD to relocate boxes

Observed kitchen hand sink without paper towels available. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA- MOD added paper towels t sink area.

Observed pitcher inside bar hand sink. Hand sink shall be used for hands, water, and soap only. CA-MOD removed pitcher from sink.

Observed mold build up on soda nozzle at bar. All food contact surfaces shall be cleaned to sight and touch. CA-MOD will deep clean immediately.

Observed stuck on food debris on knife in kitchen stored as clean. All food contact surfaces shall be cleaned to sight and touch. CA-MOD sent knife for rewash

Observed salmon thawing by sitting on counter top. 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); CA-MOD sat salmon in sink with flowing steam of water

Observed single use containers & plastic cups stored on ground upstairs hallway. At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CA-MOD relocated items

Observed French fries stored on freezer floor. At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CA- EHS advised MOD to relocate

During routine inspection observed several prepared food containers stored with no date label. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed bar #1 without proper soap or paper towels. All hand sinks shall be properly stocked. CA- EHS advised PIC to get both items.

Observed no designated hand sink at bar#1. All 4 sinks were used as dump sinks. CA-EHS advised PIC to label one hand sink for hands, water, and soap only.