Touchdown Wings

Observed unlabeled chemical bottles. PIC was advised to place common name on all items. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed back screen door with large gaps. PIC was advised to seal screen door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed walk-in freezer refrigeration unit with evidence of leaking (icicle formation on piping). 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed white cardboard-like material being used as a cutting surface. Employee discarded of cutting surface. Also observed carboard being used to line shelves. 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials.

(a) General Requirements. 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.

Observed trash accumulation around outside dumpster. PIC was advised to remove trash build-up. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed raw shelled eggs stored above boxes of broccoli and celery in the walk in cooler. PIC corrected on site by relocating the eggs.

Observed cleaning products including glass cleaner, lysol, and Lysol all purpose cleaner stored above single service articles and next to water cups in the service counter area. PIC advised to not store chemicals above or next to food or food contact surfaces. PIC corrected on site.

Also observed the location using an unapproved chemical (Raid) stored in the kitchen area. PIC provided a copy of the pest control report from 11/2025. PIC advised to only use roach and ant spray outside of the facility. PIC removed the unapproved chemicals. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed cooked chicken stored in the preparation cooler on cook line not properly held at 41 degrees or below. The cooked chicken was observed at 45 degrees. The reach in cooler was observed at 46 degrees. PIC discarded the cooked chicken. PIC will remove the remaining food items and have the cooler serviced by 5/23/25

Employee drinks improperly stored with food being used to prepare meals in the food preparation area. Employee drinks also stored above bins of flour in the storage area. Several open water bottles improperly stored in the food preparation area. Employees must use a single use cup with a top and a straw when consuming drinks in the food preparation area.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloths stored in the wiping cloth bucket at 10 ppm. CA- PIC discarded the bucket of chlorine/bleach sanitizer. Once the wiping cloth bucket was remade, the concentration was observed at 50 ppm. Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Observed the current food service inspection report was not posted in public view. The inspection report was hidden behind the counter and blocked by plastic bags. PIC advised that the current inspection report and food service permit must be 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.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

Observed utensils (tongs) store in stagnant water in between use at room temperature. PIC removed and properly washed, rinsed, and sanitized utensils. PIC will ensure that utensils area store in a clean, dry container, or hot water at a temperature of 135 degrees or higher. A knife was also observed wedged between equipment on the cook line. PIC removed and properly cleaned and sanitized the knife.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed trash build up in front of the dumpster. A strong odor was observed in the dumpster area. The dumpster plug was also missing. PIC will clean the dumpster area and have the dumpster plug replaced by 5/23/25.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean

Observed raw chicken stored above celery in the walk in cooler. Also observed boxes of raw chicken stored next to salad dressings. PIC advised to properly store raw and ready to eat foods properly based on cooking temperature requirements to prevent potential contamination.CA-Pic advised that he received a large order and has limited space. PIC will properly store product by 1/31/25.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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;

Observed TCS/Ready to eat foods being cold-held at temperatures exceeding 41F. (Chicken and precooked burgers) inside the reach in cooler. All TCS foods must maintain a minimum cold holding temperature of 41 degrees or below. CA- PIC removed all TCS foods and placed them in the walk in freezer. The temperature was observed at 39 degrees at 1:40 pm. PIC will have the cooler repaired and email a copy of the service report to robert.lewis1@dph.ga.gov by 2/3/25. PIC will not use the reach in cooler. PIC will place an out of order on the cooler door.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Observed containers of cooked beef, cakes, and shrimp not properly date marked with a preparation or disposal date in the walk-in cooler. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked CA- PIC will properly date mark all TCS foods.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed cakes purchased from a supplier (Kountry Sweets) not properly labeled with the common name and potential allergens. 511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

Observed boxes of raw chicken stored on the floor in the walk in cooler. Observed boxes of fries stored on the floor in the walk in freezer. All TCS foods and food contact surfaces must be stored 6 inches above the floor.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. 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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Flour and garlic pepper must be labeled

Fryer basket wires observed with broken wires

Exterior screen and back door not self closing.

Restroom vent contained build up. Kitchen and ding room vents also contained build up.

Raw chicken stored above raw beef (Burger Patties)

A written procedure for the clean-up for vomiting and diarrheal events procedure could not be provided.

During the routine inspection observed ribs thawing in water at room temperature on the preparation table. Advised PIC to use the meat sink to thaw by running under cold water and allowing water to drain simultaneously

Scoop handles observed touching flour and salt

Observed broken fryer basket wires on the cookline. Cardboard shelves used to line shelves in the storage area.

Lights not properly shielded in the storage room Dirty aprons stored with food

Observed old food debris inside of the microwave. Please clean the unit. (Repeat)

Observed prepped onions, green peppers, tomatoes, mushrooms, and celery with no dates for preparation or disposal. (Repeat)

Observed the cold water fixture on the hand sink not maintained in good repair. (By 3-compartment sink).

Observed the hand sink by the back door pipe leaking water back on the floor.

Observed the old inspection report/grade not posted. The PIC posted the old grade. (COS)

Observed chicken in the walk in cooler and egg rolls and American cheese in the prep cooler, and shrimp, cheese sticks, and chicken nuggets in the reach in freezer uncovered. (Repeat)

Observed the sanitizer bucket at 10 PPM chlorine. The solution should be between 50-100 PPM.

Observed the microwave with old food debris. This unit will need to be cleaned frequently.

Also observed a food basket and drainer stored in the mop sink used to catch food. The baskets will need to be marked or labeled with a distinctive mark or spray painted with "For mop sink use, ONLY" so it can be properly identified.

Observed food items (bacon, coleslaw, chicken, fish, burgers, cheese, and peppers) prepped and stored in the bottom of the prep cooler and walk in cooler with no preparation date or disposal date. Once a food item leaves the original container it has a 7 day shelf life.

Observed several containers of (flour, meal, sugar, and salt) with no name to properly identify them.

Observed a box of yellow croaker on the floor in the walk in freezer.

Observed wet wiping cloths laying on the prep counter top.

Observed (2) lights missing on the ventilation hood system. The lights will need to be replaced.

Observed an employee's water bottle stored with food sauces containers and an employee's food plate stored on top of food items in the prep cooler. Both items were discarded. (COS)

Observed a drainer stored in the handwashing sink. The hand sink should ONLY be used to wash hands.

Observed the prep top cooler and other equipment in need of cleaning.

Observed the walls in need of cleaning. The walls have old food debris on them.