Wing Nook

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)

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.

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.

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.

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.

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.

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.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed two rolls of raw beef and a bag of seasoned raw chicken stored over a box of sub sandwich rolls. Observed a bowel of raw chicken stored over containers of ready to eat vegetables (bell peppers, onions, and mushrooms). 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 the importance of maintaining proper separation and protection. All food items were rearranged.

6-1C: .04(6)(d)Observed two pans of Philly Cheesesteak Eggrolls stored in the walk in cooler with temperatures greater than 41 degrees. The person in charge stated that the eggrolls were cooked the day before at noon. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: All items were discarded as the eggrolls did not properly cool to 41 degrees within 6 hours.

14A: .04(4)(k)Observed utensils used to make the fried rice stored in water with a temperature of 90 degrees F in between use. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing the appropriate way to store utensils in between use. The water was dumped and the utensils were stored in a dry container.

14C: .05(6)(r)Observed peeled onions stored in a plastic gallon soy sauce single use container stored in the walk in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: Education was provided to the person in charge discussing once the original food produced is used the plastic container can not be reused and must be discarded. The onions were transferred into a reusable metal bin and the container was discarded.

17B: .06(5)(k),(l)Observed trash from the facility stored outside on the ground in the back of the facility instead of in the provided dumpster. This is the second consecutive occurance of this code provision; a third consecutive occurance will result in the facility's permit being suspended. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. (C) Corrective Actions: Education was provided to the person in charge discussing all trash must be taken to the dumpster to prevent pest and insects. All trash was taken to the dumpster.

17D: .07(4)(b)Observed multiple items; such as whole fish, asparigus , green onions, and other items, stored in the walk in cooler and deep freezer with items for the customers such as onions, peppers, peach drink and more with no separation. 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 to ensure personal items are stored separately to prevent any possible contamination. Suggestions such as having a separate storage unit in the cooler for employee items or placing all employee items in a container labeled "employee" and stored on the bottom of the existing shelving unit. All items were relocated to the bottom shelf with no items for the facility stored under.

2-2A: .03(2)(m)The person in charge was not able to demonstrate in a verifiable manner the the selected food employee were informed of their responsibility to report symptoms and/or illnesses. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: The person in charge provided education to the food employee on their responsibility to report symptoms and illnesses to the person in charge if they become affected. The food employee signed the DPH employee health policy agreement form.

14A: .04(4)(k)Observed tongs used to handle cooked chicken stored in water with a temperature of 76 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Education was provided to the person in charge discussing the different ways in use utensils can be stored in between use. The person in charge emptied the water and washed the utensil and container and stored the tongs in the dry container.

17B: .06(5)(k),(l)Observed trash from the facility stored outside on the ground in the back of the facility instead of in the provided dumpster. Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. (C) Corrective Actions: Education was provided to the person in charge discussing all trash must be taken to the dumpster to prevent pest and insects.

18: .07(2)(m)Observed the back screen door opened and not tightly secured. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: The person in charge secured the screen door closed.