PRIME WINGS receives B in Gwinnett County health inspection

1. 01

   Time as a public health control

   Item 6-1D ↗

   Observed cooked rice intended to be on time control with no label to indicate the 4-hour time control period.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a…

   Inspector’s full note +

   Code .04(6)(i)

   Observed cooked rice intended to be on time control with no label to indicate the 4-hour time control period.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice was discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
2. 02

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping cloths stored in a solution with no sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution was made to the correct concentration.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping cloths stored in a solution with no sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution was made to the correct concentration.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
3. 03

   Required permits and notices

   Item 13A ↗

   Observed no inspection report posted in the facility.// 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. (C)

   Inspector’s full note +

   Code .02(1)(d)

   Observed no inspection report posted in the facility.// 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. (C)

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed tongs for handling chicken wings stored in 83F standing water. Observed scoops with no handles stored in paprika, black pepper, garlic powder, granulated onion, rice, and rice seasoning.// 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 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; 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed tongs for handling chicken wings stored in 83F standing water. Observed scoops with no handles stored in paprika, black pepper, garlic powder, granulated onion, rice, and rice seasoning.// 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 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Tongs were washed, rinsed, and sanitized. Scoops were removed from food.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.