BQ WINGS received a U, scoring 54 out of 100, in a Gwinnett County food-service inspection on Sep 15, 2026. The official report lists 12 findings. [1]
The report states: “PIC not meeting responsibilities by maintaining active managerial control regarding food safety practices.” [2]
The report states: “Employee touched ready to eat bread and cut tomatoes with bare hands.” [3]
The report states: “No paper towels at restroom handwashing sink.” [4]
Showing 12 of 12 findings
PIC not meeting responsibilities by maintaining active managerial control regarding food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Code .03(2)(a)-(n),(p)
PIC not meeting responsibilities by maintaining active managerial control regarding food safety practices. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)Official report · Item 1-2A ↗
Employee touched ready to eat bread and cut tomatoes with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Food discarded. //
Code .04(4)(a)1,2,3
Employee touched ready to eat bread and cut tomatoes with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Food discarded. //Official report · Item 2-1C ↗
No paper towels at restroom handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels restocked. //
Code .07(3)(b)
No paper towels at restroom handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels restocked. //Official report · Item 2-2D ↗
(vi)(vii)(viii)Raw shrimp and raw beef above fried rice in open top cooler. Raw onions in cardboard box previously used for raw chicken. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with…
Code .04(4)(c)1(i)(ii)(iii)(v)
(vi)(vii)(viii)Raw shrimp and raw beef above fried rice in open top cooler. Raw onions in cardboard box previously used for raw chicken. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: Food discarded. //Official report · Item 4-1A ↗
Cold time/temperature-controlled foods held above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //
Code .04(6)(f)
Cold time/temperature-controlled foods held above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //Official report · Item 6-1A ↗
Fuel lighters stored above prep cooler. // 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. (P) Corrective Actions: Fuel lighters relocated to an approved location. //
Code .07(6)(c)
Fuel lighters stored above prep cooler. // 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. (P) Corrective Actions: Fuel lighters relocated to an approved location. //Official report · Item 8-2B ↗
Ortho insect killer not approved for food service establishments in facility. // Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Pesticide removed from facility. //
Code .07(6)(e)
Ortho insect killer not approved for food service establishments in facility. // Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Pesticide removed from facility. //Official report · Item 8-2B ↗
Wet in use cloth towels not stored in sanitizer between uses. // 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: Towels relocated to sanitizer solution. //
Code .04(4)(m)
Wet in use cloth towels not stored in sanitizer between uses. // 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: Towels relocated to sanitizer solution. //Official report · Item 12C ↗
Items being stored in the vegetable prep sink - dishes, cleaning supplies. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items removed from sink. //
Code .04(4)(g)
Items being stored in the vegetable prep sink - dishes, cleaning supplies. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items removed from sink. //Official report · Item 12D ↗
Re-using cardboard boxes for lining surfaces and for storing other items. // Single-service and single-use articles may not be reused. (C)
Code .05(6)(r)
Re-using cardboard boxes for lining surfaces and for storing other items. // Single-service and single-use articles may not be reused. (C)Official report · Item 14C ↗
No hot water at all fixtures in the facility. // The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)
Code .06(1)(g),(h)
No hot water at all fixtures in the facility. // The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)Official report · Item 16A ↗
Mop sink with heavy build up. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Code .07(5)(a),(b)1,2,3
Mop sink with heavy build up. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.Official report · Item 17C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 15, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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