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TOUCHDOWN WINGS receives U in DeKalb County health inspection

Inspected

1565 CHURCH ST DECATUR, GA 30033

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TOUCHDOWN WINGS received a U, scoring 49 out of 100, in a DeKalb County food-service inspection on Oct 23, 2026. The official report lists 13 findings. [1]

Inspection score

49/100Grade UOfficial inspection

Inspection summary

The inspector observed an employee handle raw beef from the prep top cooler, place it on the grill, remove his gloves and begin putting a new pair of gloves on. The note records an on-site correction: “Employee washed his hands before putting new gloves on.” [2]

The inspector also observed an employee touch cheese slices and place it on top of philly cheesesteak meat to melt on the grill. [3]

The report states: “1.” [4]

The report marks seven findings as corrected on site. Four findings are marked as repeat violations. [5]

What inspectors found

Read the official report

Showing 13 of 13 findings

  1. Handwashing

    Item 2-1B
    Observed an employee handle raw beef from the prep top cooler, place it on the grill, remove his gloves and begin putting a new pair of gloves on. COS: Employee washed his hands before putting new gloves on.
    Inspector’s full note

    Code 511-6-1.03(5)(c)

    Observed an employee handle raw beef from the prep top cooler, place it on the grill, remove his gloves and begin putting a new pair of gloves on. COS: Employee washed his hands before putting new gloves on. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P CORRECT BY: Educating employees on when to wash hands and proper glove practices. Corrected On-Site. New Violation.
    Official report · Item 2-1B ↗
    Corrected on siteNew violation

  2. Bare-hand contact with food

    Item 2-1C
    Observed employee touch cheese slices and place it on top of philly cheesesteak meat to melt on the grill. CA: Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).
    Inspector’s full note

    Code 511-6-1.04(4)(a)1,2,3,4(i)

    Observed employee touch cheese slices and place it on top of philly cheesesteak meat to melt on the grill. CA: Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, 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 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P New Violation.
    Official report · Item 2-1C ↗
    New violation

  3. Handwashing

    Item 2-2D
    1. Observed food dumped in the handwashing sink near the front of house, see photo attached.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    1. Observed food dumped in the handwashing sink near the front of house, see photo attached. 2. Employee indicated during discussion that they use the handwashing sink to fill sanitizer buckets. Discussed with employee that hand washing sinks may only be used for hand washing. CA: A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employees cleaned and sanitized the hand sink. CORRECT BY: Educating employees that hand washing sinks may not be used for any purpose other than handwashing. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Food separation and protection

    Item 4-1A
    Observed an employee touch his mouth with a gloved hand before returning to cook on the grill. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
    Inspector’s full note

    Code 511-6-1.04(4)(n)1

    Observed an employee touch his mouth with a gloved hand before returning to cook on the grill. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P COS: Employee removed gloves, washed his hands, and put new gloves on. Corrected On-Site. Repeat Violation.
    Official report · Item 4-1A ↗
    Corrected on siteRepeat violation

  5. Food-contact surface sanitation

    Item 4-2B
    Observed dishes stored as clean unclean to sight and touch, including: ladles, sauce container lids, dry storage scoops (flour, seasoning, sugar), chicken scoop, metal pan lids, etc. See photos attached.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed dishes stored as clean unclean to sight and touch, including: ladles, sauce container lids, dry storage scoops (flour, seasoning, sugar), chicken scoop, metal pan lids, etc. See photos attached. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC instructed employees to start washing and sanitizing equipment and utensils. CORRECT BY: Cleaning and sanitizing all dishes and equipment listed, and any other equipment that is unclean. Evidence of correction must be sent to inspector no later than 10/25/2026. Advise to remove all equipment not in use from the premises, or place into storage where it is obviously not in use. Corrected On-Site. New Violation. Correct By: 10/25/2026
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

    Correct by

  6. Cold holding

    Item 6-1A
    Observed raw chicken in the meat prep-top cooler and coleslaw in the FOH cooler being held above 41F past 4 hours. See * in temperature log.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed raw chicken in the meat prep-top cooler and coleslaw in the FOH cooler being held above 41F past 4 hours. See * in temperature log. CA: 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. COS: PIC voluntarily discarded items. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  7. Toxic substance storage and use

    Item 8-2B
    Observed the only sanitizer bucket with a concentration above manufacturers recommendation. Chlorine concentration was above 200ppm.
    Inspector’s full note

    Code 511-6-1.07(6)(g)

    Observed the only sanitizer bucket with a concentration above manufacturers recommendation. Chlorine concentration was above 200ppm. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P COS: Employee discarded and made new sanitizer buckets at the correct concentration (50-100ppm). CORRECT BY: Training employees on the correct sanitization concentration, and how to use the test strips to determine the correct concentration. Advise to fill sanitizing compartment of the 3-compartment sink with sanitizer at the correct concentration and fill buckets from there. Corrected On-Site. Repeat Violation.
    Official report · Item 8-2B ↗
    Corrected on siteRepeat violation

  8. Wiping cloth use and storage

    Item 12C
    Observed in-use damp wiping cloths stored outside of sanitizer solution. COS: PIC removed damp sanitizer cloths and placed them in the to-be-washed pile.
    Inspector’s full note

    Code 511-6-1.04(4)(m)

    Observed in-use damp wiping cloths stored outside of sanitizer solution. COS: PIC removed damp sanitizer cloths and placed them in the to-be-washed pile. CA: 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.
    Official report · Item 12C ↗
    Corrected on siteNew violation

  9. Single-use article storage and use

    Item 14C
    Observed single-use plastic containers washed and sanitized for re-use. See attached photo.
    Inspector’s full note

    Code 511-6-1.05(6)(r)

    Observed single-use plastic containers washed and sanitized for re-use. See attached photo. CA: Single-service and single-use articles may not be reused. New Violation.
    Official report · Item 14C ↗
    New violation

  10. Equipment cleanliness

    Item 15C
    Observed fry baskets with an accumulation of grease and food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed fry baskets with an accumulation of grease and food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CORRECT BY: Degreasing, washing and sanitizing fryer baskets. Repeat Violation.
    Official report · Item 15C ↗
    Repeat violation

  11. Equipment cleanliness

    Item 15C
    Observed an accumulation of grease and food debris throughout the establishment. Observed drain board above the 3-compartment sink unable to properly drain and with an accumulation of unclean water and food residue- see photo attached.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed an accumulation of grease and food debris throughout the establishment. Observed drain board above the 3-compartment sink unable to properly drain and with an accumulation of unclean water and food residue- see photo attached. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CORRECT BY: Deep cleaning the kitchen and equipment. New Violation.
    Official report · Item 15C ↗
    New violation

  12. Facility maintenance and cleanliness

    Item 17C
    Observed accumulation of grease and foo debris throughout the floors, walls, and ceilings of the establishment. CA: Good Repair.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed accumulation of grease and foo debris throughout the floors, walls, and ceilings of the establishment. CA: Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CORRECT BY: Deep cleaning the establishment. Repeat Violation.
    Official report · Item 17C ↗
    Repeat violation

  13. Ventilation and lighting

    Item 17D
    Observed employee items such as cell phones, speakers, etc, placed on prep tables and shelves. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
    Inspector’s full note

    Code 511-6-1.07(5)(j)

    Observed employee items such as cell phones, speakers, etc, placed on prep tables and shelves. CA: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CORRECT BY: Providing shelves/containers for employee possessions. New Violation.
    Official report · Item 17D ↗
    New violation

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

Inspection history 1

Official history ↗
  1. This report
    49/100U
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Oct 23, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57558983
Facility ID
12994752
Record captured
Venue address source
Official listing ·

Scores 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 DeKalb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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