AMERICAN WINGS AND HIBACHI receives B in DeKalb County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed: Raw chicken(45F), pooled egg (44F) stored in the reach in cooler and cooked rice(58F) sitting on the countertop. not maintaining a TCS food temp of 41F or below. COS: Cooked rice was discarded by PIC, Raw chicken and pooled egg was moved to walk in cooler to chill to Raw chicken (40F) and pooled egg(39) Ambient 50F.

   Inspector’s full note +

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

   Observed: Raw chicken(45F), pooled egg (44F) stored in the reach in cooler and cooked rice(58F) sitting on the countertop. not maintaining a TCS food temp of 41F or below. COS: Cooked rice was discarded by PIC, Raw chicken and pooled egg was moved to walk in cooler to chill to Raw chicken (40F) and pooled egg(39) Ambient 50F. C/A: 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 Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
2. 02

   Hot holding temperatures

   Item 6-1B ↗

   Observed two fryer bins holding fried chicken (109F) not maintaining a TCS food temp of 135F or above. COS: All wings were discarded and PIC was advised to use TPHC.

   Inspector’s full note +

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

   Observed two fryer bins holding fried chicken (109F) not maintaining a TCS food temp of 135F or above. COS: All wings were discarded and PIC was advised to use TPHC. Form was given to PIC C/A: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 Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. Observed 5 pans of cooked shrimp stored in the prep top cooler without proper date marking.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. Observed 5 pans of cooked shrimp stored in the prep top cooler without proper date marking. COS- Cooked pasta noodles were labeled with date prepared. Advised to use DPH flyer on the wall. C/A: 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 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 Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed Multiple food items ( carrots, cabbage. sauce. frozen chicken tenders) stored directly on the floor in the walk in cooler nd walk in freezer. Advised PIC to have food items placed at least 6 inches from the floor.

   Inspector’s full note +

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

   Observed Multiple food items ( carrots, cabbage. sauce. frozen chicken tenders) stored directly on the floor in the walk in cooler nd walk in freezer. Advised PIC to have food items placed at least 6 inches from the floor. C/A: 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. New Violation.

   Official report · Item 12A ↗
   New violation
5. 05

   Utensil storage

   Item 14A ↗

   Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils.

   Inspector’s full note +

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

   Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 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); Repeat Violation.

   Official report · Item 14A ↗
   Repeat violation
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed the single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F).

   Inspector’s full note +

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

   Observed the single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F). CA:511-6-1.05(6)(a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. ADVISED TO HAVE REPAIRED. NO TCS FOOD ITEMS SHALL BE STORED IN WALK IN COOLER UNTIL SERVICED. New Violation.

   Official report · Item 15A ↗
   New violation
7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed the vent hood unclean with debris build up near the grease pan. Vent hood has greasing dripping onto the floor.

   Inspector’s full note +

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

   Observed the vent hood unclean with debris build up near the grease pan. Vent hood has greasing dripping onto the floor. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.

   Official report · Item 15C ↗
   New violation

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