Express Wings & More received a B, scoring 83 out of 100, in a Fulton County food-service inspection on Jul 1, 2026. The official report lists three findings. [1]
The inspector observed food debris in handwashing sink. [2]
The inspector also observed chicken wings being held using Time as a Public Health Control (TPHC) without required documentation. [3]
A separate finding described cooked rice in RIC and yogurt sauce without date marking indicating the discard/ preparation date. [4]
The report marks two findings as corrected on site. [5]
Showing 3 of 3 findings
Observed food debris in handwashing sink. Advised PIC to have handwashing sink cleaned and sanitized and only use the sink for handwashing purposes.
Code 511-6-1.06(2)(o)
Observed food debris in handwashing sink. Advised PIC to have handwashing sink cleaned and sanitized and only use the sink for handwashing purposes. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf New Violation. Correct By: 07/11/2026Official report · Item 2-2D ↗
Correct by
Observed chicken wings being held using Time as a Public Health Control (TPHC) without required documentation. Advised PIC to immediately establish written procedures and time-marking protocols for the product.
Code 511-6-1.04(6)(i)
Observed chicken wings being held using Time as a Public Health Control (TPHC) without required documentation. Advised PIC to immediately establish written procedures and time-marking protocols for the product. PIC discarded wings. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf Corrected On-Site. New Violation.Official report · Item 6-1D ↗
Observed cooked rice in RIC and yogurt sauce without date marking indicating the discard/ preparation date. PIC created date marking labels for respective foods.
Code 511-6-1.04(6)(g)
Observed cooked rice in RIC and yogurt sauce without date marking indicating the discard/ preparation date. PIC created date marking labels for respective foods. 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 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 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 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 1, 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 Fulton County. History includes only this authority’s exact facility ID.
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