NEW ATLANTA BEST WING

3 findings recorded on Oct 28, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed TCS foods (chicken wings) held below 135°F in fryer baskets, under the heat lamp, and on the countertop. Observed rice hot holding below 135F.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed TCS foods (chicken wings) held below 135°F in fryer baskets, under the heat lamp, and on the countertop. Observed rice hot holding below 135F. See * on inspection report. CA: TCS foods must be hot-held at 135°F or above. The PIC stated that the wings are reheated upon customer order. Discussed with the PIC the option of using Time as a Public Health Control (TPHC) for the wings, provided a written procedure is established and the required time marking is properly documented. COS- All food reheated to 165 F or above. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

2. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed multiple wet wiping cloths stored on countertops in main kitchen. CA:Wiping Cloths, Air-Drying Locations.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.05(10)(b)

   Observed multiple wet wiping cloths stored on countertops in main kitchen. CA:Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution. New Violation.

   Official report · Item 12C ↗

   Correction status not recorded

3. Repeat violationItem 14B ↗

   Utensil, equipment and linen storage

   Observed dishes/ containers stacked wet. Ca: Equipment and Utensils, Air-Drying Required.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed dishes/ containers stacked wet. Ca: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. COS- PIC unstacked dishes/ pans. Corrected On-Site. Repeat Violation.

   Official report · Item 14B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.