Ainsworth Atlanta LLC d/b/a Wicked Wolf

4 findings recorded on Aug 6, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple food items ( Raw chicken breast 57F/ tenders 50F and 58F/ shrimp 53F/hotdogs 58F) in RIC of the main kitchen with temps higher than 41`F. Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed multiple food items ( Raw chicken breast 57F/ tenders 50F and 58F/ shrimp 53F/hotdogs 58F) in RIC of the main kitchen with temps higher than 41`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 CA- Cook disposed of items Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 15A ↗

   Equipment design and condition

   Observed the RIC of the main kitchen found below the 2nd prep top cooler with gaskets that are in need of replacing. The gaskets are ripped and falling off the doors.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

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

   Observed the RIC of the main kitchen found below the 2nd prep top cooler with gaskets that are in need of replacing. The gaskets are ripped and falling off the doors. CA: pic was advised to have the gaskets replaced to prevent the food in the unit from failing to be held at 41 or below. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (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. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation. Correct By: 08/10/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Aug 10, 2026

3. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed the light fixture covering in the main kitchen separated from the light its supposed to cover. CA: PIC was advised to have the covering fixed New Violation.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

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

   Observed the light fixture covering in the main kitchen separated from the light its supposed to cover. CA: PIC was advised to have the covering fixed New Violation.

   Official report · Item 17C ↗

   Correction status not recorded

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