ATL WINGS AND THINGS

3 findings recorded on Jul 31, 2026.

1. Inspector observationItem 11C ↗

   Thawing methods

   Observed tilapia thawing in a bowl with still water on a prep table. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge was educated on proper thawing procedures. The bowl of tilapia was allowed to continue thawing under running water.

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed tilapia thawing in a bowl with still water on a prep table. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge was educated on proper thawing procedures. The bowl of tilapia was allowed to continue thawing under running water.

   Official report · Item 11C ↗

   Correction status not recorded

2. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed yoga mats being used as lining on shelves used for dry food storage underneath prep tables. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Yoga mats were removed from shelves.

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed yoga mats being used as lining on shelves used for dry food storage underneath prep tables. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Yoga mats were removed from shelves.

   Official report · Item 15A ↗

   Correction status not recorded

3. Inspector observationItem 18 ↗

   Pest control

   Observed an electric fly swatter on a prep table in the kitchen. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: The fly swatter was moved to the bottom shelf of a chemical storage cart.

   Inspector’s full note

   Inspection item: Inspection item 18

   Code .07(2)(k)

   Observed an electric fly swatter on a prep table in the kitchen. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C) Corrective Actions: The fly swatter was moved to the bottom shelf of a chemical storage cart.

   Official report · Item 18 ↗

   Correction status not recorded

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