ATL Wings

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Corrected at time of inspection. Several pieces of boneless chicken pulled from the fryer after full cook from raw, per employee, still at 78*F to 140*F internally. PIC returned the chicken to the fryer to cook to 165*F or higher internally throughout. PIC stated the chicken is dropped in the fryer for 12 minutes to full cook, then held in pans at the cook line under time control and dropped in the fryer to reheat when ordered.

Inspector's notes

Corrective Action: Corrected at time of inspection. First aid kits mounted on wall above the food prep table. Manager relocated the kits to proper placement.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/4/26. No food probe thermometer available at the time of inspection. Please obtain prior to reinspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Sugar and flour stored directly in black trash bags. PIC transferred items to clean, food-safe containers.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Accumulation of dried cheese inside nacho cheese dispenser, of grease and food debris on cook equipment and on walls and floor around fryer and dishwashing, on and under dry storage racks.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off nozzle attached to hose on mop sink faucet downstream of the atmospheric vacuum breaker.

Inspector's notes

Corrective Action: Correct prior to next routine inspection. Walls in cook line room painted black. Walls in food prep areas must be a light color so it can be seen if they are clean. 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Corrective Action: Correct prior to next routine inspection. Several floor tiles broken, some missing throughout prep and cook areas. The concrete floor is exposed on the cook line.

Inspector's notes

Observed that the drain grease trap was overflowing at time of inspection under the three-compartment sink. Person in charge (PIC) stated the plumber was being called. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a sprayer on the hose at the mop sink with pressure. Discussed with person in charge (PIC) that this causes an increased risk of backflow problems and contamination to the water supply. PIC removed the sprayer at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection. A pattern of non-compliance is observed for this violation, 1st consecutive.

Inspector's notes

Observed food debris build up on multiple surfaces. Also observed chicken under the fryers. There is a build-up of dried cheese on the inside of the nacho cheese dispenser. The in-floor drain near the fryer has gloves in it at time of inspection. This can cause drains to back-up. The oil build-up on walls, fryer, and floors needs regular routine cleaning. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ****A pattern of non-compliance is observed for this violation, 2nd consecutive.

Inspector's notes

Observed that the time stamps were not written on the time log for the chicken that was pulled out at 11am. Discussed with person in charge (PIC) that the time stamp log needs to be used each time chicken is used as time as a control for safety. There is a 4-hour limit on establishment's procedures. Chicken being held using time as a control, shall be used or discarded after 4-hours. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC used a marker to fill in the times and initials for the chicken at time of inspection. PIC will train employees on proper time as a control for safety steps and procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a sprayer on the hose at the mop sink with pressure. Discussed with person in charge (PIC) that this causes an increased risk of backflow problems and contamination to the water supply. PIC removed the sprayer at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris build up on multiple surfaces. There is a build-up of food debris and oil on the bottom shelf of food prep table, across from the fryers. The debris is on food containers for to-go orders across from the fryers. The is a build-up on the inside of the nacho cheese dispenser. The in-floor drains were filled with gloves, trash, and food at the beginning of the inspection. The oil build-up on walls, fryer, and floors needs regular routine cleaning. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dozens of flies in the kitchen near fryer and near the three-compartment sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Re-inspection scheduled 9/30/24 2nd consecutive violation.

Inspector's notes

There needs to be a person in charge (PIC) that can answer questions and understands the daily requirements for food safety during hours of operation. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM). A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a cup belonging to an employee on the food prep station. Discussed with employee that all employee drinks need to be in a designated area to prevent contamination. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Observed employee putting gloves on without washing hands first. Discussed washing hands between tasks and before donning gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed red sauce that had been poured into/down the handwashing sink near the fryer. Discussed with person in charge (PIC) that hand washing sinks are only to be used for washing hands and not for pouring out sauces, to prevent contamination while washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple jug/containers of wing sauce that were opened and being stored on a rack across from the three-compartment sink. The front label on each bottle of wing sauce states "Refrigerate after opening". Discussed with person in charge (PIC) that all sauces that state they need to be refrigerated, must be treated as temperature controlled for safety (TCS) food. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed dozens of flies in the kitchen near fryer and near the three-compartment sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Re-inspection scheduled 9/30/24 2nd consecutive violation.

Inspector's notes

Observed grease and food debris built up throughout the kitchen, food prep areas, and food storage areas. Also observed the inside of the nacho cheese dispenser with dried cheese encrusted. Discussed with person in charge (PIC) that all areas of the establishment need to be cleaned at a frequency that it is clean to sight and touch. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 9/30/24.

Repeat Violation PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed chicken wings being held on time as control with no time stamp, per staff wings were placed almost 4 hours prior. Discussed with PIC that time as control policy needs to followed to be use ( proper documentation, time stamping/logging). Chicken wings were discarded. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed blanched fries holding 80-100 F on cooling tray being stored in ambient temperature. Discussed with PIC that at 135 F or below cooling needs to be done under refrigeration. Fried were moved to walk in to cool properly. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed concentration of quat in sanitizer buckets with 0 ppm of sanitizer. Quat sanitizer for use in wiping food contact surfaces must be maintained between 150-400 ppm. Sanitizer bucket was remade at 200 ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed facility using quat sanitizer for three compartment sink with no test strips. Discussed with PIC that quat test strips are needed to check concentrations of quat sanitizer. Re-inspection by 11/16, PIC can provided proof of purchase through email. Correct By: Correct Prior To Reinspection