ATL Wings

Inspector's notes

Observed items including chicken wings, chicken strips and boneless wings with no discard time documented on containers. Operator provided discard times.

Inspector's notes

Observed walk in cooler with an ambient temperature of 46*F. Upon further review the fans and condenser was frosted over not allowing unit to cool. Walk in cooler is attached to walk in freezer, door was opened and walk in cooler was dropped to 41*F. Unit must be repaired within 24 hours. Corrective Action: Correct within 24 hours. Reinspection to be at 2:30 pm on 10/15/2025 to verify walk in cooler has been repaired. 3-501.15 (A) - Priority Foundation: 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. Addl Notes: Observed blanched fries in walk in cooler in deep containers at 50-55*F. As per the person in charge the items were still being cooled, after initial step at approximately 11:00am. Fries were placed on shallow pans and rapidly cooled in walk in freezer to 41*F. Took second temperature check within 1 hours and observed fries to be at 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth bucket near service counter with 0 ppm sanitizer. Sanitizer to be between 150 - 400 ppm quat based sanitizer.

Inspector's notes

Observed bulk containers of sugar and salt sticky to touch.

Inspector's notes

Observed breaded chicken strips and nuggets next to grill an 67*F ,and 80*F. When using time as control items must be time stamped of when to be discarded. As per staff, the items were placed in the fryer at approximately 11:00am and were to be discarded at 3:00pm.

Inspector's notes

Observed wiping cloths at serving area with a concentration less than 150 ppm Quat based. Sanitizer is to be between 150 - 400 ppm. Sanitizer was remade at 200 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean wire rack and wall above serving window (old sauces and grease). Surfaces are to be cleaned at regular intervals to prevent build up of fold food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site during inspection.

Inspector's notes

Observed employee drinks along food prep line. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries in walk in cooler at 60*F. Observed cut leafy greens in walk in cooler at 46*F Cold hold of food to be 41*F or lower. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: During Reinspection observed blanched fries in walk in cooler at 70 - 80*F in large plastic totes during re-inspection of kitchen om 8/9/2024. Cold hold to be 41*F or lower - Items were discarded by operator. Observed breaded chicken in walk in cooler at 45*F during re-inspection visit.

Inspector's notes

Observed no Certified Food Protection Manager on site during inspection.

Inspector's notes

Observed employee drinks along food prep line. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries in walk in cooler at 60*F. Observed cut leafy greens in walk in cooler at 46*F Cold hold of food to be 41*F or lower. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: During Reinspection observed blanched fries in walk in cooler at 70 - 80*F in large plastic totes during re-inspection of kitchen om 8/9/2024. Cold hold to be 41*F or lower - Items were discarded by operator. Observed breaded chicken in walk in cooler at 45*F during re-inspection visit.

Inspector's notes

Observed walk in cooler was unable to hold food at 41*F, at time of site visit ambient temperature of walk in cooler was observed to be at 47*F. Temperature control for safety foods, raw chicken (39*F), breaded chicken (43*F), butter bases sauces, and cheeses (43*F) were moved to secondary walk in cooler. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: During reinspection on 8/9/2024 observed that the walk in cooler was maintaining an ambient temperature of 45- 50*F. Cold hold units must be at a temperature to maintain food at 41*F or lower. Manager provided copy of receipt for repair on 8/2/2024. Ice build up was observed at condenser and fans, manager will defrost unit. Reinspect to be complete on or before 8/16/2024 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed walk in cooler was unable to hold food at 41*F, at time of site visit ambient temperature of walk in cooler was observed to be at 47*F. Temperature control for safety foods, raw chicken (39*F), breaded chicken (43*F), butter bases sauces, and cheeses (43*F) were moved to secondary walk in cooler. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no Certified Food Protection Manager on site during inspection.

Inspector's notes

Observed employee drinks along food prep line. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blanched fries in walk in cooler at 60*F. Observed cut leafy greens in walk in cooler at 46*F Cold hold of food to be 41*F or lower. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Items were embargoed and discarded. Corrective Action: Corrected at time of inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drinks on prep table across from fryers, employee drinks must be stored in an approved break area. Drinks moved to break area. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. Observed that there is no cold water at mixing faucet at hand sink for kitchen staff by fryers. Hand sinks must have mixing faucets that provide both hot and cold water. Reinspection to be completed on or before Friday, September 1, 2023. Correct By: Correct Prior To Reinspection

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 at 78*F in metal containers across from grill line. As per the person on charge the wings were prepared at 11:00 am. At 3:30 pm wings were still available to reheat. If using time as control, food may only be held for a maximum of 4 hours. Chicken was embargoed and discarded. Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 in metal containers in kitchen using time as control not marked with discard time. As per the person in charge chicken wings were at 85*F, the chicken was prepared and 12:00 pm. Chicken may be used until 4:00pm and then discarded. It using time as control, food may be only held for 4 hours. Containers must be marked with discard time as well as documented on chart when cooked. Previous batch of chicken was discarded. Reinspection to check on pull times to be on or before Friday September 1, 2023 Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed no sanitizer solution on wiping clothes in red bucket by hand sink. Sanitizer for wiping clothes to be between 50-100 ppm if chlorine based, or 150 - 400 ppm if quaternary ammonia based. Sanitizer solution was remade at time of inspections. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Observed missing coving along wall by walk in cooler and food preparation sink. Coving to be replaced. Observed large cardboard box next to fryers coated in oil. Cardboard is an absorbent material and must not be used to sore or hold equipment. Correct By: Correct Prior To Next Routine Inspection