Atl Wings

Inspector's notes

At time of inspection, a sewage backup was observed at the 3-compartment sink. Water level at the floor drain for the 3-compartment sink and grease trap consistently rises when the 3-compartment sink is in use, rendering it impossible to safely use to wash, rinse, and sanitizer food contact surfaces. 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. Management contacted a plumber during the inspection. Corrective Action: Correct at once.

Inspector's notes

Observed an employee wash hands with soap and warm water for 10 seconds and then dry hands using their shirt only instead of paper towels. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee re-washed hands properly upon instruction. Corrective Action: Corrected at time of inspection.

Inspector's notes

Neither hand washing sink in the kitchen had paper towels available. Paper towels or other single-use hand drying provisions must be available at all hand washing sinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Employee provided paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed profuse food residue buildup on food contact surfaces of a potato dicer stored as clean on a wall mount. All food-contact surfaces must be cleaned to sight and touch. PIC removed dicer and moved to 3-compartment sink for cleaning.

Inspector's notes

Observed blanched fries and cooked chicken with internal temperatures of 89-104 degrees Fahrenheit. Per person in charge (PIC), all items are kept on time as control and were removed from temperature control at 10:30am, 2 hours prior to the start of the inspection. No time stamps were observed during the inspection. Reviewed written policy. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sewage backup at floor drain closest to 3-compartment sink and grease trap. Water level rises rapidly when the 3-compartment sink is in use, rendering it impossible to use safely for washing, rinsing, and sanitizing food contact surfaces. Management contacted a plumber during the inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 8/24/26.

Inspector's notes

Observed significant damage to flooring near grease trap and 3-compartment sink. Please ensure floors, walls, and ceiling, especially in high-splash areas, are maintained in good condition to be smooth and easy to clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed PVC pipe meant to be attached downstream from the RPZ and into the floor drain beneath the 3-comp sink, to be detached and therefore not in good repair. PIC stated that the PVC glue came undone during routine maintenance for the grease trap. Discussed repair timeline with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two boxes of raw chicken (46-49'F) being stored in the two-door standing refrigerator in the area across from the 3-comp sink. Per PIC, they received the chicken and placed it in the refrigerator one day prior to inspection. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2-door standing refrigerator operating at 50'F via min/max thermometer at time of inspection. Also observed broken or degraded gasket on the right-side door. All TCS food held within the unit was willingly discarded at time of inspection (See Violation #22). 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. A reinspection will occur on or prior to 7/18/2025 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed PVC pipe meant to be attached downstream from the RPZ and into the floor drain beneath the 3-comp sink, to be detached and therefore not in good repair. PIC stated that the PVC glue came undone during routine maintenance for the grease trap. Discussed repair timeline with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.