Atl Best Wings

Inspector notes: Squeeze bottles for condiments and seasonings in containers are missing name labels in main kitchen. CA: Foods put into working containers need name labels. COS: Labeled

Inspector notes: Observed utensils used for TCS foods stored in still water below 135F on prep line in main kitchen. Observed utensils for cooking wings stored in water below 135F on grill in main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table o...

Inspector notes: Observed shelves for storage in back of main kitchen with build up debris. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed large containers of rice cold holding above 41F inside walk in cooler in main kitchen. Observed several sauces that require refrigeration cold holding above 41F in glass reach-in cooler of front food service. CA: TCS foods cold holding shall be 41F or below. COS: Items discarded.

Inspector notes: Observed raw burger in prep bottom unit in main kitchen with the date labeled as May 13th, 2024. Observed lamb gyro in prep bottom 2 unit in main kitchen with the date labeled May 7th, 2024. CA: Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. COS: Foods discarded.

Inspector notes: Observed container of rice and tilapia inside walk in cooler of main kitchen without date labels. Observed shredded cheese and cut cabbage without date labels inside prep bottom 2 in main kitchen. CA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: Items discarded.