Wing City
Last inspected: Dec 30, 2025
61
Score
Wing City, located at 3846 St. Marys Ste 12 in Columbus, GA, underwent a moderate-risk inspection on December 30, 2025. This inspection identified three critical violations, including issues with food separation and protection, proper cold holding temperatures, and proper hot holding temperatures, along with one minor violation. The facility has a history of mostly low-risk inspections across its five recorded evaluations.
5
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Routine
3 critical violations. 1 minor violation. 4 corrected on site.
61
Apr 15, 2025
Routine
1 major violation. 1 corrected on site.
90
Oct 2, 2024
Routine
1 minor violation. 1 corrected on site.
95
Feb 19, 2024
Routine
No violations found.
100
Jan 11, 2024
Initial
No violations found.
100
Violations — Dec 30, 2025 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored above tea and hot sauce in walk-in cooler. Food shall be protected from cross contamination (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food;P and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Person in charge moved raw chicken to separate shelf.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety foods cold holding at temperatures above 41°F in cooler drawers. See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety foods hot holding at temperatures below 135°F. See Temperature Observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed storage containers stored wetstacked. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge had employee wash, rinse, sanitize, and properly stack storage containers.
511-6-1.05(10)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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