GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  American Philly and Wings II
Address:  1307 Watson BLVD
City:  WARNER ROBINS Time In:  11 :  10 AM Time Out:  12 :  35 PM
Inspection Date:    04/15/2024   CFSM:   Jason Whala
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-076-001897
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

89
Grade

B
Date

12/11/23
Prior Score

90
Grade

A
Date

07/03/23
CURRENT SCORE CURRENT GRADE
 
74
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Dewi Sutjipto Date:   04/15/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
American Philly and Wings II		 Permit #
FSP-076-001897		 Date
04/15/2024
Address
1307 WATSON BLVD 		City/State
WARNER ROBINS GA		 Zipcode
31093
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Just Cooked, Main Kitchen, Fryer, Fish/Seafood, Talapia 203.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken Wing 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Fillet 39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Rice, Cooked White Rice 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Shredded Lettuce 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Veggie Egg Roll 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Turkey, Sliced Turkey 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, White Fish 40.0 ° F Hot Holding, Main Kitchen, Fryer, Chicken, Chicken Wings 180.0 ° F
Hot Holding, Main Kitchen, Fryer, Chicken, Chicken Wings 194.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, Steak 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, American 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Provolone 40.0 ° F Hot Holding, Main Kitchen, Rice Cooker, Rice, Fried Rice 169.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw Shrimp 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Rice, White 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cut Leafy Greens, Cut Cabbage 40.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Observed improper reheating for time/temperature control for safety foods. Responsibility of Person in charge includes ensuring employees are properly reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Educate staff on proper reheat procedures and the use of calibrated thermometer.  New Violation. Correct By: 04/15/2024
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Observed no sanitization of food contact surfaces. Responsibility of the person in charge includes ensuring employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Must have sanitizer during operation.  New Violation. Correct By: 04/24/2024
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed no sanitizer in the facility to sanitize food contact surfaces. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: Chlorine minimum 50 ppm. Person in charge obtained sanitizer before leaving the facility.  New Violation.
5-1B Violation of Code: [511-6-1.04(5)(h)] Observed employee reheating diced chicken on the grill and proceed to placing it inside the steam well with a temperature of 140F. Employee notified me once it was reheated but it was only 152F and 160F, the second and third time. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Chicken was reheated to 170F for 15 seconds. Educate staff on proper reheat procedures and usage of thermometers.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed cooked containers chicken inside the walk in cooler not date marked. Refrigerated, ready-to-eat, 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the containers.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed unlabeled chemical bottles under the front counter. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Employee will label the containers.  New Violation. Correct By: 04/15/2024
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed several clean knives stored between the three compartment sink and vegetable sinks. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location and where they are not exposed to splash, dust, or other contamination. Wash, rinse and sanitize utensils and place on a clean surface  New Violation. Correct By: 04/15/2024
Remarks Follow-up inspection will be conducted in 1-3 business days.
Person in Charge (Signature)    Date: 04/15/2024
Inspector (Signature) Rondarian Lunsford Date: 04/15/2024