GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Best Pizza & Wings
Address:  2818 Camp Creek PKWY
City:  Atlanta Time In:  02 :  05 PM Time Out:  04 :  25 PM
Inspection Date:    11/05/2024   CFSM:   Hosenera Mir 6/14/2027
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-002804
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

04/29/24
Prior Score

74
Grade

C
Date

04/16/24
CURRENT SCORE CURRENT GRADE
 
64
  
U
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)   Hoseara S. Mir Date:   11/05/2024
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
Best Pizza & Wings		 Permit #
FSP-060-002804		 Date
11/05/2024
Address
2818 CAMP CREEK PKWY 		City/State
ATLANTA GA		 Zipcode
30337
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, beef balls 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Salad, lettuce 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, shredded 46.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, sliced 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Deli Meat, Sliced turkey 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Soup, red sauce 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cheese, shredded 41.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, 12.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw wings 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, sliced green pepper 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed sauces in bulk containers stored under shelf uncovered. Food items shall be stored covered to protect from overhead contamination. PIC covered containers.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed mildew like/biological growth build up on cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up. PIC instructed to clean or replace the cutting board.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Deli beef balls in prep top cooler at 46F, Lettuce at 43F, Shredded cheese at 46F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)
(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Foods were discarded. PIC will ensure cold holding food is on 41F or below.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed no dating marking on all ready to eat food items stored in walk in cooler, reach in cooler and in prep top cooler at the time of inspection. CA: all food items kept longer than 24 hours must have either a prep date or discard date attached. PIC labeled food products.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed bulk sauce containers (open) stored under shelf not properly labeled. CA: all items removed from its original container shall be labeled with common English name. PIC advised to label containers.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wiping cloths sitting on prep table. CA: wiping cloths must be stored in sanitizing solution in between uses.

COS: PIC moved cloths to sanitizing solution.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed knives and pizza cutter stored on prep top cutting board (picture attached). CA: during pauses of food preparation, utensils shall be stored properly. PIC advised the proper way of storing utensils when not in use.  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed heavy debris buildup up inside and around equipment. Ca: all nonfood contact surfaces shall be free of debris accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C)
(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Recommended PIC to do a deep cleaning of the facility. I will follow up in 30 days.  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed heavy debris buildup up inside and around equipment. Ca: all nonfood contact surfaces shall be free of debris accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C)
(d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Recommended PIC to do a deep cleaning of the facility. I will follow up in 30 days.  Repeat Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed holes on wall and ceiling and cracked tiles in main kitchen and throughout facility. CA: physical facility must be maintained in good repair. PIC instructed to seal holes and cracks and keep clean.  Repeat Violation.
17D Violation of Code: [511-6-1.07(3)(f)] Observed inadequate light in walk-in cooler. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C)
(f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Instructed PIC to install or change light bulb with a brighter one.  New Violation.
Person in Charge (Signature)    Date: 11/05/2024
Inspector (Signature) Queenette Ohaya Date: 11/05/2024
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
Best Pizza & Wings		 Permit #
FSP-060-002804		 Date
11/05/2024
Address
2818 CAMP CREEK PKWY 		City/State
ATLANTA GA		 Zipcode
30337
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17D Violation of Code: [511-6-1.05(2)(n)] Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean.  Repeat Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed visible light at bottom of screen door, while door was opened. Observed also a high gap beneath the main outside door. 511-6-1.07(2)(m) - Outer Openings Protected (C)
(m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.  Repeat Violation.
Remarks sanitizer bucket quat 200 PPM
Person in Charge (Signature)    Date: 11/05/2024
Inspector (Signature) Queenette Ohaya Date: 11/05/2024
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