GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
I LUV WINGS
Address:
830 MCDONOUGH BLVD
City:
Atlanta
Time In:
12
:
45
PM
Time Out:
01
:
15
PM
Inspection Date:
03/10/2017
CFSM:
Song Yun 7/2017
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-060-004318
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
99
Grade
A
Date
07/26/16
Prior Score
Grade
Date
CURRENT SCORE
CURRENT GRADE
59
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Song Yun
Date:
Inspector (Signature)
Follow-up:
YESNO
Follow-up Date: 03/24/2017
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 I LUV WINGS
Permit # FSP-060-004318
Date 03/10/2017
Address
830 MCDONOUGH BLVD
City/State ATLANTA GA
Zipcode 30315
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Just Cooked, Main Kitchen, Fryer, Chicken, Just Cooked Chicken
189.0 ° F
Cold Holding, Main Kitchen, Out, Tomatoes, Sliced Tomatoes
58.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, Ambient Air
38.0 ° F
Hot Holding, Main Kitchen, Out, Rice, Cooked Rice
67.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Fish
31.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Shrimp
23.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Beef, Beef Patties
38.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A
Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed too many food borne illnesses risk factors out. New Violation.
4-1A
Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed raw eggs stacked on top of tomatoes. Observed peas carrots stored w/chicken on the bottom of RIC. All foods must be properly stored and separated. Advised PIC to store properly. New Violation.
4-2B
Violation of Code: [511-6-1.05(6)(n)]
Observed no sanitizing solution in red buckets or sink (just water and wiping cloths). New Violation.
4-2B
Violation of Code: [511-6-1.05(7)(b)]
Observed build up on drink machine. All food contact surfaces must be properly cleaned and sanitized. New Violation.
6-1A
Violation of Code: [511-6-1.04(6)(f)]
Observed sliced tomatoes out at 58 degrees F. All food items must be properly held at the correct holding temps. Advised PIC to discard items. New Violation.
6-1B
Violation of Code: [511-6-1.04(6)(f)]
Observed cooked rice out at 67 degrees F. All food items must be properly held at the correct holding temps. Advised PIC to discard items. New Violation.
6-2
Violation of Code: [511-6-1.04(6)(g)]
Observed no proper date marking on food products in RIC(s). Food products must be date marked. Advised PIC to date mark all items. New Violation.
11D
Violation of Code: [511-6-1.05(3)(g)]
Observed no thermometers in RIC(s). All equipment must have gauges to determine temps. Advised PIC to replace. New Violation.
12B
Violation of Code: [511-6-1.03(5)(i)]
Observed no hair restraints on both male cooks. All employees must wear hair restraints while prepping food. Advised PIC to inform employees to wear restraints. COS Corrected On-Site. New Violation.
15A
Violation of Code: [511-6-1.05(2)(a)]
Observed food stored in non-food grade containers. All food products must be stored in commercial grade containers. Advised PIC to replace. New Violation.
17A
Violation of Code: [511-6-1.07(5)(i)]
Observed non-closing self closing door. New Violation.
17A
Violation of Code: [511-6-1.07(4)(a)]
Observed bathroom not accessible due to mop bucket. All bathroom facilities must be cleaned and properly maintained. New Violation.
17D
Violation of Code: [511-6-1.07(2)(i)]
Observed no lighting under ventilation hood, lighting covered by pans. All ventilation and lighting must be properly installed. New Violation.
18
Violation of Code: [511-6-1.07(2)(m)]
Observed dropping by RIC. New Violation.
18
Violation of Code: [511-6-1.07(5)(k)]
Observed back door opened at time of inspection. Observed failure to secure outer openings/opening at bottom of rear door in kitchen New Violation.
18
Violation of Code: [511-6-1.07(5)(k)]
Observed evidence of self-spraying for rodents. Advised PIC to contact pest control. New Violation.