Strikeout Wingz ATL 2

Violations (6)

• 13A

  Posted: Permit/Inspection/Choking Poster/Handwashing

  Violation of Code: [511-6-1.02(1)(f)(1)] Observed expired permit posted in establishment. Corrective action - PIC advised to contact finance manager to resolve permit fees and obtain valid permit for display. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers New Violation. Correct By: 09/20/2026

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed scoop stored in container of raw ground beef in reach-in cooler with the handle touching the food. Observed scoop stored in bulk flour container with the handle touching the food. Corrected on site - scoops removed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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 or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

• 15B

  Warewashing facilities: installed, maintained, used; test strips

  Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed no chlorine test strips available in the facility for testing concentration of sanitizer used at 3-compartment sink. Corrective action - PIC advised to obtain chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. New Violation. Correct By: 09/27/2026

• 15CRepeat

  Nonfood-contact surfaces clean

  Violation of Code: [511-6-1.05(7)(d)] Observed build-up of grease on the exteriors of cooking equipment in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning on nonfood-contact surfaces. 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. Repeat Violation. Correct By: 09/20/2026

• 16A

  Hot and cold water available; adequate pressure

  Violation of Code: [511-6-1.06(1)(g),(h)] Observed water at low pressure at hand washing sinks. Observed no cold water available at hand washing sinks. Corrective action - PIC advised to ensure hot and cold water is available at adequate pressure at required fixtures. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf New Violation. Correct By: 09/27/2026

• 17CRepeat

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Observed soil accumulation on floors in warewashing area. Observed food splatter on walls in warewashing area. Observed dust accumulation on ceiling vents over prep area in main kitchen. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings in the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Repeat Violation. Correct By: 09/20/2026