TOUCHDOWN WINGS

Georgia Food Code .07(3)(b)No

.07(3)(b)No paper towels observed in either men's or women's restrooms. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in Charge (PIC) placed paper towels in the restroom.

Priority Foundation

Georgia Food Code .06(2)(o)Observed

.06(2)(o)Observed hand washing sink being blocked by kitchen equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Could not correct on site. Correct by 10/23/2026.

Priority Foundation

Georgia Food Code .03(6)Bleach

.03(6)Bleach at facility for vomit/diarrhea kit not approved for clean-up kit. No EPA number on bottle. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Could not correct site. Correct by 10/23/2026.

Priority Foundation

Georgia Food Code .05(7)(a)1Observed

.05(7)(a)1Observed build-up on ice machine scooper, peach and lemonade drink dispenser nozzles by the drive thru window, and on the nozzles of both soda machines in the facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on site. Correct by 10/23/2026.

Priority Foundation

Georgia Food Code .04(6)(f)Observed

.04(6)(f)Observed cooked shrimp, cooked chicken, cooked steak pieces, tilapia, whiting, and pooled eggs being held above 41F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC placed items in walk-in cooler to cool.

Priority

Georgia Food Code .04(6)(f)Observed

.04(6)(f)Observed two baskets of fries and one bowl of fries being held below 135F. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC had employee re-fry the fries to reach 165F, bowl of fries was discarded.

Priority

Georgia Food Code .05(1)(a)Observed

.05(1)(a)Observed aluminum foil being used to line shelves. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Not corrected on site. Correct by 10/23/2026.

Priority

Georgia Food Code .07(5)(k)Observed

.07(5)(k)Observed multiple ants by the mop sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Could not correct on site. Correct by 10/23/2026.

Priority Foundation

Georgia Food Code .05(10)(g)(1)

.05(10)(g)(1)&(3)Observed six sleeves of cups being stored on serving counter. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: PIC had employee place plastic sleeves back on the cups.

Core

Georgia Food Code .07(4)(b)Observed

.07(4)(b)Observed employee drink being stored above food in the walk in cooler, another employee drink was being stored above the prep counter. Also observed employee items being stored above food in prep cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to appropriate place.

Core

Georgia Food Code .05(6)(a)Observed

.05(6)(a)Observed prep cooler maintaining temperature above 41F. (see temp log) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on site. Correct by 10/23/2026.

Core

Georgia Food Code .05(7)(a)2,3Observed

.05(7)(a)2,3Observed multiple plastic containers being stored as clean with sticker residue still present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on site. Correct by 10/23/2026.

Core

Georgia Food Code .04(7)(d)No

.04(7)(d)No allergen disclosure present at facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: Could not correct on site.

Core

Georgia Food Code .04(4)(d)Observed

.04(4)(d)Observed multiple working container of sauce with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Could not correct on site.

Core