ATL Wings
Permit ID: FD-87464
Permit Type: E & D
13732 W Bell Rd Suite 2 Surprise 85374
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
0
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed no soap at hand sink in men's bathroom. All sink for hand washing are to have soap for handwashing. Staff placed soap in men's bathroom.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.
Observed boxes of browned chicken with instructions to cook to 165*F on shelf above dairy products used to make dressings/dips. No cross contamination observed at time of site visit. Raw meat products must be stored beneath ready to eat foods such as milk.
Correct Prior To Next Routine Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
Observed staff not using charts documenting the time as control used for blanched fries and chicken wings. Documentation must be available upon request and provide the times chicken or French fries are cooked, held for 4 hours, and the time product is discarded. Product containers must also have time to be discarded on container. Staff requested copy of form from manager.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Observed staff cooling chicken from fryer in 10 inch pans on bottom shelf of prep table. As per staff, product is left to cool and then placed in walk in cooler to complete cooling. Chicken had been removed form fryer approximately 1 hour before inspection and had a temperature of 90 - 110*F. More chicken was being prepare and added to the same container. Chicken was placed into 2 pans and placed in walk in cooler uncovered to cool. Advised staff that food items must be cooled from 135*F to 70*F within 2 hours and then from 70*F to 41*F within an additional 4 hours. Charts emailed to operator to assist with cooling verification.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 3 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with . Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed the need to have a Certified Food Manager on site during business hours.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
