Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed potato slicer with old organic matter at cutting surface. Food contact surfaces are to be washed, rinsed and sanitized at regular intervals to prevent build up of any food or debris. Advised person in charge that the potato slicer/cutter is to be cleaned after use.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 chicken wings in walk in cooler at 68 - 87*F. As per staff, the wings were cooked approximately 3 hours prior to the inspection. Temperature control for safety foods are to be cooled from 135*F to 70*F within two hours, and then cooled from 70*F to 41*F within an additional 4 hours. Due to limited freezer capacity items were embargoes and discarded. Emailed cooling charts in English and Spanish to assist in verifying cooling practices.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 chicken wings in walk in cooler ay 68*F-87*F being cooled in covered 6 inch containers that were nested on top of each other in walk in cooler. When cooling items to be left uncovered and no more than 2-4 inches in depth.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed large puddle of water in walk in cooler from ice melt. Water can splash onto other ingredients and contaminate food items and containers.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection Observed spray nozzle attached to hose at mop sink with vacuum breaker. Spray nozzle may only be attached when being used. Advised staff to remove spray nozzle from hose when not in use. Staff removed spray nozzle.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 3 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. 2-102.12.(A) Certified Food Protection Manager. During site visit no staff on site with a Certified Food Protection Manager certificate. As of February 2022, all establishments must have a Certified Food Protection Manager on site during normal hours of operation. Core Violation, Correct Prior to Next Inspection. Discussed with manager concerning walk in cooler and freezer. Store is in process of getting unit repaired, and unit is holding at an ambient temperature of 39*F. As per the person in charge, walk in cooler has been freezing. Reinspection to be completed on Friday Nov 18, 2022. Provided 6 hr. cooling charts for establishment Provided guidance document for bodily fluid clean up. Provided listing of approved companies for the Certified Food Manager class.


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.
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