GEORGIA BOY & ETHEL'S FAMOUS WINGS INC
4064 SSE SEAWARD ST
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 10/4/2024
Inspection #: Visit ID: 8862426
- N/A:No Violations Were Observed
Inspection Date: 8/16/2024
Inspection #: Visit ID: 8710403
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage cup on counter next to mixing bowl for wings. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf over triple sink and shelf over reach in freezer, rusted and soiled with oil like residue. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes stored on top of beverage cooler not inverted. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef not in commercial packaging over French fries at reach in freezer. Operator stored properly. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: macaroni and cheese (120F - Cooling) at 12:20 since 12:00 - 112F at 12:38 Observed in tightly wrapped pan. At current rate of cooling product will not reach 70F within 2 hours. Operator vented container and placed in reach in freezer. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs at reach in cooler not date marked. Per operator, cooked on 8/13. Advised operator to date mark cooked ribs.
Inspection Date: 3/15/2024
Inspection #: Visit ID: 8532087
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Ladel stored Hanging on rusted dish drying rack.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dry storage shelves rusted with chipping paint.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler By register area.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp: chicken tenders (122F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised to use time control. Time control document sent to operator. Operator discarded product. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and diarrhea procedure sent to operator.
Inspection Date: 10/20/2023
Inspection #: Visit ID: 8331856
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine sanitizer Observed at 10ppm, corrected to 50ppm. Corrected On-Site
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked collards (130F - Reheating) at 11:20 since 11:00 - 126F 11:30 Observed in small crockpot. At current rate of reheating product will not reach 165F within 2 hours. Advised operator to reheat on range top or microwave before placing into crock pot.