Ainsworth Atlanta LLC d/b/a Wicked Wolf

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC of the main kitchen found below the 2nd prep top cooler with gaskets that are in need of replacing. The gaskets are ripped and falling off the doors. CA: pic was advised to have the gaskets replaced to prevent the food in the unit from failing to be held at 41 or below. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the light fixture covering in the main kitchen separated from the light its supposed to cover. CA: PIC was advised to have the covering fixed

Insects, rodents, and animals not present — Inspector Note: Observed excessive fruit flies and large flies in kitchen over the onions (yellow and red). k) Controlling Pests. 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; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. CA-MOD will call for pest control

Proper cold holding temperatures — Inspector Note: Observed multiple food items ( Raw chicken breast 57F/ tenders 50F and 58F/ shrimp 53F/hotdogs 58F) in RIC of the main kitchen with temps higher than 41`F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P CA- Cook disposed of items

Food properly labeled; original container — Inspector Note: Observed several squeeze bottles in the main kitchen with damaged labeling stickers that were illegible of the common name of contents it contains. COS: PIC had line cooks place labels of all containers missing common name labels. Food Storage Containers, Identified with Common Name of Food. 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.

Insects, rodents, and animals not present — Inspector Note: Observed excessive fruit flies and large flies in kitchen and at bar area. k) Controlling Pests. 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; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. CA-MOD will call for pest control

Management knowledge, responsibilities, reporting — Inspector Note: Failure to produce the employee health agreement documentation. CA: 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Food in good condition, safe, and unadulterated — Inspector Note: Observed three dented cans in the main kitchen. COS: Advised PIC to monitor cans upon receiving, PIC also discarded the dented cans. Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food stored covered — Inspector Note: Observed damaged packaging of sausage patties that left the food exposed to all elements inside the upstairs walk in cooler. CA: PIC was advised to repackage the food to be covered and protected

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machines on the 2nd floor with pink slime inside the machines white deflector plate. All food contact surfaces shall be cleaned to sight and touch. CA: PIC was instructed to have the ice burnt and the machine cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple sanitizer buckets that did not have any sanitizing solution in the bucket. COS: PIC managed to get the solution added to the buckets and in the proper levels

Toxic substances properly identified, stored, used — Inspector Note: Observed a spray bottle in the bar area resting on the trash can that failed to have any labeling on the bottle to identify what the solution maybe. CA: PIC was advised to place labels on the chemical spray bottles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the wrong inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed PIC inability to provide test strips for quat and chlorine solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed can opener in the main kitchen with metal sharps in the holster as well as inside the blades wheel that spins the can while opening it. Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: PIC pulled the can opener for cleaning.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machines on the 2nd floor with pink slime inside the machines white deflector plate. All food contact surfaces shall be cleaned to sight and touch. CA: PIC was instructed to have the ice burnt and the machine cleaned and sanitized. PIC stated that he added cleaning of the ice machine to the cleaning task by staff.

Food properly labeled; original container — Inspector Note: Observed several squeeze bottles in the main kitchen without labeling of the common name of contents it contains. COS: PIC had line cooks place labels of all containers missing common name labels. Food Storage Containers, Identified with Common Name of Food. 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.

Washing fruits and vegetables — Inspector Note: observed the cook prepping raw fish (salmon) in the produce sink. COS: PIC corrected the employee and removed the food item. Prep sink shall be cleaned and sanitized before usage of any vegies.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning bends. COS: Advised pic single-service and single-use articles may not be reused and they were discarded upon PIC request

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed PIC inability to provide test strips for quat and chlorine solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Response procedures for vomiting & diarrheal events — Inspector Note: PIC was unable to produce spill kit for bodily fluids or any cleaning procedures to address accidents such as vomiting, diarrhea etc. COS: Cleaning procedures for the use of bleach was emailed to PIC and PIC was advised to obtain a clean up kit/spill kit.

Food in good condition, safe, and unadulterated — Inspector Note: Observed three dented cans in the main kitchen. COS: Advised PIC to monitor cans upon receiving, PIC also discarded the dented cans. Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed 2 ice machines with pink and brown / black mold inside the machines white deflector plate. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised MOD to clean immediately

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed brunch menu without consumer advisory and asterisk near food items that can be served raw or undercooked. CA: Advised pic that the menu should have a consumer advisory statement and an asterisk next to the animal-derived food items that can be served raw or undercooked.