AMERICAN WINGS AND HIBACHI received a score of 81 and a grade of B during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: AMERICAN WINGS AND HIBACHI
Location: 6125 COVINGTON HIGHWAY STE 4 DECATUR, GA 30035, DeKalb County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 81/B
Inspector: Ashley Keel
Permit number: FS044-890810
Inspection findings
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed: Raw chicken(45F), pooled egg (44F) stored in the reach in cooler and cooked rice(58F) sitting on the countertop. not maintaining a TCS food temp of 41F or below. COS: Cooked rice was discarded by PIC, Raw chicken and pooled egg was moved to walk in cooler to chill to Raw chicken (40F) and pooled egg(39) Ambient 50F. C/A: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (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
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed two fryer bins holding fried chicken (109F) not maintaining a TCS food temp of 135F or above. COS: All wings were discarded and PIC was advised to use TPHC. Form was given to PIC C/A:511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (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
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. Observed 5 pans of cooked shrimp stored in the prep top cooler without proper date marking. COS- Cooked pasta noodles were labeled with date prepared. Advised to use DPH flyer on the wall. C/A: 511-6-1.04(6)(g) – Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf
12A – contamination prevented during food preparation, storage, display
Rule citation: 511-6-1.04(4)(q) – food storage (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed Multiple food items ( carrots, cabbage. sauce. frozen chicken tenders) stored directly on the floor in the walk in cooler nd walk in freezer. Advised PIC to have food items placed at least 6 inches from the floor. C/A: 511-6-1.04(4)(q) – Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) – In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F). CA:511-6-1.05(6)(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. ADVISED TO HAVE REPAIRED. NO TCS FOOD ITEMS SHALL BE STORED IN WALK IN COOLER UNTIL SERVICED.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the vent hood unclean with debris build up near the grease pan. Vent hood has greasing dripping onto the floor. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 – Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
General inspector comments
Observed: Walk in freezer- food frozen solid Deep freezer- food solid Employee health agreements signed Norovirus kit with EPA approved chemical 3 compartment sink- 100ppm Cl
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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