2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
CENTRAL CITY TAVERN
Food | Routine
Observations & Corrective Actions
1-2A: .03(2)(a)-(l), (n)Due to unsatisfactory score no active managerial control present. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
2-1B: .03(5)(c)Observed employee walk in kitchen from outside and tie hair back. Employee began to pull food containers out of cooler to prep without washing their hands. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: EHS had employee wash their hands. //
2-2A: .03(2)(m)Employee reporting agreements not provided for all employees. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
2-2D: .07(3)(b)Observed three handwashing sinks without paper towels. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce ( tomatoes, berries) stored above ready to eat food items. // Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Items were moved to proper storage order. //
6-1A: .04(6)(f)Observed multiple food items being held above 41F (see temp log). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded. //
11D: .05(3)(g)Facility does not have a thermometer on site. // Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
15A: .05(6)(a)Prep cooler by entrance of kitchen at 54F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
15C: .05(7)(d)Observed shelving in prep coolers with heavy food debris accumulation. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
18: .07(5)(k)Observed multiple fruit flies in kitchen. // 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; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
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.(C)
Additional Comments
NOTE: All hot and cold holding temperatures assessed in compliance unless otherwise noted.
Food in freezer frozen solid.
Ensure original CFSM is posted in public view.
Facility has beer kegs stored downstairs in the dry storage garage.
Ensure chemicals are not stored where they can contaminate food or food contact surfaces.
***Due to an unsatisfactory score on today's inspection follow-up inspection will occur by 4/13/23.
All uncorrected violations may result in permit suspension.
**A REQUIRED ADDITIONAL ROUTINE WILL BE CONDUCTED WITHIN 12 MONTHS OF TODAY.
Questions?
770-963-5132
www.gnrhealth.com