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1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for employee health requirements, hand sink water requirement, food in good condition, body fluid cleanup, food protected from contamination, cleaning and sanitizing, date marking, chemical sanitizer requirements (amongst other good retail practices) were observed today. PIC unable to list food allergens & symptoms. // 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)
Corrective Actions: Training provided. Corrected some of the violations.
2-2A: .03(1)(c)2,3,17PIC unable to demonstrate knowledge of the Employee Health Policy (symptoms, illnesses/diseases, restriction/exclusion requirements, reporting requirements). // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Training provided. Employee health poster hanging in kitchen.
2-2A: .03(2)(m)Facility has not retained verifiable documentation that employees are aware of their responsibility to report food borne illnesses. // 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)
Corrective Actions: Employee Health Reporting Agreement signed during inspection.
2-2D: .06(2)(c)Water at the hand sinks was < 100ºF in both the men's & women's restrooms (these are the employee restrooms). // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
3-1C: .04(3)(e)Facility had only one can of jalapenos & it was dented (from Sam's Club). // 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. (Pf)
Corrective Actions: Item discarded.
4-2B: .05(7)(a)1Food/debris encrusted on utensils, pans stored clean. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
4-2B: .05(7)(b)Mold-like buildup in the ice machine. *** Second Consecutive Violation *** // Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Increase cleaning frequency.
Corrective Actions: Item cleaned.
6-2: .04(6)(g)Food held > 24 hours in the walkin cooler was not date marked: hot dogs, cheese slices, pizza. PIC said they were opened last week.
(Reminder: Date mark opened packages of chicken & fries stored in the walkin freezer). // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
8-2B: .07(6)(g)Quat sanitizer used to sanitize food contact surfaces in the dish sink was > 400ppm. The manufacturer label states it should be 200-400ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Sanitizer changed.
14C: .05(10)(e)1&3Single-use items (containers, cups, napkins, etc) were stored on the floor in dry storage. // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
15B: .05(6)(d),(e)Facility does not have chlorine sanitizer onsite for their dish machine. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)
15B: .05(3)(h),(i)Facility does not have a chlorine test kit for the dish machine. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
16B: .06(2)(r)Leak at the dish sink faucet. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
*Follow-up inspection within 10 days.
**Required additional routine inspection within the next 12 months.
- Facilities must earn a passing score of 80 or above on follow-up inspections
Food held at required hot & cold temperatures unless otherwise noted.
*All equipment must be NSF commercial equipment.
*The most current graded inspection report shall be posted in public view, readable from one foot away.
** CFSM certificate expired: Leonard Abbott 14832143 03/08/2022.
PIC stated employee still works here.
// Within ninety days of
the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.
A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
*Do not store food in the adjacent storage suite as this is not an approved area for food, equipment, utensils, single-use items, etc.
*Replace damaged weatherstripping around the front doors to prevent pest entry.
*Remove stickers from containers when they are washed.