1-2A: .03(2)(a)-(l), (n)Person in charge not maintaining active managerial control over employees and food safety practices. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
1-2B: .03(3)(a)No certified food safety manager certification supplied for a current supervisor. Certificate posted for James Alexander no longer valid because employee no longer works at this store. // At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)
2-2A: .03(2)(m)Employee working today not informed of the health policy in a verifiable manner. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Had employee read and sign the health policy reporting agreement. //
2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge not aware of an employee health policy. // The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)
Corrective Actions: Reviewed health policy assessment poster with the PIC and had him demonstrate. //
2-2D: .06(2)(o)Box with single use items in front of handwashing sink at the front service area. Pitcher in the rear handwashing sinks. // A handwashing facility may not be used for purposes other than handwashing. (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Items cleared from sinks to allow access. //
2-2D: .07(3)(b)No paper towels provided at both handwashing sinks in the kitchen. // 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)
Corrective Actions: Had PIC supply paper towels. //
2-2D: .06(2)(c)No soap supplied to the handwashing sink in the rear of the restaurant. PIC did not have soap in stock to supply to this sink. // Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
2-2E: .03(6)No bleach in facility as stated in procedure. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shelled eggs stored above ready to eat foods. // 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. // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Eggs relocated to the bottom shelf. //
4-2B: .05(7)(a)1Interior of ice machine with heavy slime-like build up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
6-1B: .04(6)(f)Tapioca holding at 129F. /// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Tapioca discarded. //
6-2: .04(6)(g)Milk and other milk based products, plant milk based items holding below 41F opened or prepared >24hrs ago not properly date-marked. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Preparation date or opening date added to each container. //
8-2B: .07(6)(c)Disinfectant, liquid plumber stored with single use napkins, plastic film, tea powders. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)
Corrective Actions: Chemicals relocated to an approved area. //
15B: .05(3)(h),(i)Chlorine test strips not provided. // Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
16B: .06(2)(r)Leak under plumbing at warewashing sink on the left side. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Thermometer calibration check: 32F, 32.2F, 32.2F (Thermapen/DeltaTRAKx2). Cold holding items assessed at 41F or less.
Facility may initiate time as a control for food safety for tapioca. Written procedures completed at time of inspection.
A follow up inspection due between today and April 21, 2023.
If facility makes a U on the follow up inspection or the next routine inspection, then the food service permit may be suspended.
Facility due for two routine inspection before December 31, 2023.
An additional routine inspection due by April 12, 2024.
Food service permit suspended. Facility made a U on two consecutive routine inspections. Item 4-1A .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) marked out of compliance on 3 consecutive routine inspections. On-site education performed and the permit was reinstated.