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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). PIC said it couldn't be fixed by today. (women's 66ºF, men's fluctuated to as high as 81ºF) // 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)
2-2D: .06(2)(o)Employee was rinsing a single-use cup in the hand sink. She said she just dumped a drink out. // A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Had employee stop misusing a hand sink.
12A: .04(4)(q)Boxes of food stored on the kitchen floor by the dry storage room (some food was frozen). // Food shall be protected from contamination by storing the food:
1) in a clean dry location; (C)
2) where it is not exposed to splash, dust, or other contamination; (C) and
3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Had employees put food into cooler, dry storage & off the floor.
13A: .02(1)(d)The inspection report was blocked by a plant // 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. (C)
Corrective Actions: Had facility post the inspection report in public view as required.
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
**Your permit has been suspended for not correcting a risk factor violation within 10 calendar days: 2-2D [.06(2)(c)] Handwashing sinks, Installation (Pf, C)
Facility may not operate until an inspection has been conducted to verify the above violation has been corrected.
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
Facility is cooking raw hamburgers. The facility is a Risk Type I facility & is not permitted to cook raw animal food. If facility chooses to cook raw animal food in the future, the permit must first be changed to a Risk Type 2. If facility would like to change the permit to Risk Type II, please go to 455 Grayson Hwy Suite 600, Lawrenceville, GA 30046.
Note: Facility was using a George Foreman grill to cook the unapproved hamburgers.
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.
*Remove stickers from containers when they are washed. Chees slices were in a container labeled honey musard.