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2-1B: .03(5)(c)Two employees observed brushing nose, touching face and hair while working with food. // 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: Had employees wash hands.
6-1C: .04(6)(d)Grilled chicken on counter cooling >2hrs above 70F. Chicken, tuna salad, chicken salad cooling >4hrs (made yesterday) at 42F. // Potatoes and pasta cooling >4hrs (made today) above 41F. // Cooling Rate:
TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour.
TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: Food discarded. //
8-2B: .07(6)(b)Two chemical spray bottles not labeled. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Bottles labeled. //
11A: .04(6)(e)Time/temperature controlled foods not cooling rapidly to meet cooling requirements with applied cooling methods, see temperature chart. Time/temperature food cooling in display cooler with an ambient air temperature above 41F. Grilled chicken cooling at room temperature in covered container. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Foods in display cooler moved to freezer. Cut romaine lettuce cooled in ice water. Other foods in walk in cooler discarded. Grilled chicken cooling at room temperature discarded. //
12C: .04(4)(m)In use wet cloth towels not stored in sanitizer between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Towels moved to sanitizer. //
15A: .05(6)(a)Ambient air of display cooler at 46.2F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Thermometer calibration check: 32F, 31.9F (Thermapen/DeltaTRAK). Cold holding items assessed at 41F or less. Hot holding items assessed at 135F or higher, unless otherwise specified.
*Food served prior to getting second reading.
Follow up inspection will be performed between today and June 16, 2023.
An additional routine inspection will be performed within 1 year.
Food in display case may be placed on 6hr time as a control for food safety. Reviewed procedures with management.
Correct items by date noted or the food service permit may be suspended.