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1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, the person in charge (PIC) is not demonstrating active managerial control. 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: //
1-2A: .03(2)No person in charge (PIC) was designated at the beginning of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: //Owner (PIC) arrived 20 minutes later.//
2-2D: .07(3)(b)Observed women's and men's restrooms without disposable 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)
Corrective Actions: //Disposable paper towels were placed in both restrooms.//
2-2E: .03(6)//Facility does not have procedures and a disinfectant for their vomit and diarrhea kit. 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)
Corrective Actions: //Procedures were provided to the PIC.//
4-2A: .04(4)(c)1(iv)//Observed multiple food items left uncovered inside a reach-in cooler and the freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: //Food items were covered with plastic wrap.//
4-2B: .05(7)(a)1Observed ice machine with a pink substance inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: //Ice machine was cleaned and sanitized during today's inspection.//
6-1C: .04(6)(d)Observed beans(#1) cooling for 2 hours did not reach 71F or below. Observed cabbage salad and another container of beans that did not cool down at a fast enough rate. Observed boiled casava that did not reach 41F or below within 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
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.
Corrective Actions: //Beans #1 were discarded. Beans (#2) and cabbage salad were moved to the reach-in freezer to allow them to cool down faster. Casava was discarded//
6-2: .04(6)(g)//Multiple cooked food items such as ribs, ground beef, stew beef, and arepas stored in the reach-in freezer were not date marked with their preparation dates.**SECOND CONSECUTIVE VIOLATION-PERMIT SUSPENSION** 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)
Corrective Actions: //All food items were labeled with their corresponding preparation dates.//
18: .07(2)(m)Screened door actively in use, has a gap at the bottom of the door. Not tight fitting. **SECOND CONSECUTIVE VIOLATION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: //Back door was closed.//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses vanilla extract as an additive.
***YOUR PERMIT HAS BEEN SUSPENDED FOR HAVING THREE CONSECUTIVE "U" SCORES IN THREE CONSECUTIVE ROUTINE INSPECTIONS.***
**All food service must cease. It is unlawful for a facility to operate with a suspended permit. If operation is observed while the permit is suspended, a citation may be issued resulting in court action.
***A COMPLIANCE CONFERENCE WILL BE HELD ON 5/9/2023 AT 8:30 AM AT THE ENVIRONMENTAL HEALTH OFFICE AT 455 GRAYSON HWY, SUITE 600, LAWRENCEVILLE GA 30046. THE FACILITY OWNER MUST PROVIDE A CORRECTIVE ACTION PLAN TO ENSURE THE FACILITY GETS IN COMPLIANCE.
Note:(5/9/2023) A compliance conference was conducted on 5/9/2023. A corrective action plan was discussed and will be put in place after today's meeting.
Note: PERMIT WAS REINSTATED AFTER TODAY'S COMPLIANCE CONFERENCE.
*Note: A follow-up inspection will occur within 10 days.
Note: A required additional inspection will occur within the next 12 months.
For questions or comments please call 770-963-5132 or visit www.gnrhealth.com