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 food protected from contamination, single-use glove requirements, cleaning & sanitizing, chemical requirements (amongst other good retail practices) were observed today. 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 violations.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed lettuce stored above ready-to-eat food in the upright cooler & walkin cooler. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Food shall be protected from cross contamination by separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Food separated.
4-1A: .04(4)(n)1Using the same gloved hand, employee prepped raw shell eggs & then moved jelly packet on a customer's plate. // If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Jelly discarded, employee washed her hands, changed gloves.
4-2B: .05(6)(n)Chlorine sanitizer was <50ppm in multiple sanitizer buckets. // A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Sanitizer changed.
6-1B: .04(6)(f)Chili in the hot holding unit was <135°F. (Food was uncovered) *** Second Consecutive Violation *** Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC didn't know how long the chili was holding so it was discarded.
8-2B: .07(6)(c)A bottle of degreaser was stored hanging on the shelves above honey syrup. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Chemical moved.
8-2B: .07(6)(b)A container of soap, used to clean dining tables, was 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: Soap labeled.
12A: .04(4)(q)Milk & mushrooms were stored on the walkin cooler floor. // 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: Food elevated off the floor.
14C: .05(10)(e)1&3Boxes of single-use items (delivered yesterday) 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)
Corrective Actions: Items elevated off of the floor.
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
*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.
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
Cold & hot food held at required temperatures unless otherwise noted.
*Additives: flavored drink syrups.
*The most current graded inspection report shall be posted in public view, within 15 feet of the front door, 6-7 feet off the floor, readable from one foot away.
Managers Jen, Matt arrived during the inspection.
*Employees were washing their hands in cold water & were not wetting hands prior to using soap. I adjusted the hand sink water temperature twice. Training provided.
*Ice observed in the walkin freezer. Repair as needed.
*Back door was open (not self-closed). Matt adjusted the door so it self-closed.
*Recommend covering chili in the hot holding unit to maintain food temperatures.
*Do not over fill the food containers in the cold top cooler as this may affect food temperature.
*Oil/liquid butter was not labeled. Label food with the common English name.