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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 employee health requirements, using a hand sink, food protected from contamination, food contact surfaces cleaned & sanitized, date marking (amongst other good retail practices) were observed today. PIC unable to convey knowledge of food allergens & associated symptoms. // 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 some of the violations. Facility has the Food Allergy handout posted.
2-2A: .03(2)(m)Facility has not retained verifiable documentation that employees are aware of their responsibility to report food borne illnesses. Issued Employee Health Reporting Agreement form. PIC shall train employees & have them sign this form. // 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)
2-2A: .03(1)(c)2,3,17PIC unable to demonstrate knowledge of the Employee Health Policy (symptoms, illnesses/diseases, restriction/exclusion requirements, reporting requirements). *** Second Consecutive Violation *** // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Training provided w/PIC. Issued Employee Health Handout.
2-2D: .06(2)(o)Food container lids stored in/on the hand sink. // 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)
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shell eggs stored above ready-to-eat food in the reachin cooler.
*** Second Consecutive Violation *** // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Food separated.
4-2B: .05(7)(a)1Black mold-like buildup inside the ice machine. PIC stated it is cleaned once a month. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C) Increase frequency.
6-1B: .04(6)(f)Boba (tapioca) was held at 111-120°F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Boba reheated.
6-2: .04(6)(g)Milk opened Friday or Saturday was not date marked. Milk foam made with this milk was incorrectly date marked 4/26 (should have been 4/22). // 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: Food properly date marked.
11D: .05(3)(g)Facility needs a food thermometer to check temperatures of TCS foods such as shell eggs, milk, milk foam, etc. Facility only has candy thermometers. // 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf
12B: .03(5)(f)Employee with long painted nails was not wearing gloves while preparing food. // Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. (Pf)
12B: .03(5)(g)Employee was wearing a watch while preparing food. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
13A: .02(1)(f)(1)Facility does not have their Food Service Permit posted. // The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)
Corrective Actions: PIC posted the permit as required.
15A: .05(6)(a)Damaged gaskets on 2 coolers. // Equipment shall be maintained in good repair.
15A: .05(1)(i)Raw wood (unapproved material) is used in the storage cabinets near the restrooms (for single-use items). // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
17A: .07(2)(l)Broken self-closer device on the men's restroom door. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
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.
*PIC unaware of the procedures/requirements for cleaning up vomiting and diarrheal incidents. Training provided. Facility has the written cleanup procedures list in the kitchen & they have bleach for the sanitizer.
*Had facility label the large drink container used for water.
*PIC stated drink shakers are cleaned with soap & water at the end of every night and are sanitized once a week. Training provided on cleaning requirements. // If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day.
*** washed, rinsed, sanitized, air-dried ***
*PIC stated they are using Oxi Clean Daily Clean to clean the dining tables. This is not approved for cleaning/sanitizing dining tables.
// Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware.
*Discontinue using tape to close the lid on the waffle oil containers.