2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
CENTRAL CITY TAVERN
Food | Required Additional Routine
Observations & Corrective Actions
1-2A: .03(2)(a)-(l), (n)Due to today's unsatisfactory score, the person in charge (PIC) is not demonstrating active managerial control. *SECOND CONSECUTIVE VIOLATION* 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)
2-2B: .03(5)(j)1&2Observed an employee drink in an unapproved cup (reusable) stored on a prep table. Observed employee drinks in approved cups stored in prep areas (prep top cooler and prep table). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: //Employee drinks were moved to a designated area.//
2-2D: .07(3)(b)Observed a handwash sink next to the cooking line and another one next to the warewashing area without disposable paper towels. *SECOND CONSECUTIVE VIOLATION* 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 provided to the hand sinks.//
2-2D: .06(2)(o)Observed hand sink next to the ware washing area with two dirty stove knobs inside. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: //Items were removed from the hand sink. Hand sink was cleaned and sanitized.//
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw bacon stored above ready-to-eat food in the walk-in cooler. Observed raw chorizo stored above cooked portioned pork on a cooler underneath the grill. *SECOND CONSECUTIVE VIOLATION** Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: //Food items were rearranged by their internal cooking temperature.//
4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the inside top part.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
4-2B: .05(6)(n)Observed quat sanitizer buckets inside the kitchen area with an unreadable concentration.// 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: Quat sanitizers were remade to a concentration between 200-400 ppm.
5-2: .04(7)(e)Per the person in charge, the facility offers burgers undercooked, however, the menu does not have burgers marked with an asterisk and consumer advisory is not available on the same page where burgers are presented.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
6-1A: .04(6)(f)Observed multiple food items such as pico, tomatoes, coleslaw, lettuce, shredded cheese, and bean patties among others, holding temperatures above 41F. *SECOND CONSECUTIVE VIOLATION* Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: //Food items were discarded. Raw proteins were moved to walk-in cooler to allow them to cool down//
12A: .04(4)(q)Observed an avocado box in the walk-in cooler, a tater tots box in the walk-in freezer, and multiple bags of onions stored directly on the 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 items were removed from the floor.//
12B: .03(5)(i)Observed employees (x2) handling exposed food items without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: //Employees were removed from the kitchen.//
12B: .03(5)(g)Observed two employees prepping and handling exposed food while wearing a bracelet and a watch. 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)
Corrective Actions: //Employees removed their jewelry.//
12D: .04(4)(g)Observed whole and cut unwashed avocados with stickers still on, placed in a container inside the prep top cooler. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: // Cut avocados were discarded. Whole avocados were removed from the prep top cooler to be washed.//
14A: .04(4)(k)Observed utensils placed in standing water with a temperature below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: //Utensils were removed from the water, washed, and sanitized.//
15A: .05(6)(a)Observed a prep cooler holding temperatures above 41F. *SECOND CONSECUTIVE VIOLATION*// 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)
17C: .07(5)(a),(b)1,2,3Observed multiple walls inside the kitchen with food stains, grease buildup, and mold accumulation.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
17D: .07(4)(b)Observed personal items stored in prep tables (purse, food). Observed employee food (ice creams) stored inside the walk-in freezer above facility food.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: //Employee personal items were moved to a designated area, ice creams were discarded.//
18: .07(5)(l)Observed multiple traps with roaches accumulation on them around the kitchen area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Corrective Actions: //
18: .07(5)(k)Observed roaches activity inside a dry storage unit (basement) used for storing prepacked drinks. Per person in charge pest control has come weekly during the last month, however, pest control invoices presented during the inspection are for services provided once a month (Last service was on 9/14/2023). Also observed multiple roaches (dead and alive) in multiple traps around the kitchen area. *SECOND CONSECUTIVE VIOLATION* The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)
Corrective Actions: //
Additional Comments
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
***PERMIT WAS TEMPORARILY SUSPENDED FOR FACILITY HAVING TWO CONSECUTIVE "U" SCORES IN TWO CONSECUTIVE ROUTINE INSPECTIONS.
PERMIT WAS REINSTATED AFTER ON-SITE TRAINING.***
*Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A required additional inspection will occur within the next 12 months.
**UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
For questions or comments please call 770-963-5132 or visit www.gnrhealth.com