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 drinks, hand washing sinks supplied, food in good condition, parasite destruction requirements, food contact surfaces cleaned & sanitized, hot holding, chemical requirements (amongst other good retail practices) were observed today. Training provided.
*** 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)
Corrective Actions: Corrected some of the violations.
2-2B: .03(5)(j)1&2Employee drinks, in unapproved multi-use cups, where kept on the prep table & the shelf below. // 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: Drinks moved to the office.
2-2D: .07(3)(b)No paper towel at the bar hand sink. // 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: Paper towel provided.
3-1C: .04(3)(e)Severely damaged can of pineapples in the kitchen. Manager stated they would use this can. // Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)
Corrective Actions: Discarded. Training provided.
3-1D: .04(5)(f)Facility did not have parasite destruction documentation for the shrimp that is served raw to customers. They had a supplier letter for a different product. *** Second Consecutive Violation*** // If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)
Corrective Actions: Supplier provided a correct parasite letter.
4-2B: .05(7)(a)1Mold-like buildup in the ice machine. *** Second Consecutive Violation*** // 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)
Corrective Actions: Ice machine cleaned.
6-1B: .04(6)(f)1.Individual rice bowls & large rice pan stored in the hot-hold unit not being maintained at 135°F, holding overnight. 2.Glass noodles with vegetables was held at room temperature; 112°F. *** Third Consecutive Violation*** // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Rice discarded. Noodles reheated to 165°F & placed into the hot holding unit.
8-2B: .07(6)(b)Chemicals not labeled: red bucket of soap solution, green bucket of sanitizer solution, hand soap. *** Second Consecutive Violation*** // 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: Chemicals labeled.
12A: .04(4)(q)Food containers & a mesh bag of onions were stored on the walkin cooler floor. Sauce bottles were stored next to the service station hand sink. Recommended to install splash guard around hand sink to prevent splash contamination. *** Second Consecutive Violation*** // 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 moved to shelves.
12B: .03(5)(i)Employee portioning food was not wearing a hair restraint. *** Second Consecutive Violation*** // 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: Employee donned a hat.
14A: .04(4)(k)In-use utensil was stored in dirty 70°F water. // 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: Utensil removed from use.
14B: .05(10)(e) 1,2,41. Food containers, drink cups were stacked wet nested. 2. Metal grill parts, stored next to the service station hand sink, exposed to splash contamination. Recommended adding a splash guard around the hand sink. 3. Clean bowls stored food contact surface up. *** Second Consecutive Violation*** // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Items unstacked so they could air-dry. Grill parts moved to the kitchen. Bowls inverted.
14C: .05(10)(g)(1)&(3)Open boxes of single-use gloves, stored next to both service station hand sinks, exposed to splash contamination. // 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: Gloves moved away from hand sinks.
15A: Prep table shelves are lined with plastic & aluminum foil and they are rusted. Remove rust or replace. (NSF approved: stainless steel, plastic, etc). *** Second Consecutive Violation*** // Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
15C: .05(7)(a)2,3Old stickers/residue left on food containers in use & stored clean throughout the kitchen. *** Second Consecutive Violation*** // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Remove stickers during the cleaning process
Corrective Actions: Containers cleaned.
18: .07(2)(m)Gaps observed around the front doors; daylight visible. // 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)
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
**YOUR PERMIT HAS BEEN SUSPENDED FOR
1. RECEIVING “U” GRADES ON TWO CONSECUTIVE ROUTINE INSPECTIONS,
- Routine Inspection 5/17/2022 45 / U
- Routine Inspection 3/8/2022 48 / U
2. HAVING THE SAME CODE PROVISION MARKED OUT OF COMPLIANCE ON 3 CONSECUTIVE ROUTINE INSPECTIONS.
6-1B: [.04(6)(f)] Time/Temperature Control for Safety; Hot Holding (P)
-8/30/2020 Routine Inspection
-3/8/2022 Routine Inspection
-5/17/2022 Required Additional Routine Inspection
-Onsite Training provided.
*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.
*Unless holding food using time as a control, cold food shall be held at 41°F or below & hot food shall be held at 135°F or above.
Food held at required hot & cold temperatures unless otherwise noted.
*Thermometers shall be cleaned before use and before storage.
*Additives: flavored drink syrups.
*All equipment must be NSF commercial equipment.
*The most current graded inspection report shall be posted in public view, readable from one foot away.
*Shrimp is served raw.
*Squid is boiled (fully cooked) in the kitchen before it is served to the customer.
*Prepped raw meats & kimchi are received ~5 days a week from Duluth Iron Age.
*Kimchi is prepared at the Duluth location. Reviewed requirements for date marking kimchi.
-Unwashed zucchini was stored above rice cakes in the walkin cooler. // Unwashed produce & raw animal food shall be stored below/separate from ready-to-eat food.
-Had facility remove CFSM certificates that have expired & for employees no longer working here.