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, employee health requirements, using a hand sink, food protected from contamination, glove use limitations/requirements, cold holding, hot holding, chemical sanitizer requirements, date marking (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 some of the violations.
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). 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.
2-2B: .03(5)(j)1&2Employee was drinking from a cup with no straw at the service/drink stand (removed lid to drink from the cup). Employee drinks in the kitchen & service stand were in unapproved containers (bottle, multi-use cup, no straws). 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 discarded or were transferred to approved containers.
2-2D: .06(2)(o)Observed ice in the bar hand sink. Employee sprayed soda from the soda gun into the bar 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)
Corrective Actions: Had facility stop misusing the hand sink.
4-1A: .04(4)(n)1Wearing the same single-use gloves, employee handled dirty dishes, then clean dishes without removing gloves & washing hands. 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: Had employee remove gloves, wash hands.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce, raw tuna, raw salmon stored above ready-to-eat food in the line coolers, walkin cooler, walkin freezer. Issued food storage chart. 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.
4-2B: .05(6)(n)Quat sanitizer was <150ppm in multiple sanitizer buckets. Label states sanitizer should be 150-400ppm. 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.
6-1A: .04(6)(f)TCS food held > 41°F at the cook line (see temperature chart). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Salad mix was moved to the walkin cooler to cool down; other foods were discarded.
6-1B: .04(6)(f)TCS food at the cook line was held < 135°F (see temperature chart). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Food discarded.
6-2: .04(6)(h)Food held > 7 days was not discarded: cabbage 2/13. Impossible burger held past discard date 2/13-2/18. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Food shall be discarded by the discard date on the food container.
11C: .04(6)(c)Shrimp was thawing at room temperature in the cook line raw animal prep sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Water was turned on. Some of the shrimp was moved to the walkin cooler to continue thawing.
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)
Corrective Actions: Watch removed.
12D: .04(4)(g)Produce sticker left on washed/cut avocado that was in the cooler & served to a customer. 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) Produce stickers shall be removed when produce is washed.
Corrective Actions: Avocado discarded. Other produce in the container was washed again.
13A: .02(1)(f)(1)Permit was not posted. PIC did not have the permit in the facility. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)
Corrective Actions: Provided permit; had PIC post it in public view by the front door.
14A: .04(4)(k)Cup & bowl used as scoops were stored in food. 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: Items removed from food.
15B: .05(3)(h),(i)Facility does not have a chlorine test kit for the bar dish machine. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
15C: .05(7)(a)2,3Old stickers left on food containers stored clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
18: .07(2)(m)The front doors are not tight-fitting; daylight observed at the bottom of the doors (needs door sweep/weather-stripping.) 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
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
Food held at required temperatures unless otherwise noted.
*Additives: flavored drink syrups.
*All equipment must be NSF commercial equipment.
*Food signs, training materials & required documents were emailed to the CFSM.
Reviewed violations with Sanaya (CFSM) who arrived during the inspection.
*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.
CFSM stated facility is using 4 hour time policy. They do not have time control written procedures & food was not time-stamped. Issued time control written procedures form & provided training. Facility will now use time as a control for some of their food.
*Salmon, tuna, masago are served raw; parasite destruction documentation provide; consumer advisory provided on menu.
*CFSM stated the seasoned egg is soft-boiled, cooked to 145°F. There is a consumer advisory on the menu.
**Reduced Oxygen Packaging Without a Variance and no HACCP Plan Required - Facility is using cook-chill ROP for soups. Food is cooked, bagged, sealed, cooled in large cooling sink & used within 48 hours. Production time was smeared on the bag. Employee stated it was cooked last night. // A HACCP Plan is not required when a food service establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always: 1. Labeled with the production time and date, 2. Held at 41°F (5°C) or less during refrigerated storage, and 3. Removed from its package in the food service establishment within 48 hours after packaging.
Employee rinsed "clean" utensils in the cookline prep sink. This sink shall be used for thawing/prepping raw animal food. Utensils shall be washed, rinsed, sanitized in the dish machine or dish sink & then air-dried. Utensils shall not be rinsed off in a prep sink.
CFSM stated facility is using a single cloth towel from a single container of sanitizer to clean the dining tables (unapproved method). // *Dining counters/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 or other method approved by the Health Authority: 1. A two step method may be used 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; or 2. Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel.
Remove unapproved bricks underneath the bar ice bin (unapproved material).