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1-2A: .03(2)(a)-(l), (n)As demonstrated by today's unsatisfactory score and no person in charge present, active managerial control is not being established in this facility. // 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)
1-2A: .03(2)No person in charge designated. // There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Owner arrived after inspection completed. //
2-2E: .03(6)Facility did not have written procedures for cleaning up in the event of a vomit or diarrhea incident. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: Provided norovirus clean up procedure handout. //
4-1A: .04(4)(n)1Employee used the same single-use gloves for more than 1 task. She cracked a raw egg in the pan and then touched ready to eat food item. // 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: Food was re-fried. Employee removed gloves, washed hands, and put on new gloves. //
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shell eggs and chicken stored above beef and pork in reach in cooler. // 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: Items rearranged based on internal cook temperatures. Additional storage chart provided. //
4-2B: .05(6)(n)Employee actively washing dishes in three-compartment sink with no sanitizer solution. // 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) Approved cleaning method: wash with soap solution, rinse with water, sanitize at proper concentration.
Corrective Actions: Chlorine sanitizer solution was made to 100 ppm, and provided training on proper dishwashing procedures. //
10D: .04(4)(d)Multiple sauce bottles were not labeled with name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
14B: .05(10)(e) 1,2,4Clean dishes were stacked while wet. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)
Corrective Actions: Dishes were rewashed and sanitized. //
15A: .05(1)(i)Facility is using raw wood shelves to store drinks at the bar and food in dry storage- unapproved material. // 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)
Shelves should be NSF approved (stainless steel, plastic, etc.)
15A: .05(6)(a)Top lid on prep cooler nearest microwave is in disrepair. // 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)
17D: .07(4)(b)Employee cell phone stored on top of microwave. Employee cell phone and charger stored on prep cart above facility foods. // Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)
Corrective Actions: Items were removed. //
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
**YOUR PERMIT HAS BEEN SUSPENDED FOR RECEIVING "U" ON FOLLOW-UP INSPECTION.
-Onsite training provided.
-Permit reinstated.
*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.
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Facility is missing tiles underneath equipment along back wall in bar area. Correct by 06/25/2022
Facility is missing cove base along back wall in bar and in bathrooms. Correct by 06/25/2022
Provided handouts: storage chart, norovirus clean up, and vegetable sink sign.