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2-2D: .06(2)(o)Trashcan blocking handwashing sink in the kitchen. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Trashcan relocated away from front of sink. //
4-2B: .05(7)(a)1Interior of ice machine with pink/black slime like build up. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
6-1A: .04(6)(f)Cut lettuce, raw shrimp, sweet potato fries held above 41F (see temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Food discarded. //
6-1C: .04(6)(d)Cut tomatoes cooling on open top cooler not cooling at a fast rate. Coleslaw cooling >4hrs above 41F. Raw shrimp, raw fish in the walk in cooler prepared this morning cooling >4hrs and not at 41F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) //
Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) //
Cooling Rate:
TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour.
TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: Cut tomatoes relocated to freezer to cool. Other foods discarded. //
11A: .04(6)(e)Cooling methods applied to cut tomatoes, slaw, raw shrimp, raw fish not adequate. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Cut tomatoes relocated to freezer. Slaw discarded. Fresh slaw prepared and portioned into 2 containers, vented, and placed in freezer. //
15A: .05(1)(i)Plastic film lining equipment (e.g., food prep sink, prep table). // 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)
15A: .05(1)(a)Two strainers with broken wire. // Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C)
17C: .07(5)(a),(b)1,2,3The following must be addressed:
1. Wall behind warewashing sink and the food prep sink with heavy build up.
2. Floor in warewashing area missing grout between the floor tiles.
3. FRP juncture at the mop sink broken and FRP disconnected from wall. // The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Thermometer calibration check: 32.2F, 31.1F (Thermapen/DeltaTRAK). Cold holding items assessed at 41F or less (unless otherwise specified). Hot holding items assessed at 135F or higher.
Additives: imitation vanilla.
According to the person in charge, time as a control is not being used.
The follow up inspection will be performed between today and September 23, 2022.
An additional routine inspection will be performed within the next year.
When working with raw seafood on prep table, ensure no ready to eat foods or clean equipment are stored below the raw seafood.