2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
CENTRAL CITY TAVERN
Food | Follow-up
Observations & Corrective Actions
2-1B: .03(5)(c)Observed an employee touching raw chicken, then she removed her gloves and proceeded to put on new gloves without washing her hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: //Employee removed the gloves, washed her hands, and put on new gloves.//
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw ground beef and raw chorizo, stored in a tray cart above bacon, shrimp, and pork. Observed unwashed romaine lettuce stored above ready-to-eat food items inside the walk-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: //Food items were rearranged.//
Additional Comments
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: All uncorrected violations from the previous routine inspection were corrected by today's follow-up inspection.
Note: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C). Ensure to verify the lightbulb intensity inside the walk-in cooler by your next routine inspection.
Note: Ensure to remove avocado stickers before being washed.
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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