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1-2A: Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for food separated and protected, glove use requirements, cleaning & sanitizing requirements, date marking, 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.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce was stored above ready-to-eat food in the cooler. Chicken was stored above pork on/in the prep sink. Raw shell eggs were stored on the prep table & onions were stored on the shelf below. Raw meats stored above ready-to-eat food in the freezer.
*** Second Consecutive Violation *** // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster.
Corrective Actions: Food separated.
4-1A: .04(4)(n)1Employee used the same single-use gloves for more than 1 task. She handled dirty dishes & then clean dishes.
*** Second Consecutive Violation *** // 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, rewash "clean" items.
4-2B: .05(6)(n)Employee was cleaning the prep sink with chlorine sanitizer & the concentration too low (no color change on the test strip).
Employee was using an improper cleaning/sanitizing method for the prep sink. She used soap & sanitizer at the same time to clean the sink. // 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: *** Second Consecutive Violation ***
6-2: .04(6)(g)TCS food cooked/prepped in house & held > 24 hours, in coolers & freezers, were not date marked : cooked meats, beef empanada, chicken tamales, tomato & onion salsa, etc.
PIC said food was either cooked a week ago or last Thursday.
*** Second Consecutive Violation *** // Refrigerated, ready-to-eat time/temperature control for safety foods prepared/opened and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
8-2B: .07(6)(g)Chlorine sanitizer in a spray bottle, for cleaning dining tables, was 200ppm or higher. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Sanitizer diluted.
8-2B: .07(6)(q)A tube of Desitin was stored above food in the cooler. PIC said it was for burns. // First-aid supplies that are in a food service establishment for the employee’s use shall be:
1. Labeled with the manufacturer's label; (Pf) and
2. Stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. (P)
Corrective Actions: Desitin moved to a separate area.
10D: .04(4)(d)Containers of salt were not labeled. // 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)
Corrective Actions: Food not labeled.
10D: .04(8)(b)Milk in the cooler expired 5/17. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. (P)
Corrective Actions: Discarded.
11C: .04(6)(c)Raw chicken & raw pork were thawing at room temperature in/on the vegetable prep sink. (water was not running). Reviewed approved thawing methods. // 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: Food moved to the cooler to thaw.
12A: .04(4)(t)Chicken was being prepped on the dish sink drainboard, while soap solution was in the adjacent wash compartment; food exposed to splash contamination. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)
The dish sink may be used for washing dishes OR for raw animal food prep. The dish sink may only be used for one task at a time and it shall be washed, rinsed & sanitized before & after raw animal food prep.
Corrective Actions: Facility stopped prepping the food on the dish sink.
12D: .04(4)(g)Facility was misusing the designated vegetable prep sink. Clean utensils on the dish machine rack were stored on the prep sink drainboard, raw chicken was on the other drainboard & raw pork was in the sink.
*** Second Consecutive Violation*** // 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)
// The designated vegetable prep sink shall only be used for washing fruits and vegetables, rehydrating, thawing OR cooling of cooked foods.
Corrective Actions: Had facility stop misusing the vegetable prep sink.
14A: .04(4)(k)In-use utensil handles were stored in food. (This was noted on the last inspection.) // 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: Handles removed from food.
14B: .05(10)(e) 1,2,41. Clean utensils exposed to splash contamination, Clean utensils were stored in the dish machine rack, which was stored on the vegetable prep sink drainboard. Raw pork & raw chicken were also in/on the prep sink.
2. Food containers were stored wet nested. Also observed employee put a wet container on top of clean, dry containers on the storage shelves.
Facility doesn't have dish machine drainboards. Facility must find a way to properly air-dry containers. // 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)
Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
15A: .05(1)(i)Facility is using raw wood shelves to store drinks at the bar - 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.)
17C: .07(1)(a)Facility is using cardboard to line the cookline floors (this was noted last time) - unapproved material. // Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;
2. Closely woven and easily cleanable carpet for carpeted areas; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet.
Corrective Actions: Cardboard removed.
18: .07(2)(m)The Kitchen solid door was propped open & the screen door was in use. Screen door was not self-closing, tight-fitting. The solid door was not self-closing. // 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 RECEIVING “U” GRADES ON TWO CONSECUTIVE ROUTINE INSPECTIONS.
Routine Inspection 3/9/2022
Required Additional Routine Inspection 5/18/2022
-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.
*Additives: food flavoring & food coloring.
*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.
*All equipment must be NSF commercial equipment.
*The most current graded inspection report shall be posted in public view, readable from one foot away.
-Facility is not serving mussels now.