Fatty's Pizza

EHS observed lack of body fluid kit and instructions for events.

A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.

PIC to obtain kit and either utilize instructions within or device custom standard response procedure.

EHS observes older inspection report posted in lieu of most recent report.

The most current inspection report shall be prominently displayed in public view at all times.

PIC to obtain, post most recent inspection. A copy of the most recent inspection is available at all times from https://ga.healthinspections.us/stateofgeorgia/.

EHS observed:

-exterior top of ice spout in front beverage station with buildup of food debris, caked-on soda, unknown growths, -exterior front of side and back RICs with buildups of grease, pizza flour, -exterior sides of front hood, interior slats with buildup of grease, dust

The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean areas and increase cleaning frequency of areas.

EHS observed several pans stored as clean in dry storage rack in warewash area with build up of apparent dough, grease, food debris.

The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

PIC to clean.

EHS observed top, sides of walls by flashing of exhaust hood with buildup of grease, dust on grease.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to clean areas.

EHS observed:

• 2 damaged pans with spiderweb cracking in dry storage rack

Equipment shall be maintained in a state of repair

PIC discarded items.

EHS observed interior slats of hood vent with buildup of grease, debris.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean area more often.

EHS observed sanitizer buckets holding wiping cloths in front food service chlorine concentration exceeding available testing strip capacity (200+ ppm).

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

EHS advised PIC to halve concentration of bleach used to prepare sanitizer; to prepare bulk batch and test it in 3C before using it for wiping cloths.