Boomy's

Observed employee at bar area cutting lemons without gloves on.

CA: Employee washed hands and put gloves on. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Observed vape stored on counter top while employee prepped lemons in the bar area.

CA: Employee move vape device to designated area. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

Observed a 1/2 - 1 inch gap between the door and the frame of the exterior back door in the kitchen area. RCA: The exterior door must be sealed to prevent insect intrusion.

Observed no sanitizer provided for three-compartment sink. RCA: Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed build-up of debris on racks inside of walk-in cooler. RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed raw chicken stored next to raw beef and raw pork in bottom of prep-top cooler. COS: PIC re-ordered raw meats to ensure chicken stored below beef and pork above beef. RCA: 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;

Observed no active managerial control over the facility from multiple risk violations repeated and no current serv safe manager certificate on file. PIC was unable to demonstrate knowledge on topics such as minimum cold and hot holding temperatures, separation to prevent cross-contamination, etc. RCA: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program;

Observed no CFSM on file or posted in facility.

RCA: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed raw chicken and coconut milk stored uncovered in the bottom of prep-top cooler exposed to potential overhead contamination. COS: PIC placed lid on raw chicken and disposed of coconut milk without lid.

Observed half and half stored in cooler behind bar to have an expiration date of 1/22. COS: Employee discarded of half and half.

Observed a roach crawling across the kitchen floor. Observed a 1/2 - 1 inch gap between the door and the frame of the exterior door in the kitchen. RCA: The exterior door must be sealed to prevent insect intrusion. The facility must be treated within the next 2 weeks for insect control by a licensed professional. Invoice should be emailed to rachel.lairsey@dph.ga.gov. Further, excess clutter and build-up of food debris on equipment should be reduced to eliminate areas of harborage for insects.

Observed a build-up of debris on dry storage containers as well as inside and outside of prep-top coolers. RCA: Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Rule: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Observation: Observed employee food and drink items next to retail food in multiple reach in coolers in main kitchen, as well as employee foods stored next to retail drinks in reach in cooler behind bar. Notified PIC. PIC removed items.

Rule: store food in packages, covered containers, or wrappings, protected from overhead contamination. Observation: Observed multiple food storage containers in reach in cooler (raw chicken, coconut milk) that did have protection from overhead contamination. Notified PIC. PIC provided covers for all identified containers.

Rule: for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observation: Observed multiple containers of raw food in reach in cooler that were not appropriately date labeled. Notified PIC. PIC discarded items.

Rule: Food ingredients that are removed from their original packages for use in the food establishment, shall be clearly and legibly identified, in English, with the common name of the food. Observation: Observed several containers of sauces and other food items that could not be easily identified, were outside of their original packaging, and had no label. Notified PIC. PIC provided labels for all identified containers.

Rule: All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code. Observation: Observed that there was no lid present on one toilet in the female restroom. Notified PIC that restroom must be maintained and repaired in accordance with manufacturer recommendations.

Observed 2 pans of baked chicken stored in walk in cooler uncovered. Observed various seasons on shelf in front of grill area uncovered. Observed egg rolls in reach in freezer store uncovered. Observed ice bins behind bar being stored with no covering.

RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed cup holding bar mixers being stored in ice well where bartender gets ice for making drink.

RCA:511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed single use cups, straws, and etc on floor in upstairs dry storage. Observed boxes of single use to-go plates and other things thrown around in upstairs storage.

RCA: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed toilet with no lid cover still being used for service.

RCA: 511-6-1.06(2)(h) - Toilets and Urinals, Numbers and Capacities (C) (h) Toilets and Urinals, Numbers and Capacities.

1. Toilet facilities shall be provided for food employees.

2. All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code.

3. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.

Observed dust build up on ceiling and fixtures in main kitchen. Observed food debris is crevices of prep top coolers and in reach ins.

RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed missing light bulb and cover in hood system. Not enough lighting above grill area.

RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed heavy carbon build up on hood, grill, and fryers.

RCA: 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.