Georgia Queen

Observed fruit flies behind bar on 1st, 2nd, and 3rd deck. RCA: trolling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.

Observed chlorine dish machine behind bar on 1st deck to pull sanitizer at a concentration of 10 ppm.

Observed chlorine sanitizer concentration to be 0 ppm for glass washer located behind bar. COS: PIC called for machine to be serviced and instructed employees to refrain from using machine until issue is corrected. Three compartment sink and sanitizer tablets are available for back-up. RCA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed high-heat dish machine to only reach 147F internally. COS: PIC called for machine to be serviced. Three compartment sink will be utilized until machine is repaired.

Observed prime rib stored in walk-in cooler with prep dates of 5/31 and 6/1 covered and wrapped cold-holding above 41F in walk-in cooler. Observed chicken that was covered and held overnight to have internal temperatures above 41F (see temperature log). CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC discarded of all chicken and prime rib holding above 41F in walk-in cooler. Ambient temperature in walk-in cooler was 41F. Items were placed in walk-in cooler and wrapped while still hot.

Observed utensils being stored in hand wash of 3rd floor bar. Observed hand wash sink on the second floor kitchen to have food debris in the bottom. RCA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed cell phone laying in food preparation area. RCA: During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed multiple boxes of food on floor in walk in freezer on 3rd deck.

RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Observed mold/midlew like build up on vent in kitchen on 3rd deck.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf