3505 BAKER RD NW STE 206 ACWORTH, GA 30101-6304
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.03(2) - pic present (pf)
Observed no PIC onsite during inspection.
CA: There must be a person in charge on the premises of the food service establishment at all times.
COS: EHS assigned PIC to person who opened facility and spoke to manager on the phone.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed miniature camera stand in hand sink next to prep area and metal tumbler cup in hand sink next dish washing area in main kitchen.
CA: (o) Using a Handwashing Sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
A handwashing facility may not be used for purposes other than handwashing. Pf
An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed cheese under prep cooler 2 stored for more than 24 hrs without a date mark sticker in main kitchen. Observed lettuce, tomatoes, cheese, and slaw stored for more than 24hrs without a date mark sticker in walk in cooler in main kitchen.
CA: Refrigerated, ready-to-eat, time/temperature control 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.
COS: MANAGER date marked all food.
Followup
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cooked rice cooling in walk-in in main kitchen with container covered tightly; observed chicken in the main kitchen prep top cooler completely covered; observed slaw in the main kitchen, bottom, completely covered while cooling.
CA: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw beef stored above chilli and pepperjack cheese in the front prep cooler 1 Front Food Service(FFS); raw chicken and raw egg stored above buns and bread in prep unit 2 FFS; raw shrimp above pickles in the walk in freezer main kitchen. CA 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: COS: Pepperjack and chilli moved to the side, bread and buns placed to the side, and shrimp stored above raw chicken.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken and slaw at temperatures holding above 41F. Employee stated that unit was off overnight. CA: TCS foods must be maintained at 41F or below. COS: Food discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked chicken wings sitting in the fryer basket throughout the inspection temperature below 135F. CA: TCS hot hold foods must be maintained at 135F or above. COS: Chicken Discarded.
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Staff did not have sanitizer solution and was instructed on the types, concentration, and how to make when quat. was not available. Additionally had to be instructed on basic requirements of temperatures and food storage (raw and ready to eat). Instructed staff on the location of documents vomit/fecal procedure and sick policy on the wall. CA: Required 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.
Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)
No probe thermometer on site. CA: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. 10 DAY COMPLIANCE REQUIRED
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Sanitizer cloths stored in 0PPM in the customer service area; no solution in the FFS or main kitchen. CA: 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); and COS: Solution prepared.