32 WADDELL ST MARIETTA, GA 30090-2900
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Observed employee use hand sink to clean dishes.
CA: A handwashing facility may not be used for purposes other than handwashing.
COS: Dishes removed and EHS discussed with PIC that hand sinks shall only be used for hand washing and PIC should bring backups/wash dishes at base.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed dishes being stored in the hand sink and food employee clean dishes in hand sink.
C/A: . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
COS: Dishes removed and EHS discussed with PIC that hand sinks shall only be used for hand washing.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several pastries stored uncovered in the main kitchen.
C/A: unless cooling and protected from overhead contamination food shall be stored covered.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Inspection from 2022 posted at this facility.
C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed employee using hand sink to rinse dishes.
CA: A handwashing facility may not be used for purposes other than handwashing.
COS: EHS instructed employee to talk with owner about setting up mobile 3 compartment sink, and to bring extra utensils as back up for when things get dirty. Also talked with employee about installing a dump sink for drinks.
Routine
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed several wiping cloths stored alonf counter/prep areas in main service area.
C/A: Wiping cloths shall be stored submerged in an approved sanitizer at specified concentration between uses.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed plastic cups without handles and scoops with handles in contact with food items stored improperly in several dry food items (frappe mixes, sugar, coffee beans, etc.) along shelving in main service area.
C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed 3-boxes of single use articles stored directly on the floor of main service area.
C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location at least 6 inches above the floor.