COVER SPORTS & SHOW

OBSERVATION: dishmachine in the bar and the kitchen set-up with Quat sanitizer that is not designed for mechanical dishwashing.
COS: Quat sanitizer tablets used to set up sanitizer in the bar dish sink sanitizer compartment, reading now 300ppm Quat. Kitchen dish sink set-up with EPA approved bleach and reading is now 100ppm chlorine. Ecolab representative arrived onsite to discuss that the correct sanitizer and test strips will be provided tomorrow.
CA: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as per the manufacturer instructions.

OBSERVATION: test strips for quat and chlorine sanitizer is not provided onsite. CA: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf COS- Inspector provided test strips for both Quat sanitizer and Chlorine sanitizer. Discussed with PIC and ECOLAB rep to obtain strips for all sanitizers used.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf
OBSERVATION: employee health policy nor proof of employees responsibility to report to the PIC if they have any of the 5 symptoms or 6 diseases of food-borne illness provided. Copy of the employee health agreement and decision tree provided to the PIC. A signed roster for all staff must be emailed to nakia.robinson@dph.ga.gov by 12-15-24

CA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. OBSERVATION: thermometer that is capable of measuring cold holding products not provided. Discussed with PIC to purchase a thermometer that is able to measure beginning at 0 degrees F. Purchase by 12-15-24 and email photo of thermometer(s) to nakia.robinson@dph.ga.gov

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: gasket on the 1 door Atosa cooler and the interior of the not in use 2 door Atosa unit have spillage/build-up.