2560 TILSON RD DECATUR, GA 30032
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(5)(g) - jewelry (c)
Observed food handling employee wearing bracelets.
Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Routine
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed food handling employee wearing bracelets.
Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Routine
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Upon arrival, facility did not have paper towels at main kitchen hand sink.
COS paper towels placed at sink.
Regulation: 511-6-1.03(5)(f) - fingernails (pf)
Observed employee with finger nail polish and/or artificial nails not wearing gloves in good repair while working with exposed food.
COS employee gloved hands.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand sanitizer at restroom hand washing sink. COS liquid soap placed at hand sinks.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels at restroom hand washing sink. COS paper towels were placed in the restroom.
Followup
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no hand soap at the sole hand sink in the food prep area. CFSM stated they will obtain hand soap prior to food service, utilized dish detergent to wash hands.
Routine
Regulation: 511-6-1.04(2)(a) - compliance w/ food law (p, pf,)
After discussion with CFSM, CFSM stated the ground beef and rice being offered for lunch was prepared in their home. A conference will be held with the operation manager to discuss approved sources and provide alternative solutions for food service operations.
Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods (ground beef and rice) not hot holding at 135°F (57°C) or above. Food was reheated to above 165°F.
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed no hot water at sole hand washing sink of food prep area.
A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed CFSM handling food without wearing an effective hair restraint. COS hair net was placed on.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed no hot water at food prep or ware washing sinks.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
CFSM unable to provide test strips for chlorine based sanitizer.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed food used for other departments, being stored inside reach in cooler. The food used for food service was stored on the bottom shelf underneath other food. The food utilized for food service must have designated storage and be protected and separated.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Facility does not have any sanitizer on site for food contact surfaces. When discussed with staff, the dishes are being washed using only dish soap. Provided a ware washing poster and discussed the proper steps and contact time for sanitizers.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Facility only has one reach in cooler, current ambient was 43 degrees Fahrenheit. PIC states the equipment was plugged back in, unit must be able to properly cold hold food items at 41 degrees Fahrenheit or below.
Regulation: 511-6-1.04(4)(u) - food display (p)
Observed CFSM fix trays and sit them out on counter for students to decide which condiments they want. COS trays were moved behind sneeze shield.
All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed uncovered beverage, used for employee consumption, stored directly behind Bain Marie at serving table. COS cup was moved; employees may only drink from a single service cup with a lid and straw in food prep/service areas.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
The most current inspection is not posted in a visible location.
Observed the inspection report being posted in the kitchen area.
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.
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Facility does not have current food service permit displayed.
Post the permit in a location in the food service establishment that is conspicuous to consumers.
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
Hand washing sink used by food service personnel must have a hand washing reminder sign.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed box of single service trays stored directly on the floor inside food prep area.
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.