WON KITCHEN

OBSERVATION: Written procedure for cleaning vomit & fecal incidents not provided. Kit has no Purell. CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Discussed with PIC to replace the PURELL or if bleach is used to complete the response procedure document provided. Email correction by 4-9-26

OBSERVATION: Large metal bowl sitting in the trash can while radishes were being peeled. CA: (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: Metal bowl removed cleaned and sanitized and relocated to the prep table.

OBSERVATION: Daylight visible at the bottom of the rear door. CA: 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Discussed with PIC to ensure that a door sweep or weather strip or other effective device is installed to eliminate daylight.

OBSERVATION: Food service permit is covered by FOG permit. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to post in conspicuous location for public view.

OBSERVATION: Inspection report is posted in a location that is not within 1 foot of readable distance and is difficult to see upon entry into the facility. CA: 1. 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.

OBSERVATION: Chlorine test strips are not provided for bleach used to sanitize food contact surfaces. 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

Chlorine test strips must be purchased by 4-6-26 and an email with a photo of the strips sent to nakia.robinson@dph.ga.gov

OBSERVATION: Interior and gasket of the Atosa prep cooler, Avantco freezer gasket are unclean. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Employee began cleaning the Atosa prep cooler

Observed raw not frozen chicken on a pan stored above frozen raw beef in freezer. Also observed raw beef stored above ready to eat foods (green onions) in reach in cooler.

CA: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food; and 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 arranging each type of food in equipment so that cross contamination of one type with another is prevented.

COS: PIC voluntarily rearranged foods according to types of foods to prevent cross contamination.

Observed employee wash and rinse the stainless steel pain as well as plate and place it on drying rack without sanitizing the equipment.

CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

COS: PIC voluntarily placed the dishes to be rewashed using appropriate methods and made the sanitizing solution.

Upon arrival, observed employee use their phone while standing near the line.

CA: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

COS: Employee voluntarily washed their hands, put on new gloves before touching any food.

Observed in-use utensils held in a mini hot holding unit of standing water measuring 80F.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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).

COS: PIC turned the unit on to assure water temperatures are maintained of at least 135F.