2501 BLACKMON DR STE 600 DECATUR, GA 30033
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several metal pans and plastic containers stacked wet inside the dish pit. CA: Advised PIC dishes shall be properly air dried before stacking
Routine
Routine
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed several metal pans and plastic containers stacked wet inside the dish pit. CA: Advised PIC dishes shall be properly air dried before stacking
Regulation: 511-6-1.05(6)(b) - cutting surfaces (c)
Observed 3 cutting boards stained stored underneath the prep table in the main kitchen. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed tzatziki sauce, regular hummus and roasted eggplant stored on the front food service prep top cooler and back-up stored inside single-door reach-in cooler under the front line measuring temperatures above 41*F prepared at 9AM. CA: Advised PIC Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: PIC discarded product during time of inspection
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
Observed 3 Servsafe certificates posted from individuals that no longer work for the facility. CA: Advised PIC The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: PIC removed old documents and replaced with the new CFSM
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed a wet wiping cloth with food debris stored inside the hand sink on the front food service line upon arrival. CA: Advised PIC A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed and discarded the wiping cloth
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed tongs down inside fetta cheese and corn on the front food service line and tongs down inside containers of lettuce on the prep top cooler in the main kitchen in direct contact with food items. CA: Advised PIC during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC removed tongs and placed the in the dish pit for cleaning and replaced with new ones during time of inspection
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several metal pans and plastic containers stacked wet inside the dish pit. CA: Advised PIC dishes shall be properly air dried before stacking
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Observed single-use forks, spoons and knives stored inside holders with debris present. CA: Advised PIC single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS: PIC discarded utensils , washed and sanitized the holders and replaced with new utensils during time of inspection
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine measuring 0PPM chlorine in-use during time of inspection. CA: Advised PIC 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), chlorine shall be maintained between 50-100PPM
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food debris present on metal pan lids stored as clean on the dish rack during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed dishes and placed at the 3-compartment sink to have properly cleaned and sanitized during time of inspection