815 ATLANTA HWY CUMMING, GA 30040
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)(c) - when to wash (p)
Inspector observed employee change tasks, doff gloves, then don new gloves without washing hands in between. (dish pit to serving and putting ice into cups) COS PIC had employee wash hands. CA: Wash hands when changing tasks.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee's drinks stored on prep top and on shelving next to/touching single service utensils. COS PIC washed and sanitized the prep top. COS PIC discarded single service utensils in contact with employee drink. Advised PIC that drinks shall be stored in a designated area away from food and food contact surfaces.
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed facility without written procedures for vomit / diarrhea events. COS Provided PIC informational documents of Vomit-Diarrhea Clean-up Procedures -using bleach (facility has this chemical).
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee phone on top of cutting board. COS PIC pulled cutting board to be washed and sanitized. Advised to ensure employees use designated for employee belongings.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed 2 of the 4 hand sinks hot water 80F and 88F. Advised PIC to maintain hot water temperature at hand sinks at or above 100F.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed dish room hand sink blocked with cleaning supply shelf. Advised PIC to have sink accessible at all times. COS- shelf relocated.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed ROP salmon thawing in the walk-in cooler. ADvised PIC:511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below,
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed drain at the beverage station in disrepair. Advised PIC to have drink machine serviced/repaired.