2075 NORTH POINT CIR ALPHARETTA, GA 30022
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Observed food items that were not in their original container without proper labelling. Advised the manager to ensure labelling of all foods to be labelled when not in their original container
Routine
Regulation: 511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)
Observed refuse area cluttered with miscellaneous objects and trash. CA- Advised PIC to clean up the area, and create a long term solution for keeping the area free of clutter.
(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items stored above 41F in the drawers along the cook line. PIC discarded all items.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. PIC was provided the DPH copy to have employees fill out.
511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) 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
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS items along cook-line in prep tops and drawers held above 41 F. PIC placed on ice. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below
Routine