296 NORTHSIDE DR SE STE B ATLANTA, GA 30315
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed that the ServSafe certificate expired since 6/11/2024. CA: Advised the PIC to renew his certificate.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed hashbrowns, cheddar cheese, and fish filets held at a temperature above 41F or below. CA: PIC advised to discard items and that time/temperature control for safety food shall be cold held at 41F or below. COS: PIC discarded items.
Observed that the ServSafe certificate expired since 6/11/2024. CA: Advised the PIC to renew his certificate.
Observed frozen trout filets stored unwrapped and uncovered in reach-in freezer in main kitchen. Observed tomatoes and lettuce in reach in cooler in main kitchen. Corrected on site - PIC placed filets and veggies in a food container with a lid.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed chicken wings, hashbrowns, fish filets, baked potatoes stored in RIC in main kitchen with no date marking of prep/disposal date. CA: Advised pic to date mark everything once opened and/or if putting food items in a different container other than original packaging.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed food containers of sauces that were not labelled with common names and out of original packaging. I advised the PIC to label everything once opened and put into another container.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fish in metal container thawing in stagnant water. CA: PIC advised to place fish under running water that can flow through at a temperature of 70°F or below. Also advised pic to use reach in cooler to thaw TCS foods.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed that the ServSafe certificate got expired since 6/11/2024. I advised the PIC to renew hid certificate. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed some of the food containers were not labeled with common names. I advised the PIC to label them and he did. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed the walls and floors were not cleaned. I advised the PIC to have them clean. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.
(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Routine
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
Observed the food safety certificate for person in charge posted in the establishment had expired. Corrective action - Advised facility manager to register for approved food safety course to renew the certification.
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.
A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.
The certification is not transferable between persons.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed frozen trout filets stored unwrapped and uncovered in reach-in freezer. Corrected on site - PIC placed filets in a food container with a lid. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food splatter and residue on interior surfaces of microwave in front food service area. Corrective action- PIC advised to perform detailed cleaning of microwave. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
Observed reach-in cooler in main kitchen area with broken ambient temperature thermometer inside. Observed reach-in coolers in main kitchen area and front food service area without ambient temperature thermometers inside. Corrective action - provide functioning, accurate thermometers for all reach-in coolers in the establishment. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food stored in reach-in cooler with food served in the establishment (fast food fried chicken and personal beverage in reach-in coolers). Corrective action - PIC advised to designate an area separate from food service items for employee personal food.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed food residue and debris on exterior of bulk food containers and shelving in main kitchen area. Corrective action - PIC advised to perform deep cleaning on nonfood contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Regulation: 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)
Observed several items unnecessary to the food service operation stored in the facility. Corrective action - PIC advised to remove unnecessary items and equipment that is no longer functional from the establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed damaged floor and ceiling tiles throughout the facility.
Observed buildup of food residue and debris on floors and walls near warewashing area in main kitchen.
Corrective action - PIC advised to perform deep cleaning of floors, walls, and ceilings in the establishment. PIC advised to repair floor and ceiling tiles as needed.
All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food stored in reach-in cooler with food served in the establishment (fast food fried chicken and personal beverage in reach-in coolers). Corrective action - PIC advised to designate an area separate from food service items for employee personal food.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food stored in reach-in cooler with food served in the establishment (fast food fried chicken and personal beverage in reach-in coolers). Corrective action - PIC advised to designate an area separate from food service items for employee personal food.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food stored in reach-in cooler with food served in the establishment (fast food fried chicken and personal beverage in reach-in coolers). Corrective action - PIC advised to designate an area separate from food service items for employee personal food.