Get Fruity Cafe

Observed in freezer ice scoop directly sitting in the ice with handle and scooper directly touching ice. PIC removed ice scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food

Observed wet stacking of food trays above 3 compartment sink. PIC advised to properly air dry utensils and equipment. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Person in charge not performing duties: no thermometer observed in hot box with salmon at 125F and no probe thermometer provided to be able to successfully monitor temperatures. Person in charge not ensuring employees are holding, cooking, cooling Time/Temperature Control for Safety (TCS) Foods, through daily oversight of the employees' routine monitoring of the cooking temperatures. CA: Purchase and start using an NSF certified food thermometer. Person in charge must performing duties which include the monitoring of receiving of foods to determine if they were from approved sources; placing them in the correct storage areas; and ensuring the TCS foods are received and maintained at the correct temperatures, protected from contamination, and unadulterated.

Manager lacking proof of Food Manager Certification and no one certifed at this location. Certificate is for owner and also listed at Greenbriar Location. CA: Contact an accredited CFSM trainer for a certification training and exam for manager certification. See website provided for a list of instructors and proctors. Code: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

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. CA: Train each food employee on the 6 most common foodborne illness and their symptoms and then have them sign the verification of training form sent by email. Code; 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

Handwashing supplies not provided at 2nd hand wash sink separated by equipment from the first hand wash sink. The dispensers do not work. CA: provide handwashing supplies at each hand sink. Code: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Provide both procedure and supplies for procedure onsite. Code: 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

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Directions state QAC must be at 200 ppm. Observed around 100 ppm. CA: Discard sanitizer water where towels were stored for reuse and fill with 200-300 ppm Quaternary Ammonium Chloride (QAC). Make sure to wash rinse and sanitize all food contact surfaces as often as needed or every four hours maximum. Follow chemical manufacturer's guidelines.

Doors were not on hot holding equipment where salmon was initially found at 125F at 11:59 am. COS: Doors placed back on unit and at 12:40 pm observed salmon at 143F. CA: Ensure salmon completely reheats to 165F and holds at 135F.

Cook reports that the door was ajar for the reach in cooler where 4/15/25; 45F tomatoes, 50F packs of shredded cheese, and a container of 50F shredded lettuce were stored. CA: To ensure 41F of food, must keep doors closed tightly. Discard any TCS foods in unit for over 4 hrs. COS: Unit recovered to under 41F. Code: (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Observed no ambient air thermometer located in the warmest/coolest part of the holding unit. CA: Provide ambient air thermometers inside each cold and hot holding unit. Code: 1. 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.

Most recent inspection not posted. Print and post. Code: 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 awa

Missing no smoking sign. Print and post sign provided by email or similar signage.

Observed utensils where splatter from the hand wash sink could contaminate. COS: PIC moved the utensils. Code: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Facility satisfied legal notice by paying for annual fee by today but did not post the permit. Pick up permit from your closest Fulton County Environmental Health office and post permit.

Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed improper vertical and horizontal separation. Cos: moved product into correct order. See education chart provided.

Person in charge not performing duties; no thermometer observed in hot box with salmon at 132, shrimp at 125, meat patties at 110 and vegetable patties at 108f. Person in charge not performing duties and monitoring employees receiving of foods to determine if they were from approved sources, placed in the correct storage areas, received and maintained at the correct temperatures, protected from contamination, unadulterated ; not ensuring employees are holding,cooking,cooling Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures.

Manager lacking proof of Food Manager Certification and no one certifed at this location. Certificate is for owner and also listed at Greenbriar Location. Code: Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

The PIC could not provide symptoms and diseases nor 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. Code; 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 and

Missing operational soap dispenser.

Missing procedures.

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

There is insufficient cold holding and/or hot holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures.

Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COS: removed bracelet and watch. Code:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Legal notice was issued yesterday for payment of annual fee by today. Post permit once received.

Missing no smoking sign.

Single use articles and/or single service articles are not being stored properly - they are being stored on the floor in front of the restroom.

Observed prep top cutting board with stains and gashes. CA: all food contact surfaces shall be cleaned to sight and touch. Advised PIC to replace cutting board.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed debris in the bottom of RIC and in gaskets of RIC. CA: non food contact surfaces shall be kept free of accumulation of debris.

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed blender with dirty bottom and dirty handle stored in ice machine. Observed prep top cutting boards with stains. COS: employee removed blender from ice machine. CA: all food contact surfaces shall be cleaned to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several containers in containers in RIC (salmon, shrimp, cheese, turkey bacon, etc) without proper date marking. CA: all food items kept for longer than 24 hours shall be labeled with a proper prep date or discard date.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.

Observed several squeeze bottles at prep top area area and area above blender not labeled. Observed containers above blender not labeled. CA: items removed from its original container shall be labeled with its common English name.

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.

Observed visible light under bottom of back door. CA: all outer opening shall be protected against entry of pests.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

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

Observed leak at pipe under hand-washing sink. Also observed wooden planks under pipes at 3-compartment sink and meat sink, holding pipes up. CA: system shall remain in good repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed current inspection report not posted. CA: most current inspection report shall be displayed in public view within 15 feet of the door.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

Observed RIC under prep top cooler with water pooled at the bottom. CA: all equipment shall be kept in good repair.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed gaskets on multiple RICs with debris in them. CA: nonfood contact surfaces shall be kept free of accumulation of debris.

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed buildup of black slime in the interior of ice machine. I instructed manager, Maurice to remove all ice and clean and sanitize inside the ice machine.

Observed stained cutting boards with groves, must clean cutting boards ever 2 hours.

Manager had employee clean and sanitize both cutting boards.

Observed missing date marking on sliced tomatoes, ready to eat turkey meat, sauces inside reach in coolers in back of house. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. I Instructed the manager to date marking the sliced tomatoes and turkey containers.

Observed containers of meat, squeeze bottle sauces in storage containers inside reach in coolers were not identified with the common name. and 4 food containers above blenders not identified.

Food Storage Containers shall be 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.

I instructed the manager to label all food containers and squeeze bottle with there common name.

Observed green wet wiping cloth not stored in sanitizing solution between uses. Employee removed wiping cloth from top of small reach in cooler and placed cloth in the dishwashing area.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed broken hot water handle on 3 compartment sink. Manager repaired hot water handle.

Observed soiled reach-in cooler gaskets and inside top of reach in chest freezer door. Manager clean gaskets and freezer door.

Observed foods (cut strawberries, pineapples, and grapes) stored in a reach in cooler in front food service with mold-like growth and has been altered in color or appearance to appear wholesome. Food shall be safe, unadulterated, and honestly presented. Foods were discarded.

Observed time control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Tune fish 46 F, Shredded carrots 49 F, tomato 47 F, prep top cooler ambient air 48 F, lettuce 56 F, cut leafy vegetable 47 F, and etc.). 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded vegetables and high temperature TCS food Items and move other food items into a reach in cooler in the kitchen.

Observed 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. According to Code: 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. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow 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. COS: Provided procedural steps to PIC.

Observed a gallon of milk with no top in a reach in cooler in front food service by the smoothie freezer. Observed turkey and sauce in a reach in cooler in the kitchen area with no lids. 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. PIC covered foods.

Observed stained cutting with groves, and Person in charge failed to properly sanitizing equipment before serving food to customers. Education was given to PIC on how to properly sanitize prep top with a sanitizer bucket napkin and advised to change the cutting board.

Observed missing date marking on various food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.

Observed chemicals stored together with utensils 3 compartment sink in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC advised to separate toxic items stored by with or by foods.

Observed unpasteurized in house combined juices sold to customers onsite and on line without labels/warning notice "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." C/A: Informed the PIC to stop service of unlabeled and unpasteurized juice prepared on site without an approved HACCP plan. Contact Health Department for challenge test and HACCP procedures.

Observed heavy fly activity in the restroom, and in the kitchen area. The facility must increase fly treatment prior to the next routine inspection. Code- Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device or the devices be installed so that they are not located over a food preparation area, and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Facility must take additional steps in conjunction with your pest control contractor such as ensuring no standing water is around the building (especially doors) or debris. Also, keep the dumpster area clean and dry as much as possible. Facility needs better elimination methods for the pests that still make it into the facility.

Observed food items (all squeeze bottle sauces) in storage containers were not identified with the common name of the food items. 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. PIC advised to label all food containers.

Observed items stored on floor in the kitchen. Linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. Instructed PIC to move items off the floor.

Observed commode tank cover missing and a cleaning spray bottle on the sink instead of a hand soap. PIC instructed to remove chemical spray bottle and replace with a hand soup. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Technician came and fixed restroom commode.

Observed all the reach in cooler in front food service were out. Observed hole on the wall by the hand sink in front food service, and observed gap beneath the back door of the facility. All physical facilities shall be maintained in good repair. Pic instructed to buy a floor sweeper sealant to cover the back door, and fix repairs.