VIP Wings Deli and Cafe

I observed a blocked handwashing sink 511-6-1.07(3)(c) - Handwashing Aids & Devices, Use Restrictions (C) c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

C.A: PIC told to ensure all handwashing sink are accessible and provided with all materials at all times

I observed a mold like substance on the ice machine 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. Pf. C.A: PIC advised to clean and sanitize the ice machine regularly

Food Manager Certification not posted. Post where conspicuous to customers view. Code: 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.

The person in charge could not demonstrate awareness of the five symptoms that relate to diseases that are transmissible through food and no documentation of training was present at time of inspection. Please be aware that the permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: Train your staff on the follow symptoms and diseases they must report to the person in charge and certified food safety manager:1. 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P

Missing soap and paper towels at front hand sink and bathroom handsink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap and paper towels.

Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods.

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. CA: post inspection report for public view.

No handwashing sign provided at a handsink used by food employees. Code: Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Missing Smoking not permitted sign. Post at entrance. Code: O.C.G.A. § 31-12A-8. “No Smoking” signs; (a) “No Smoking” signs or the international “No Smoking” symbol consisting of a pictorial representation of a burning cigarette enclosed in a red circle with a red bar across it may be clearly and conspicuously posted by the owner, operator, manager, or other person in control in every public place and place of employment where smoking is prohibited by this chapter.

Observed personal care item stored with food. CA: move area designated to store personal items to non-food or food contact surface storage space. Code:

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed hand washing sink in the kitchen by reach in cooler out (sink connection pipe broken and not in place). A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC instructed to repair.

Observed raw prepped shrimps, raw prepped chicken and other food container stored in reach in cooler without lids/covers/cling wrapped. 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 instructed to cover stored foods.

bserved cooked chicken, shrimp, rice, curry goat, chicken, etc.) prepared on site and held more than 24 hours with no proper date marking. 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. PIC will date marked all the prepared food containers.

Observed several gnats flying throughout main kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies. Routinely inspecting the premises for evidence of pests. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule and Eliminating harborage conditions. PIC will increase exterminator inspections to minimize presence.

Observed boxes and other items stored on kitchen floor that allows for contamination. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Advised PIC to store boxes/items 6 inches above the floor.

Observed residues on non-food contact surfaces of food equipment in the kitchen and build up and debris in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.

Observed grease stains and buildup on floor and wall junctures. 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. PIC advised to facility clean.

Observed in reach in cooler wrong stacking of red paper with shrimp and chicken wings (uncovered) stored together on one level of rack without separation. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. PIC Advised to stack correctly.

Observed the only employee/person in change on duty could not answer questions as it relate to the right temperature for hot/cold holding foods, and not knowledgeable about cooking Time/Temperature Control for Safety Foods, through daily oversight of the employees' routine monitoring of the cooking temperatures. Observed person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Instructed manager to train employees/PIC on food safety rules.

Observed hand washing sink in the the kitchen by reach in cooler was clouded with items such as sponges and containers and has not soap or hand dryer/paper towel. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC instructed to supply hand sink washing aids and devices to avoid contamination.

Observed raw prepped shrimps, raw prepped chicken and other food container stored in reach in cooler without lids/covers/cling wrapped. 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 cooked chicken, shrimp, rice, curry goat, chicken, etc.) prepared on site and held more than 24 hours with no proper date marking. 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. PIC will date marked all the prepared food containers.

Observed boxes of oil, and other items stored on kitchen floor that allows for contamination. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. PIC moved stored boxes 6 inches above the floor.

Observed grease stains and buildup on floor and wall junctures. Observed clusters of utensils, aprons, rags and equipment stored together throughout the facility. PIC advised to re-organize and separate utensils, chemicals and other items.