8030 SENOIA RD STE 600 FAIRBURN, GA 30213
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed that there were no labels on two bulk food containers.511-6-1.04(4)(d)Bulk food removed from their original containers shall be clearly identified with their common name.
Routine
Observed that the reach in chiller at the front food service was at 45 degrees.511-6-1.04(6)(f)TCS foods shall be maintained at 41 degrees or below.C/A All TCS items were put on ice until the unit is repaired.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed lettuce at 45F, Sliced tomatoes at 46F and shredded pepper. 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 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 advised to get a technician to look at the cooing unit in front food service.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.
(i) Maintained dry; and
(ii) Used for no other purpose.
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC put napkin in a sanitizer solution.
Routine
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed the failure to label bottles of corn meal with their contents. Food items removed from original packages shall be clearly and legibly identified in English with their common names. Advised PIC to ensure that all food containers are labelled with their content.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employees with no hair restraint/beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.
(i) Maintained dry; and
(ii) Used for no other purpose.
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. PIC put napkin in a sanitizer solution.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed residues on non-food contact surfaces of food equipment in the kitchen and I observed employee scooped crumps of discarded lettuce and other food items on the floor while prepping. 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.