BBQ Olive Chicken

1-2A: .03(2)No person in charge present at time of inspection. 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Multiple TCS foods did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods cooling cut kimchi and garlic and oil mixtures. Facility cooling foods in the 2 door standing prep cooler where high levels of worker activity are occurring. The 2 door standing prep cooler is also not working properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler. Discussed cooling kimchi in thin pans and stirring garlic and oil mixtures to initiate air flow.

15A: .05(6)(a)The ambient air temperature of the 2 door standing prep cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

1-2A: .03(2)No person in charge present at time of inspection. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived during inspection.

2-2D: .06(2)(o)At time of inspection observed a bench with a container of flour stored in front of the front handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Bench and container of flour were relocated.

4-2B: .05(6)(n)Observed employee washing dishes in the dish machine with a chlorine sanitizer concentration of 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine was adjusted so that chlorine sanitizer was dispensed at 50-100ppm.

16B: .06(2)(r)At time of inspection, facility did not have cold water at the front handwashing sink in the kitchen. It was observed that the cold water nozzle under the sink was turned off. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Employee turned the cold water back on.

17D: .07(4)(b)Observed several employee items stored with and above customer food, equipment, and single use items (3 cell phones, wallet, speaker, phone charger). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Employee items relocated to a designated area.

1-2A: .03(2)PIC (Person in charge) not present at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 40 mins later

2-2A: .03(4)(a)(b)(c)(e)(f)PIC unable to inform inspector of correct exclusion time for sick employees with symptoms of vomiting and diarrhea. PIC also unable to inform inspector of which foodborne diseases and symptoms that must be reported to the health authority when notified. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC informed which foodborne diseases and symptoms that must be reported to the health authority ,and the correct exclusion time for sink employees exhibiting symptoms of diarrhea and vomiting.

6-1D: .04(6)(i)Facility uses time control for rice cakes, cut cabbage, and hard boiled eggs stored inside chef base under stove. Facility uses a 4 hour timer for the TCS (Time/temperature control for safety) foods. However, PIC is unable to provide inspector with copy of TPHC procedures. Foods on time control not discarded at the end of inspection. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Sample GNR (Gwinnet Newton Rockdale) time control procedure given to PIC. Foods past 4 hours discarded.

17D: .07(4)(b)Employee personal items stored in and above areas of FUELS (Foods, clean equipment, utensils, linens, and single service articles) such as: phones stored on prep top table and prep top cooler, dozen donuts on dry storage foods. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated employee personal items into designated employee areas.