GIULIA ITALIAN BAKERY

2-2A: .03(2)(m)The Employee Health Agreement form could not be located for the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: A signed form was provided for the selected employee.

2-2D: .03(5)(d)An employee was observed using the three-compartment sink to wash their hands. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The employee washed their hands at the designated handwashing sink.

12C: .04(4)(m)Wet wiping cloth was stored on a surface between uses. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The cloth was placed in the container.

2-2D: .06(2)(o)The handwashing sink was blocked by a preparation table. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: The preparation table was relocated.

3-1A: .04(2)(a)The owner was unable to obtain a copy of Latte Buckhead Inc Department of Agriculture license. Therefore, the product has been placed on hold until the license is provided. Food shall be obtained from sources that comply with law. (P)

8-2B: .07(6)(e)Residential-grade pesticides were stored on the shelf. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: The pesticides were discarded.

8-2B: .07(6)(c)Chemicals were stored with drink syrups. 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. (P) Corrective Actions: The chemicals were relocated to chemical storage area.

12B: .03(5)(g)Employees were observed wearing bracelets and a watch while preparing food. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The jewelry was removed.

12B: .03(5)(f)An employee with painted nails was observed preparing food. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: The employee ceased preparing foods.

12B: .03(5)(i)An employee was observed preparing food with hair not properly restrained. 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 (1/2"). (C) Corrective Actions: The employee ceased preparing foods.

12C: .04(4)(m)The wet wiping cloth container was observed without a detectable sanitizer at least 150 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was added to the wet wiping cloth container to achieve the concentration of 200 ppm.

10D: .04(8)(b)Expired deli meats and cheese in the refrigerator. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: The foods were discarded.

5-2: .04(7)(e)Observed undercooked egg on top of Quiche that was on time control. Facility does not have pasteurized shell eggs, therefore, a consumer advisory is needed. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: Consumer Advisory statement provided at appropriate font size to be posted in the facility. PIC has been instructed to permanently add consumer advisory to digital menu board. Items identified that can be undercooked or has undercooked ingredients.

6-1D: .04(6)(i)Observed several different types of meat, cheese and tomato sandwiches intended for time control not properly marked for time control. PIC stated that the sandwiches were made for 8 am to 12 pm and the food was due to be discarded. 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: All sandwiches discarded.

12C: .05(10)(b)Wet wiping cloths stored on surface. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths placed back into sanitizer bucket.

13A: .02(1)(d)Inspection report of 100 posted from opening inspection. Inspection prior to todays inspection was a score of an 88. 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. (C) Corrective Actions: Todays inspection score provided in printed form to post.