THE CHATTAHOOCHEE GRILL

Observed hand sink in main kitchen to have no running cold water. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.. Section F of the Design Manual requires handwashing sinks to have both hot and cold water to allow for food employees to comfortably wash their hands with tempered water, using a combination faucet or mixing valve. Note: The facility will need to have this repaired to provide an adequate water temperature of at least 85F for food employees to comfortable wash their hands.

Observed bar low-temperature warewashing machine to register a 0ppm of chlorine when measured with a chemical test kit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) COS: The PIC immediately replaced the chemical sanitizer with a new sanitizer that registered between 50-100ppm when measured with a chemical test kit.

Observed brown rice cooling, while fully covered in the reach-in cooler in the main kitchen. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately uncovered the brown rice and moved it to the reach-in freezer in the main kitchen to rapidly cool and allow for maximum heat transfer.

Observed in-use wiping cloth to not be stored in a chemical solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (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. COS: The PIC immediately discontinued use of the cloth and replaced with a new one that was stored in a chemical solution between uses.

Observed flooring in the main kitchen to have heavy soil accumulation and observed gaskets to have heavy soil accumulation as well. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Note: The facility will have to wash, rinse, and sanitize these areas along with replacing gaskets as needed.

Observed several prep top coolers left open while not in use. Also observed some food containers in reach-in coolers without lids.

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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

Note: PIC immediately covered all food.

Observed raw meats thawing in a prep sink without being completely submerged.

Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C)

Note: PIC immediately set up a proper thawing method.

Observed ROP fish thawing while still sealed in a reach-in.

Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less

Note: PIC immediately cut open packaging.

Observed food employees actively prepping food without proper hair restraints. 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. Note: Food employees immediately put on proper hair restraints during inspection.

Observed food employees actively prepping food with bracelets on wrists. 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. Note: Food employees immediately took off bracelets during inspection.