Sudo Bar and Grill

Observed dry and wet fish batter and chicken batter stored uncovered in between uses. PIC covered both dry and liquid batters. Observed ice bin lid missing on the soda machine right outside of the kitchen. Please place cover over ice bin until lid is repaired or replaced.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

Observed slight mold like substance accumulation on the interior surface of 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.

Observed quat sanitizer solution in bucket at 0ppm. PIC corrected on site. New concentration was 200ppm.

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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed vegetable sink separating from the wall.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed shelves in the kitchen behind the reach-in freezer with dust build up. Observed shelves in the walk-in cooler with food and mold-like substance build up.

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.

Observed food debris in the prep top cooler. Observed burnt food debris underneath the grill and stovetop.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed walls behind and underneath the 3 compartment sink, meat sink, vegetable sink, pre-rinse sink and dish machine in need of cleaning due to build up. Observed small holes above the sanitizing compartment sink and vegetable sink. Observed separating wall in the walk in cooler with mold-like substance accumulating. Observed floor in need of cleaning in the walk-in freezer. Observed baseboard by the back kitchen food missing and in need of repair. Observed floor in men's restroom in disrepair.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed dust build up on air vents in the unisex restrooms.

Observed TCS food items cold held above 41F. The kitchen manager used ice bags to rapidly cool items in the lowboy cooler under the grill and the prep top cooler.

Observed interior of soda gun nozzles in the front and back bar areas in need of cleaning due to sticky residue and mold like substances.

Observed raw salmon thawed completely in ROP packaging in the lowboy cooler underneath the grill.

Observed previous inspection report not posted.

Observed debris on the floors under the front bar area, underneath the shelves in the walk-in freezer, underneath the dish machine in the kitchen, and in the beer cooler.

Observed calcium build up and debris inside of dishwashing machine. Discontinue use of dish machine until interior surfaces are cleaned.

Observed two (2) chemical spray bottles with unknown clear liquid located at the bar. All chemicals must contain a common name label.

Observed chlorine sanitizer solution in the main kitchen at 200ppm. Kitchen manager corrected the concentration to 100ppm.

Observed raw salmon thawed completely in ROP packaging in the walk in cooler. Kitchen manager corrected on site by removing salmon from the packaging.

Observed previous score not posted.

Observed walk in cooler door unable to self close causing the door to remain ajar. Please have repairs done by 2/7/25 and email repair invoice to keundra.golden@dph.ga.gov

Observed separating wall in the walk in cooler with mold substances on it. Please clean or replace wall.

Observed raw chicken wings and cut up chicken breast cold held above 41F. All items cold held above 41F that were prepared prior to today must be discarded. Observed items in the prep top cooler cold held above 41F. PIC put items (prepped today) on ice for rapid cooling.

Observed multiple raw seafood and chicken in the reach in cooler in the main kitchen stored uncovered.

Observed mold substances and debris on interior surfaces of bar soda fountain nozzles and margarita nozzle. Observed mold substances on interior surface of the ice bin near the main kitchen.

Observed walls behind the dish washing machine and 3 compartment sink with mold. Observed debris on the floor underneath the secondary bar towards the back of the establishment. Observed separating wall in the walk in cooler with mold substances on it.

Observed employee personal headphones, nail polish remover, Vaseline gel, medicine, and food stored on the bar counter with the alcoholic beverages. Employee removed items to a designated area.

Observed dust accumulation on the air conditioning vents in the secondary bar area in the back of the establishment.

Observed no hand washing soap at kitchen sink. PIC corrected on-site.

Observed mechanical dish washing machine with calcium and food debris build up on interior surfaces. Discontinue dish washing machine and use 3-compartment sink. Observed interior surface of ice bin connected to soda fountain machine with mold like substances. Interior surface of margarita machine nozzle in the bar area with black substances. Employee cleaned margarita nozzle. (COS).

Observed knives stored in the back interior of prep top cooler. PIC removed knives (COS).

Observed excessive food debris inside the prep top cooler and reach in cooler. Observed food debris n bar area on alcohol shelf. Food debris was removed from coolers and bar shelves. (COS)

Observed food debris underneath and in between equipment in the main kitchen (stoves, prep top cooler, and reach in coolers). Dust accumulating on the walk-in cooler ceiling. Black like mold and grime substances along the wall of the dish washing machine and 3 compartment sink.

Multiple TCS food items stored in reach in cooler below grill found out of temperature (greater than 41F)k. COS: PIC placed food items on ice.

Microwave need cleaning due to food splatter in the interior.