Black Rose Cafe and Bar

Observed two reach in coolers (one in the kitchen and the other one on the front-end) without a thermometer to measure the air temperature in the warmest part of the units. Make sure all coolers have a thermometer.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed in employee in the kitchen preparing food items without a hair restraint.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed a heavy condensation leak in the reach in cooler in the kitchen. The leak is being caught with a plastic bowl. Please contact a plumber to see if a drain line is clogged or if there or any other issues with the cooler. Please remove all food items from underneath the leak to avoid potential contamination of the food items. Please email a completed work order to sabrina.young@dph.ga.gov by 1/16/25.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed several clean utensils (forks/knives) laying on the bar counter top exposed to contamination. The dishes will need to be inverted or covered when employees are not wrapping them for use.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed a thick accumulation of old food build up on the bottom shelf in the reach in freezer in the kitchen.

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 the triple door reach in cooler not holding the required temperature and potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PIC stated that the technician will service the cooler on tomorrow (7/15/25). Please send a copy of the completed work order to sabrina.young@dph.ga.gov once it is repaired. All TCS food items must be removed until the cooler is repaired, if held longer than today then it must be discarded (COS).

Observed bacon stored on top of raw chicken tenders, eggs by raw chicken tenders, and queso dip stored by raw eggs. Food should be arranged according to cooking temperatures. Reviewed the refrigerator storage chart with the PIC. Items were removed and arranged properly (COS).

Observed a box of eggs stored on a shelf above the meat and produce prep sink. The PIC stated that the delivery was made on yesterday (7/1), and she forgot to put them in the cooler. Advised PIC that the eggs have been in the temperature danger zone for too long and will have to be discarded immediately. Eggs were threw away (COS).

Observed no dates on opened bags of shredded cheese, sliced pepper jack cheese, sliced American cheese, and whipped topping.

Observed no preparation or disposal date on three containers of waffle mix, several bags of black beans, and white rice. All products held longer than 24 hours must be marked with a date of disposal or preparation date.

All items where marked with the date (COS).

Observed a fly sticky fly strip filled with gnats/drain flies hanging above the produce sink. The sticky trap was removed. They cannot be stored in the kitchen or food preparation area (COS).

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed an excessive amount of gnats and drain flies in the kitchen above the meat and produce sink and on the front area (bar and dessert area). Pest control company must come treat the facility for gnats by 7/9/25. Please send a copy of the report to sabrina.young@dph.ga.gov.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed two reach in coolers in the kitchen without a thermometer to measure the air temperature in the warmest part of the units. Make sure all coolers have a thermometer.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use.

Observed a heavy condensation leak in the triple door reach in cooler. Observed plastic bowls in the cooler catching the leak. Please contact a plumber and see if the drain line is clogged or if there or any other issues. Please remove all food items from underneath the leak.

Also, observed the motor freezing over in the double door reach in cooler. The cooler must be serviced. Please have both coolers checked and serviced by 7/14/25.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the current inspection report not posted and the report is not visible for all customers (only for the guests at the bar). Advised PIC to relocate the current inspection report and follow the guidelines below:

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed utensils stored in water at 92F on the front-end. The water must be checked regularly to ensure that it is held at 135F or above.

Also, observed black plastic (single-use) cups being used to scoop food products.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed several clean plates and bowls stored underneath the prep table not inverted to protect from contamination. The clean dishes must be stored inverted or the top plate/bowl must be wrapped so employees can pull underneath the bottle.

Observed two containers with food stored in them (beef sausage and bacon) not in good repair. One was cracked and the other container had a hole in it from being burned. Any surfaces that comes into contact with food must be maintained in a good condition. Items were discarded and new containers were placed in the coolers (COS).

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed the quaternary ammonium test strips for the 3-compartment sink expired. Please replace the test strips.

Observed an accumulation of black debris inside of of a ice bin on the front-end. Employee stated that the bin is not in use. Advised PIC to make sure that it is maintained clean and to put a "Not in use" sign on the bin.

Observed several raw shelled eggs sitting out on the countertop in the kitchen at temperatures greater than 41 degrees Fahrenheit.

Observed an employees coffee cup stored in the reach in cooler with other food products served to the public. Advised PIC to store employees items in a designated area. PIC discarded the drink (COS).

Observed the handles of the scoops stored in the powder sugar and the pancake mix in the kitchen. Make sure that all handles are stored up when not in use.

Observed several TCS food products not at 41F or below. The units ambient temperatures were above 41F. PIC discarded all food products that were out of temperature, and has scheduled a tech for repair (COS).

Observed the sanitizer in both 3-compartment sink turning blue with the test strip which means the solution is too toxic. PIC remade the solution to 200 PPM quaternary ammonium (COS).

Observed employees on the front end with no hair restraints. If an employee is cooking, prepping, or making drinks their hair should be pulled back neatly with a restraint.

Observed the water pressure both hot and cold running slow at the 3-compartment sink at the bar.

Observed the reach in cooler on the front end out of temperature (ambient 60F), the reach in freezing not freezing (being used as a an reach in cooler and all frozen food items have been removed and used), and the big reach in cooler (ambient 56F). All units will need to be repaired ASAP and all food that is non TCS or haven't been prepped will need to be moved to a unit that is 41F and ice can be added to get food down to the proper temperature.

Observed no CFSM document in the facility. Please have the food manager to register and take the exam. A CFSM is required in the facility.

Observed no handwashing soap at the sink in the kitchen. PIC refilled the soap. (COS)

Observed the facility cooking raw/undercooked food items (animal products) with no advisory in the menu. A consumer advisory must be added to the menu.

Observed several employees with no hair restraints. If an employee is cooking, prepping, or making drinks their hair should be pulled back neatly with a restraint.

Observed the hot water faucet on the hand sink in the kitchen stripped. Please repair the faucet.

Observed an employee's cup and cellphone on the prep table by food that was being prepped. These items must be stored in a designated area. PIC removed the items (COS).