Southern Fusion Dining

Observed a scoop handle touching sugar in the sugar bin. PIC corrected on site by removing and relocating the scoop. PIC will order smaller scoops to properly store in the sugar bin.

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 the top of the preparation cooler lid contained build up. The fan located in the kitchen area also contained build up. PIC will clean the fan and cooler lid by 4/24/2026.

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 trash dumpster was missing a dumpster plug. One of the lids is also in bad repair. PIC will have the dumpster plug and lid replaced by 4/24/26. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed several ceiling tile and walls in need of cleaning throughout the kitchen due to stains.

Observed the walls in need of cleaning underneath the 3-compartment sink.

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 vents in the dining area. Also observed vents in both restroom in need of cleaning to prevent odors. 511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Observed clean plates and bowls stored not inverted near the steam table. Observed clean bowls and plates stored in the reach in cooler not inverted. Also, observed pots and pans not inverted underneath the shelf in the kitchen. All clean dishes must be inverted to prevent contamination.

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 clean dishes in the dishwasher area wet nesting and not inverted to protect from contamination.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the vent (blowers) in the walk in cooler in need of cleaning due to an accumulation of dust build up.

Observed some of the equipment (exterior surface) on the hot line in need of cleaning due to old food debris/old grease debris.

Observed the floors in need of a deep cleaning throughout the kitchen and the floor in need of resealing.

Observed several ceiling tile and walls in need of cleaning throughout the kitchen due to stains.

Observed the walls in need of cleaning underneath the 3-compartment sink.

Observed the HVAC vent above the microwave in the kitchen with a condensation leak. The water was being caught in a pan. This could possibly lead to contamination of food items. The microwave was moved from below the leak.

Advised PIC to call a technician to service the vent. Please have the condensation leak serviced and repaired by 10/3/25. Please submit a copy of the completed work order to sabrina.young@dph.ga.gov by 10/3/25.

Observed (1) light out above the ventilation system in the kitchen.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed the ice scoop bucket with a brown debris build up on the interior surface.

Observed the dishwasher with a brown build-up. Contact your chemical company to get something to remove the calcium build-up so the dishes won't get contaminated after they have been cleaned.

Observed clean knives stored with build-up on them.

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.

The most recent routine inspection report was posted, but the CFSM document was in front of it covering the report.

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.

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 a scoop's handle stored in the panko. All handles should be stored upward in the food items.

Observed clean plates and bowls stored not inverted near the steam table. Also, observed clean bowls and plates stored in the reach in cooler not inverted. All clean dishes must be inverted to prevent contamination.

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 some of the equipment (exterior surface) on the hot line in need of cleaning due to old food debris/old grease debris.

Observed the caulking around the 3-compartment sink with a black mold-like build up. Please remove and recaulk.

Facility need the correct quaternary ammonium test strips for the quat solution (3-compartment sink).

Observed the floors in need of a deep cleaning in throughout the kitchen.

Observed several ceiling tile and walls in need of cleaning throughout the kitchen due to stains.

Observed the walls in need of cleaning underneath the 3-compartment sink.

Observed the vents above the toilets in both restrooms in need of cleaning due to thick dust build-up.

Observed raw shelled eggs stored over ready to make waffle batter and raw beef burgers stored over several containers of milk. PIC immediately removed items (COS).

Observed the ice machine with a black mold-like substance on the back interior wall and a brown substance on the white chute. Observed the dishwasher with a thick brown build-up. Contact your chemical company to get something to remove the build-up.

Observed the sanitizer buckets not registering with the proper amount of sanitizer. PIC remade the solution to 50 PPM chlorine (COS).

Observed clean dishes stored on a shelf not inverted with water nesting in them. The dishes will need to be inverted to properly air dry.

Observed some of the equipment (exterior surface) on the hot line in need of cleaning due to old food debris/old grease debris.

Observed the floors chipping in the dish room, throughout the kitchen, and back door area. The floors will need to be cleaned and properly sealed to make them smooth. Also, observed the ceiling tile with dark brown and yellow stains. These will need to be replaced with smooth vinyl gypsum board.

Observed the walls underneath the 3-compartment sink in need of cleaning.

Observed (1) light out under the ventilation hood system (Repeat). Observed batteries are needed in the extra lights in the walk in cooler for adequate lighting to see the food products.

Observed an employees cellphone laying on the microwave near gloves and other items. PIC removed the phone (COS).

Observed (3)replacement drink syrups "in use" with expired dates. (Zero sugar 11/23; Pibb extra 2/24; 1/24).

Observed the vegetable and meat sink faucet leaking. Please repair.

Observed the ice scoop for the big ice machine stored in a tin holder, but the scoop is not protected and it is touching the wall.

Observed some of the equipment on the hot line in need of cleaning due to old food debris/old grease debris. ( Repeat) Also, the vents/ blowers in the walk in cooler along with the ceiling has a think dust debris that needs cleaning.

Observed the ceilings throughout the kitchen and some HVAC vents over the prep area with a dust debris. (Repeat)

Observed the floors chipping in the dish room and some throughout the kitchen and back door area. the floors will need to be clean and properly sealed to make them smooth. Also, observed the ceiling tile with dark brown/yellow stains. These will need to be replaced.

Observed (1) light out under the ventilation hood system. (Repeat)

Observed 2 items in the walk in cooler with expired dates (gravy and a onion preservative). PIC removed the items to discard them. (COS) (Repeat)

Observed a soiled wiping rag/cloth laying in the handwashing sink. PIC removed the wiping cloth. (COS) Make sure to only wash hands in the hand sink.

Observed several pieces of equipment in the kitchen in need of cleaning due to old food debris and/or old grease debris (reach in coolers, grills, fryers).

Observed the ceilings throughout the kitchen and vents with a heavy dust debris. Also observed the floors chipping bad in the dish room and throughout the kitchen. Please clean the ceilings and properly seal the floors to make them smooth.

Observed (1) light out under the ventilation hood system.

Observed (1) employee's cup on the clean dish rack and another cup in the server station on the prep table. PIC discarded. (COS)