Lovin Oven Pizzeria

Observed a box of moldy and soft cucumbers stored in the reach in cooler. Advised PIC to discard the cucumbers because of the high moisture content which could lead to a risk. Cucumbers were discarded (COS).

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed an excessive amount of rust build up on the interior surface of the reach in cooler at the bar (pizza area). The cooler will need to be treated and cleaned to remove the rust build up or replaced.

Observed lasagna stored in the reach in cooler without a preparation or disposal date. PIC stated that the lasagna was prepared yesterday (7/21/25).

Observed several fruit flies/gnats around the draft beer cooler at the bar area. Also, live flies in the kitchen area. PIC stated that pest control company is currently treating the facility for gnats. Pest Control will need to retreat in 5 days by 7/28/25 for fruit flies and flies. Please send a copy of the service report to sabrina.young@dph.ga.gov

Observed the inspection report not posted so that it is prominently displayed in public view at all times. Inspection report was posted near the bar area on the wall.

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 the exterior surface of the pizza oven with dust and old food debris with the pizza paddles stored on top of the oven. The pizza oven should be cleaned.

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 broken/cracked lids covering food items in the kitchen. PIC removed the lids and replaced with a new lid to prevent contamination of the food items.

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 an excessive amount of rust build up in the prep top cooler on the make line and inside of the reach in cooler at the bar (pizza area). The coolers will need to be treated and cleaned to remove the rust build up.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed a thick build up of debris (dust and grease) underneath the pizza hood ventilation system. Employee stated that the ventilation hood system was cleaned weekly. The hood will need to be cleaned regularly to avoid contamination of food.

Observed the exhaust vent in the men's restroom with a thick dust build up.

511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Observed raw animal food stored over cooked food. Observed two bags of precooked chicken and meatballs stored with raw ground beef at the bottom of the reach in cooler.CA- PIC relocated precooked meatballs and chicken to the top of the cooler.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed a container of white substance with no label to properly identify it. CA-PIC put a label on it. (COS)

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Working containers of food removed from original container not identified by common name.

Observed condensation build up in bottom of the reach in cooler in the food preparation area causing water to pool at the bottom of the reach in cooler. PIC will have the cooler repaired by 1/31/25

Observed the ceiling in the dishwashing area and women's restroom with water damaged please clean and repaint the ceiling. CA- PIC will repair and paint the ceiling by 2/04/25

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.

Observed marinara sauce in a steam well at the bar at 111F. The sauce was taken from the reach in cooler and placed directly in the steam well for hot holding. The marinara sauce is required to be rapidly reheated up to 165F then held for hot holding at 135F or above in the steam well.

Observed several toxic chemical bottles stored by the replacement drink syrups, on the prep table, and hanging on the handwashing sink at the bar.

Observed the hand sink at the bar not supplying cold water. This will need to be fixed ASAP.

Observed the racks in the oven for the bread sticks in need of cleaning due to a thick build-up of old food debris.

Observed the door inside the reach in cooler with the door cover missing. Also observed the bottom of the prep unit at the bar with a lot of rust. Please clean and put a chemical in the refrigerator to remove the rust. There is also water nesting on the bottom of the unit.

Observed the storage racks in the reach in cooler where the salad items are kept with a black debris. Also observed the bottom of the unit in need of cleaning.

Observed holes around the floor drain in the men's restroom. Please seal around the floor drain.

Observed the ceiling in the dishwashing area with water damaged please clean and repaint the ceiling. Also the baseboards are falling off the wall underneath the dishwasher.

Observed employee's cup stored on the shelf that houses the draft beer dispensers.

Observed lights throughout the kitchen with no protective shields. If the bulbs aren't plastic then a shield will be needed to cover all lights.

Observed the dishwasher at 0 PPM sanitizer (chlorine). PIC stated that she will give ECOLAB a call to service the machine.

Observed roast beef and sausage sitting on the prep sink thawing improperly. Make sure to thaw under running water, inside the cooler, and/or cook to thaw. PIC placed meat back in the freezer. (COS)

Observed the beer reach in cooler and the salad and dough reach in cooler with old food and beer debris on the bottom. Please clean the units. Also observed the vents/fans in the reach in coolers in need of cleaning due to dust debris.

Observed the doors inside the reach in cooler with insulation showing and the door covers missing.

Observed the storage racks in the reach in cooler with a black debris.

Observed lights throughout the kitchen with no protective shields. If the bulbs aren't plastic then a shield will be needed to cover all lights.

Observed several food items in the bottom of the prep cooler/bar area with no cover to protect from contamination. PIC covered all items. (COS) (Repeat)

Observed the microwave and can opener soiled with old food debris. Please clean each item after use.

Observed a container of white substance with no label to properly identify it. PIC put a label on it. (COS)

Observed wet wiping cloths laying around on the prep units.

Observed the light bulb missing in the reach in cooler. Please replace the bulb.