Stevie Brown's Kitchen

Observed baking sheets, snack tray, and other food contact surfaces stored in the mop sink. Food contact surfaces should never be stored in the mop sink. It is for utility purposes only.

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 sanitizer solution at 200 PPM chlorine. PIC remade it to 50-100 PPM (COS). 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Observed a chemical bottle stored on the front-end with no label.

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed turkey cooling in the reach in freezer without overhead protection. Advised PIC to slightly cover the turkey to prevent contamination (COS).

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

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.

Observed the reach in freezer (deep freezer) "not in use", but used as a storage with accumulation. The equipment must be cleaned. Also observed the microwave (bottom) with rust accumulation.

Observed the lid on the back of toilet damaged (cracked). Also the toilet had to be reconnected to flush properly (COS). The toilet must be fixed or replaced.

Observed some of the ceiling tile in disrepair and not smooth and easily cleanable. The ceiling tile must be replaced with Vinyl Gypsum Board. The surface must be smooth, easily cleanable, and nonabsorbent. Also observed the floor tile damaged in come areas.

Observed personal food and a drink with a straw and lid that needs to be in a designated area from food served to the customers.

Observed TCS Time/Temperature for Safety food being cold held at temperatures above 41 degrees Fahrenheit. The food items will need to be discarded.

Observed food employees not wearing any form of hair restraints.

511-6-1.03(5)(i) - 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 several gnats in the back preparation room around the meat sink and handwashing sink. A professional company will need to treat the gnats by 8/29/25. A detailed service order from the company will need to be submitted 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 the back door (exit/entrance) door without a self closing device on it. A self closing device will need to be added to the door by 8/29/25. Please send a picture of the self closing device and work order to sabrina.young@dph.ga.gov

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed the most current inspection report not prominently displayed so that it is readable to the public. The inspection report report was posted sideways.

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 several utensils for the steam table nesting in water at 97F. The water must be held at 135F or above. The water was discarded (COS).

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 pots and pans in the storage closet in need of being inverted to protect from contamination.

Observed garbage cans improperly located. The garbage cans are located right across from the back door which is causing a heavy presence of flies by the back door area and gnats on the inside of the kitchen.

The garbage cans must be moved to the back of the building and be placed on concrete or asphalt. The grass area behind the building must be cut and maintain to help reduce flies and gnats. Please send a picture of this area with the dumpsters moved and the grass cut by 8/29/25.

Observed some ceiling tile in disrepair throughout the kitchen. The ceiling tile will need to be replaced with Vinyl Gypsum Board. The surface must be smooth, easily cleanable, and nonabsorbent.

Observed several pieces of floor tile throughout the kitchen and behind equipment in need of replacing or cement can be poured to make the floor smooth.

Observed the floor completely wet due to a water hose connected and leaking over the floor. The floor must remain dry to avoid slips.

Observed grease and black build up behind the oven and stove in the kitchen.

Observed half of the ventilation system cover missing from the ventilation system. The grids/cover must be replaced to protect food items.

2-2D. Missing sanitary hand towels or no hand drying provision at hand sink in kitchen. The PIC corrected during the inspection.

6-2. Observed prepared TCS food not marked with a date of preparation or date for disposal. The PIC labeled all product with a preparation date.

12B. Observed food employees not wearing any form of hair restraints.

12C. Observed wet wiping cloths not stored in sanitizer solution between use.

13A. The most current inspection report not prominently displayed within 15 feet from the front door.

14C. Observed single service items being stored on the floors.

17C. Observed some ceiling tile in disrepair.

Observed several bell peppers with mold growth. Owner discarded bell peppers (COS).

Observed owner and employee without hair restraints while preparing food.

Observed towels (clean) stored on the floor.

Observed single use containers, utensils, and straws stored on the floor.

Observed (2) lights out under the ventilation hood system. Please replace.

Observed no hand soap at the handwashing sink in the back. PIC placed hand soap at the sink (COS).

Observe3d rust on the clean dishes storage rack above the 3-compartment sink. Please clean and seal if the rust doesn't come off.

Observed the floor tile in the kitchen cracked in several spots. Please seal with cement or replace the tile to make smooth, easily cleanable, and nonabsorbent. (Repeat)

Observed (2) lights out under the ventilation hood system. Please replace.

Observed the establishment selling food items (red velvet cake, banana pudding cake, strawberry cake, multi-flavor cake, Italian Ice, etc.) from an unapproved source. The person/business that sold the products have a "cottage" license. The name of the business is "Brown's Sugar Sweets" under the USDA cottage food license. PIC was instructed to remove all food products and don't purchase anymore from establishment.

Observed several food products still at temperatures of 41F or higher in the reach in cooler. Products were not cooled properly and were prepped on 11/2.

Observed several employees prepping food products without a hair restraint. PIC gave the employees a hair restraint.

Observed pest control fly strips hanging from the ceiling above the meat and veggie prep sink.

Observed excessive activity of drain flies/gnats in the kitchen by the meat sink. Pest control will need to come treat the facility for gnats within 30 days. Please keep a copy of the report showing chemicals used.

Observed the ceiling tile missing in the dining room. Also the ceiling tile in the back storage room is not in good repair. The floor tile is missing under the steam well in the kitchen. Please replace the tile or seal it with cement to make it smooth, easily cleanable, and nonabsorbent. Also, observed that the floors under the equipment needs to be cleaned.

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

Observed raw ground beef stored above ready to eat green and red peppers. Observed shelled eggs stored above ready to eat food items. Also observed shelled eggs stored above potato salad and other food items. These items were in both reach in coolers.

Observed TCS Time/Temperature for Safety food being cold held at temperatures above 41 degrees Fahrenheit. Products will need to be discarded ASAP. (Repeat)

Observed several food items held over 24 hours without preparation or disposal dates (chicken breast, corn bread mix, chicken wings, chicken breast, green beans, rice, pasta noodles).

Observed rice in a container stored on the floor. All food items should be stored 6 inches or higher off the floor.

Observed the cold water nozzle broken and not working on the handwashing sink on the front-end. Please service sink.

Observed the garbage can receptacle in the unisex restroom with no lid. Also observed no paper towels in the restroom to dry hands.