Graffiti's Pizza A Greek Tavrna

Observed several TCS foods were stored in the preparation top cooler above 41 degrees. (See temperatures). The preparation top cooler was observed at 49 degrees f. PIC will have the cooler repaired and email a completed work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 6/13/2026. PIC discarded TCS foods that did not meet temperature requirements. PIC will use time as a public health control, document, and discard TCS foods within 4 hours.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed excessive build up on oven racks. PIC advised to clean old food debris from oven racks on a regular basis.

Observed a spray bottle with a chemical stored on the prep table by dressing. Observed Raid insect spray and spray paint stored on top of a box of baking pans and on top of single use items. All chemicals should be stored in a designated area.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed the drain plug missing on the dumpster. PIC will replace the drain plug by 6/12/26.

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.

Observed build up on the walk-in cooler fan covers. PIC will clean the fan covers weekly to prevent excessive build up. Observed the floors in the walk-in cooler in need of cleaning and sealing due to excessive build up.

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 a cup with a lid and a straw stored on a prep table. All employee's items should be stored in a designated area.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed the dishwasher at 0 PPM chlorine. Please have ECOLAB to service the machine by 12/5/25. Until the dishmachine is serviced, PIC will place an out of order sign on the dishmachine and use the 3-cmpartment sink to properly wash, rinse, and sanitize the dishes.

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)

Observed Gyro chicken sitting on the edge of the pizza oven. The PIC advised that it was thawing. The temperature was observed at 57 degrees. PIC discared the Gyro chicken and will use one of the four methods to thaw in the future to prevent the ready to eat product from reaching a temperature higher than 41 degrees f when thawing or slacking.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed clean dishes wetnesting in the dish storage area. PIC was advised to rewash, clean and sanitize all dishes and allow dishes to air dry prior to stacking.

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 excessive build up on the exterior of equipment. PIC will deep clean at least twice a month to prevent further build up. 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 build up on the walk in cooler fan covers. PIC will clean the fan covers weekly to prevent excessive build up.

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 cake pops and carrot/strawberry cake with cream cheese icing for display at room temperature. CA- PIC will discard the cake pops and cakes containing cream cheese icing. PIC will limit the cake pops and cakes to one per display item and include the words not for sale on the display. PIC will purchase a small reach in cooler for cakes and cake pops by 6/15/25. All cakes and cake pops that was displayed at room temperature must be discarded.

Violation Code Reference 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed old food build up on shelves in the walk in cooler. CA- PIC will clean shelves in the walk in cooler on a weekly basis to prevent build up.

Observed build up on floor in the dishwashing area. CA- PIC will clean the area on a weekly basis to prevent build up. Violation Code Reference 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 adulterated tomatoes in the walk-in cooler. Molded tomatoes containing a white and green slime was observed stored in a box in the walk-in cooler. The PIC advised that she would discard the entire box due to potential contamination.

Observed food items stored uncovered (Gyro meat not covered during storage in the walk in cooler. PIC advised to keep items stored covered to prevent contamination (COS).

Observed glass cleaner and sanitizer stored next to a box of condiments in the front service area. CA- PIC will store all chemicals below the hand sink.

Observed a wiping cloth bucket that contained chlorine sanitizer that exceeded the maximum strength. Quat sanitizer observed above 400 ppm. CA- The PIC corrected on site by remaking the sanitizer wiping cloth bucket. Once corrected, the quaternary ammonium concentration was observed at 200 ppm.

Observed foam build up on the bottom of the potato slicer located above the veggie sink. The potato slicer must be replaced due to the person in charge using gorilla glue to repair the slicer. Foam from the gorilla glue could potentially contaminate food. The slicer cannot be used.CA- PIC will replace the slicer by 11/11/24

Observed old food build up on shelves in the walk in cooler. CA- PIC will clean shelves in the walk in cooler on a weekly basis to prevent build up.

Lettuce observed in cooler. Lettuce was stored in a bucket of stagnant water at 64 degrees F. PIC corrected by draining and adding cold water.

Observed food items stored uncovered (I.e: sausage, Gyro meat, and a roast was not covered during storage and cooling in the walk in cooler. PIC advised to keep items stored covered to prevent contamination (COS).

Thermometer not provided in the reach in cooler. Thermometer must be installed in the warmest part of the cooler

Observed several bakery items in the food establishment on the shelves, but no invoice in the facility to show when the products or ingredients were received. Please keep all invoices for products. (Repeat)

Observed the dishwasher at 0 PPM chlorine. Please have ECOLAB to service the machine until then use the 3-cmpartment sink to properly wash, rinse, and sanitize the dishes.

Observed a container /bucket of fries prepped and stored on the floor by the fryer. PIC removed the fries. (COS)

Observed the health inspection report not posted for the public's view.

Observed several bakery items in the food establishment without labels of ingredients/bakery business. No invoices of food product was produced. All food items will have to removed. (I.e: brownies, cookies, cake pops). Food products must be purchased from approved bakery not from home (COS).

Observed trash can blocking the handwashing. Please move trash can so that employees can wash hands properly.

Observed food items stored uncovered (I.e: chicken tenders, chicken patties- reach in freezer) and (chicken wings- prep cooler) also cut natural fries stored below prep top table uncovered. Please keep items stored covered to prevent contamination (COS).

Observed yellow cutting board with black mold like substance on it. Please sand or clean or replace.

Observed several food products without initial prep or disposition (I.e.: chicken wings, wraps). Also walk in cooler, feta cheese, had expiration date of 9/25.

Observed glass cleaner stored with clean dishes in kitchen area. Please store chemicals with designated area. (COS).

Observed several flies in the kitchen area. No pest control documents were provided. Please have facility serviced for insects.

Observed several food items without labels to identify (I.e. parmesan cheese, salt, oil, butter, eater, ranch, and mayo).

Observed excessive dust on shelves in the kitchen area. Please power wash to clean dust/debris. (Repeat). Also, handwashing sink had heavy food debris. Please keep this area clean and free from food.

Observed fans in lobby area with heavy dust. Please clean to prevent contamination of food product.

Observed light bulb out on the vent hood system. Please replace bulb.