Culturistic Kitchen

Observed dead insects in the light shield in the ware washing area. Team member removed the light shields and cleaned the bugs.

Observed current food service permit fee unpaid. Manager is also in the process of applying for a mobile food unit and base of operation. Manager was advised that the applications could not be completed until the food service permit fee and late fee are paid no later May 29, 2026. Please visit or contact the health department at 470-661-0044 ext. to pay for the permit ($350) and late fee ($50). Manager was given an Issuance of Legal Notice for the delinquent fees.

Observed lip/food contact surfaces of silverware stored in the ware washing area uncovered. Manager corrected on site.

Observed a fryer basket in disrepair.

Observed food debris on the floor under cooking and prep top cooler equipment.

Observed no soap at handwashing sink adjacent to oven. Employee placed bottle of handwashing soap. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed chlorine sanitizer in dish machine at 0 ppm. Manager stated that machines use would be discontinued and items would be properly sanitized in 3-compartment sink. 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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed plates and bowls not stored turned or inverted. Employees inverted plates. 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 fish and chicken batter stored above the prep top cooler uncovered and not in use during time of inspection.

Observed no chlorine sanitizer at 0ppm in the dish machine. After priming the dish machine with sanitizer, there was still no sanitizer dispensing through. Please discontinue the use of the dish machine until it is serviced and repaired, and manually wash all food equipment in the 3 compartment sink.

Observed a leak behind the dish machine causing wet floors in the ware washing area. Observed a clogged floor drain in the ware washing area. Wastewater was not observed backing up on the floors during inspection. Please have a certified plumbing company to unclogged the floor drain by 5/15/25.

Observed the food service permit not posted.

Observed microwave in need of cleaning. Observed reach in cooler next to the fryers with nesting water inside.

Observed acoustic ceiling tile above the hand sink. Please change ceiling tile to a nonabsorbent and cleanable ceiling tile.

Observed potentially hazardous that should be cold held stored on top of the prep top unit at temperatures greater than 41 degrees Fahrenheit. The head cook discarded food items (COS).

Observed TCS food items in the warmer cabinet hot held below 135F. The head cook in the kitchen discarded the food items (COS).

Observed the handwashing sink in the kitchen by the oven without handwashing soap. PIC placed a bottle of handwashing soap at the sink (COS). Advised PIC to keep handwashing soap at the sink at all times to properly wash hands.

Observed the handwashing sink by the 3-compartment sink with metal pans (used to store food) resting in the sink making the sink not accessible to use. The handwashing sink must be used for handwashing only and should be accessible at all times. PIC removed the metal pans and placed them in the 3-compartment sink (COS).

Observed the interior surface of the vegetable slicer stored on the prep table with old food debris on the inside of it. PIC removed the slicer to show the cook that it has to be cleaned after each use.

Observed the current inspection report of 82/B not posted, but a score of 100/A. The most current inspection report should be posted immediately after the inspection. The grade of 100 was "voided".

Observed TCS food items in the warmer cabinet and steam well hot held below 135F. Manager discarded items (COS).

Observed interior surfaces of soda fountain nozzles with stuck on beverage debris. Manager removed nozzles to be soaked and cleaned (COS).

Observed raw salmon thawed inside ROP packaging. Frozen food inside of vacuum sealed packaging must be removed prior to thawing.

Observed bar hand sink without hot water. Please have plumber come out to repair sink. Follow up will be 4/26/24.