Queen Bee Coffee Company

Observed employees cups stored above equipment used for food preparation. Advised PIC to remove shelf for relocation to avoid contamination of food items stored underneath the items.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed a dry, soiled rag tied to a shelf hanging down touching the floor being used to clean the Espresso coffee holders. Advised PIC to relocate the rag and change it throughout the day or use single use towels.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed two chemical bottles stored with single use lids and the rag used to clean the Espresso machine. Chemicals should be stored in a designated area (COS).

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 a wet towel used to clean and sanitize the steamer stored on the counter (not stored in sanitizer solution in between use).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed the keg coolers not being properly sanitized. According to the PIC, it is a three step process; however the quaternary ammonium was observed at 0 PPM quaternary ammonium. PIC stated that the three step process (wash, rinse, and sanitize) are changed weekly. Observed the sanitizer bucket sitting on the floor in the kitchen.

Observed the bulk ice bin container not inverted stored underneath the handwashing sink on the floor.

511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed a pan of muffins stored uncovered underneath the air duct. The muffins must be covered to prevent contamination.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employees handling and preparing food items without 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 employees with rings and watches on while handling and preparing food.

(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed a large animal (dog) on a leash in the restaurant. Based on my observation it was a safety concern because the dog was approaching customers. Georgia Food Service Rules and Regulations require restaurants to obtain approval from the local health department before providing a dog-friendly dining space. This dining space must be outside any only accessible from the outside. Pet owners are not allowed to walk their dogs through any indoor dining areas or non-designated areas to access a dog-friendly dining patio. Only service animals that perform a task or service for their owners are allowed inside restaurants in Georgia. Pet dogs, comfort dogs or other animals are not allowed in any indoor dining areas of restaurants.

Observed glue traps underneath the storage racks in the house next to the coffee shop. The glue traps must be changed once they become soiled.

Also, saw rodent droppings on the side of the washer in the storage house. The droppings must be removed.

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed the fly light in the kitchen directly above the handwashing and coffee machine. The fly light will need to be relocated in area that it won't possibly cause contamination to food items.

Observed single use trays stored on the floor in the storage room. All items must be lifted 6 inches or higher off the floor.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. The ambient temperature of the reach in cooler was at temperatures higher than 41F. All food items were discarded (COS). Advised PIC to put an out of order sign on the cooler and to service the reach in cooler by 2/12/25. Please send a copy of the service report to sabrina.young@dph.ga.gov.

Observed a black mold-like debris on the interior lid for the ice machine. Advised PIC to clean the lid due to the substance being able to leak down on the ice. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a bucket of lemonade on the prep table left uncovered for a long period of time. Once notified the PIC immediately started pouring the lemonade in gallon jugs (COS).

Observed no sanitizer made in the facility. PIC made some in the 3-compartment sink (200 PPM quaternary ammonium) (COS).

Observed a chemical bottle stored on the prep table with coffee beans and a blender.

Observed no thermometers in any of the cold holding units. Thermometers must be placed in the warmest part of the cold holding unit.

Observed employees prepping food and drinks without hair restraints (hair hanging in the face and ponytails).

Observed the outer openings of the facility not protected with self-closing doors. When customer enter/exit the doors were left open. Observed a few live flies in the window and small gnats in the dining room.

Observed the floor in the storage room (where ice machine is) in need of sealing with a heavy-duty nonabsorbent paint to make it smooth, easily cleanable, and nonabsorbent.

Observed raw exposed wood in the storage room (where the ice machine is). The wood will need to be painted with a heavy-duty nonabsorbent paint.

Observed (2) cellphones laying on prep tables and also several employee's cups on prep tables. All employees items should be stored in a designated area.

Observed a light shield in need of cleaning in the kitchen and also a light shield missing in the dry storage room.

4-1A. Observed raw animal food not properly separated from ready-to-eat food. The PIC corrected this violation during the inspection by moving the raw eggs to a lower shelf.

14B. Observed clean pans stored improperly after being washed and sanitized. All clean pans must be inverted after being washed.