Crust and Craft

Observed food items being held in the steam well at temperatures below 135F. The cook stated that the food items were reheated to 135F and then move to the steam well to hot hold. Items were reheated up to 165F or above and moved back to the steam well to hot hold (COS).

511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

Observed a accumulation of build up underneath the exterior of the drink machine.

Observed the ice scoop container with rust accumulation. The ice scoop must be replaced to avoid contamination of food item.

Observed the shelves in the reach in cooler with build up. Please clean or replace the shelves.

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 the dishwasher at the bar at 10 PPM sanitizer. After several attempts the manager primed the machine, refilled, and then ran it again to receive a concentration of 50-100 PPM chlorine.

Observed the drink spout at the bar with a black build up around the spout.

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 several flies throughout the kitchen. ECOLAB treated the facility on June 22, 2025 for flies, but there is still a heavy presence. Owner stated that the facility is switching pest company. They are scheduled to come soon. Have them to treat for flies and send a copy of the report to sabrina.young@dph.ga.gov by 7/31/25.

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 a condensation leak on the bottom floor of the reach in cooler (pizza area). Have a plumber to see if a drain line is clogged in the cooler, if not have them to do an assessment on the cooler to determine the issue.

Observed several lids broken covering food products throughout the kitchen. All lids will need to be replaced. Spoke with Owner, Adam, and he stated that he will be ordering new containers for the food products.

Observed the handsink being used for other purposes. There were knives and steel wool observed stored in the hand sink. CA- PIC removed knives and steel wool. PIC will ensure that handsinks are used for handwashing only to prevent potential cross contamination.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed a staff member using the three compartment sink to prepare raw meat. PIC advised that the meat sink only must be used to prepare raw meat. The three-compartment sink must be used to wash, rinse, and sanitize dishes.

511-6-1.04(4)(t) - Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed employee with no beard guard/restraint. Observed staff members in the kitchen preparing food with beards that were longer than .5 inches and not wearing effective beard restraints. PIC advised that staff members will be provided with beard restraints by 1/5/25. 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.

Dressing and/or locker areas not clean and orderly or used as needed. Observed employee bags and personal belongings stored next to pizza boxes. PIC corrected on site by relocating employee belongings. PIC advised that personal belonging should be stored in a designated area.

511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed the ice machine with a black mold-like debris on the interior roof and a brown substance on the metal surface (chute). Also observed the lid on the drink machine in the server station with a black substance and rust. (Repeat) Observed the can opener with a black build-up.

Observed dishes being washed in the dishwasher, but the wash cycle did not get up to the minimum requirement of 150F and the sanitizer (hot water) didn't meet the minimum temperature of 165F. Please get the dials fixed as well,.

Observed servers washing dishes in the kitchen with no hair restraints. All employees handling or prepping food should have their hair restrained.

Observed clean dishes stored, but some still had specs of food debris on them. PIC removed the dishes (COS).

Observed that a splash guard must be installed between the hand sink and the 3-compartment sink & the hand sink and the drink machine in the server station.

Observed the floor fans and blowers (vents) in the walk in cooler in need of cleaning due to a thick dust debris.

Observed the cutting board on the salad prep unit in need of cleaning on the interior lids. The storage drawer in the baking area does need cleaning as well (Repeat).

Observed a dust debris on the ceiling above the clean dishes.

Observed some of the HVAC vents throughout the kitchen with rust and some with dust that needs to be cleaned and painted or replaced (Repeat).

Observed several drinks stored in places that were not designated for employees to store items.

Observed the ice machine with a black mold-like substance on the interior roof. Also, observed the lid on the drink machine in the server station with a black substance as well. PIC scheduled the cleaning of the ice machine with a company. (COS)

Observed the dishwasher at the bar at 10 PPM chlorine. PIC changed the chemicals primed the machine, and the concentration was at 50 PPM. (COS)

Observed (2) pans of diced potatoes with an expiration date of 12/11 in the walk in cooler and in-use in the pizza prep unit. PIC discarded the potatoes. (COS)

Observed the cutting boards in the kitchen in need of sanding down due to deep cuts. Please replace or sand to make smooth and easily cleanable.

Observed the door on the pizza prep unit not properly opening or closing. Please repair the door.

Observed the prep top units, reach in freezers and coolers, in need of cleaning on the interior surfaces. Make sure to also clean the storage drawer in the baking area.

Observed some of the HVAC vents throughout the kitchen rusting and need to be replaced or painted to prevent contamination.

Observed pan with beverage mixes stored in ice used in beverages. Ice should be used as an ingredient or external coolant. Manager corrected on-site.

Observed flies throughout the main kitchen.

Observed employee personal food stored in reach in cooler in the main kitchen. Manager corrected on -site.