Sweet Charlie's

Observe the location does not have a valid CFSM. Former CFSM is coming up at the Quality Inn in McDonough. PIC advised that the former CFSM no longer works at the establishment. PIC will obtain a CFSM by 2/20/26.

511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Observed chemical bottles not properly labeled. PIC corrected on site by labeling the chemical bottle.

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 staff member in the front of house preparing ice cream without proper hair restraint. 511-6-1.03(5)(j) - 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.

14A.04(4)(k): Utensils are improperly stored in-between uses: spatulas used for cold blocks and cream are stored in standing water. Ensure dipper wells are on at all times so that continual water drainage occurs. PIC corrected on site by properly washing utensils. PIC will use the other dipper well that was observed working properly. Spatulas also observed in the mop sink area. . -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 self closure needed on the restroom door. PIC will install a self closure by 2/6/2026

511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Observed an employee cell phone stored in the food preparation (FOH). PIC will store the cell phone 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 TCS food item above 41F in reach-in cooler.

Observed no designated person in charge.511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all current food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed handwashing sink being utilized to rinse wiping rag. 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 waste water not properly disposed. Grease trap leaking waste waster on floor in dishwashing area and back of the facility.

Observed excessive waste water accumulation on floor surrounding grease trap. Owner cleaned water. Owner removed waste water.

Hot water not working in the restroom. Hot water reached a maximum temperature of 76 degrees

Water knobs leaking near the three compartment sink

Sewage and waste water not properly disposed. Floor drains backing up in the kitchen and dishwashing area.

Sink in the restroom was in disrepair

Self closure needed on the restroom door