Big Chic

Observed rear kitchen exit door not fully sealed and has unprotected openings.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed the most recent inspection report was not posted. PIC advised that she did not receive the last inspection report. The food permit was also expired.

Observed build up on the top portion of the deep fryers.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed build up on shelves in the walk in cooler.

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 ceiling tile in bad repair in the kitchen area. PIC will repair or replace the ceiling tile. Also observed rust build up on walls in the walk in cooler.

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 several containers of raw chicken in the walk in cooler (chicken breast, legs, and thighs) without a preparation date or disposal date.

Observed raw fish thawing in the meat sink at room temperature.

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 raw chicken stored uncovered in the walk in cooler.

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 rear kitchen exit door not fully sealed and has unprotected openings. Observed rear door is not self-closing. Outer openings of a food establishment shall be protected against entry of insects and rodents.

Observed the walk in cooler door in bad repair. The lock must be repaired due to the potential safety hazard observed during the inspection. Currently you must use a tool to open the door from the inside causing someone to potentially get locked in the walk in cooler.

During a previous inspection, inspector Young was locked in the cooler as a result the cooler's door must be repaired.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed ceiling tile stained in some areas and some in bad repair throughout the kitchen. Also, some of the ceiling tile with holes in the front food service area and the restroom.

Observed a build up of rust on the walls and the door in the walk in cooler. The rust must be treated, cleaned and painted.

Observed chicken wings hot holding at 128 degrees. The chicken breast was observed at 115. PIC advised to reheat until all parts reach 165 degrees or higher.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 employee food (Fish) and open employee drink cup stored in the food preparation area while preparing food.

Observed rear kitchen exit door not fully sealed and has unprotected openings. Observed rear door is not self-closing. Outer openings of a food establishment shall be protected against entry of insects and rodents. (Repeat violation) Also observed rodent droppings below the drink station. PIC advised to contact pest control and send a copy of the report to robert.lewis1@dph.ga.gov.

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 rodent activity as evidenced by rodent droppings found.

Observed old food debris in a deep fryer that is out of order. PIC advised to either deep clean or remove the deep fryer. Observed grease accumulation in the housing area of the deep fryer. PIC will deep clean by 1/6/25

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 grease accumulated under cooking equipment.

Observed ceiling tile stained in some areas and in bad repair. 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 ceiling in disrepair.

Observed the floor fan in the dining room with a thick dust debris. Also observed the shelves in the reach in cooler (front-end) with rust on the shelves. Clean and paint the shelves.

Observed the wall underneath the hand sink and by the grease trap in need of cleaning.

Observed the ceiling tile damaged in the kitchen (back of house). Also observed holes in the ceiling and wall in the kitchen and restroom.

Observed that the vent system (AC) is not working properly on the front-end to supply enough air through the front of the building. Check with Code (City of McDonough) to see if a small AC unit can be installed in the front.

Observed one of the employees washing his hands in the 3-compartment sink. Employee was educated to wash their hands in one of the 2 handwashing sinks in the facility.

Observed raw fish stored above 2 containers of pink lemonade. Please refer to safe arrangement of food products guide to arrange food and drinks properly.

Observed the ambient temperature in the walk in cooler at 55F degrees and several TCS food products in the walk in cooler were all tempted above 41 F degrees. All TCS food items will need to be discarded. Food that was just recently prep will need to be iced down or moved to a reach in cooler.

Observed the person in charge not present and no designated person left in charge out of the 2 employees in the facility. The PIC came during the inspection (COS).

Observed no handwashing soap at neither handwashing sink in the facility.

Observed no paper towels at neither handwashing sink to properly dry hands.

Observed the sanitizer solution at 0 PPM. There was no bleach in the facility to properly make the bleach sanitizer.

Observed several pans of prepped, raw chicken breasts, legs, wings, and fish and tomatoes, cheese, and corn dogs with no preparation or disposal date.

Observed fish thawing in the 3-compartment sink with no water running on it. Fish must thaw under running water that is 70 F or below in the designated meat sink.

Observed employees prepping and handling food with no hair restraints. All employees prepping or handling food must have their hair restrained.

Observed the inspection report not posted for the public's view in the facility. A violation warning form was left with the owner.

Observed the permit posted in the facility expired. A total of $250.00 is due to the Henry County Health Department by 6/10/24. A legal notice was signed and left with the owner.

Observed that a splash guard will need to be installed between the meat sink and handwashing sink & between the handwashing sink and the mop sink.

Observed the blowers (vents) in the walk in cooler in need of cleaning due to a thick dust debris. Also, the food storage shelves, the door, and walls in the walk in cooler are rusty. Please paint with a FDA approved food grade paint

Observed no paper towels or handwashing soap in the employee's restroom.

Observed the restroom door in the kitchen without a self-closing device on it.

Observed the ventilation system over the fryers in need of cleaning due to a thick dark color old grease build-up.

Observed the AC vent above the cash register in need of cleaning due to a thick dust debris.

Observed several lights in the kitchen and front-end service area with no protective shields to prevent contamination.

Observed that the AC unit in the facility does not work and there is a ceiling fan (front-end),floor fan (dining room),and a small window unit (back of the house) but the fans and small unit aren't supplying enough air through out the building to help keep it cool in the building.

Observed several food items stored in the walk in cooler at temperatures above 41 F degrees. Food will need to be discarded and ice will need to be placed under freshly prepped food items. The cooked stated that the facility has been having an issue with the unit and a technician just serviced it. Please have them to come back and service it again. It should be at 41 F or below.

Observed a pan of chicken breast, legs, and corn dogs stored in the walk in cooler with no cover to protect from contamination. The main cook covered the food items. (COS)

Observed several pans of prepped, raw chicken breasts, legs, and wings with no preparation or disposal date. (Repeat)

Observed no paper towels or handwashing soap in the employee's restroom. Cook put both items in the restroom. (COS)

Observed the ceiling by the back door in the kitchen with a raw piece of wood. This will need to be painted to make the ceiling smooth, easily cleanable, and nonabsorbent.

Observed the ceiling not in good repair in the kitchen. Please seal any holes and replace damaged tile. Also, observed rust on the ce3iling in the walk in cooler. Please paint the ceiling.

Observed an employee's drink cup stored with the clean single-use cups for the customers. Also observed a plate of food stored in the warmer cabinet. Please store employee's items in a designated area. Items were moved. (COS)

Observed the blowers (vents) in the walk in cooler, vent above the cash register, and ventilation hood system over the fryers in need of cleaning due to dust and oil/food debris.

Observed several lights in the kitchen and front-food service area with no protective shields to prevent contamination.

Observed the person in charge not present and no designated person left in charge. (New) The PIC came during the inspection. (COS)

Observed the sanitizer solution at 200 PPM (bleach). Employee remade the solution. (COS) (Repeat)

Observed TCS food products out of the original containers/prepped without a disposal or preparation date. (Repeat)