A Taste of Heaven

1-2A: .03(2)(a)-(l), (n)Based on today's routine inspection and the grade/score earned the facility lacks a person in charge to implement procedures and practices to ensure food safety and compliance with the Georgia Food rules and regulations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed and Employee handle raw pork chops and proceed to handle other ready to eat items and equipment without washing her hands before changing tasks. The employee did remove the contaminated gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided discussing when to wash hands even with a glove on as the glove does not supersede handwashing.

17C: .07(2)(a)Observed a heavy accumulation of debris on the floors and walls. Observed broken tile on the floor. Observed a missing ceiling tile. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: *the floors and walls must be cleaned to the sight and touch by the indicated date. If the walls can not get cleaned they must be replaced with a light colored FRP from the floor to the ceiling. Before replacing the the floor tiles please contact the inspector for product approval. **The floor tiles that are broken must be replaced by an approved floor tile - contact your inspector for approval.The ceiling tile must be replaced- contact your inspector for material approval.

2-2D: .06(2)(o)Observed chicken thawing in the the hand sink upon arrival into the kitchen. Observed a scrubbing brush in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided discussing that nothing can be in the hand sink and that the sink can only be used for washing hands

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp stoved over cooked and ready to eat chicken. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge discussing proper separation and protection to prevent contamination. The shrimp were relocated.

4-2B: .05(7)(a)1Observed the inside of food containers with debris and stains. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-2: .04(6)(g)Observed a container of chicken with a date marking of 9/20/25. The person in charge stated that was not the correct date in which the food was prepared. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Education was provided to the person in charge discussing before washing all stickers should be tell from the lid so this is not a violation. Also all dates must properly bare the correct date in which the food item was prepped or cooked. The date was corrected.

11C: .04(6)(c)Observed raw chicken thawing in the hand sink at room temperature. After educating ok thawing methods the raw meat was then moved to the vegetable sink with running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Education was provided on the proper thawing methods. The chicken was relocated to three compartments in a bowl with continuous running water to properly thaw

14A: .04(4)(k)Observed in use utensils stored in a container of water on the prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Education was provided discussing the appropriate methods to store in use utensils. The water was discarded and placed in a dry container. Education was also provided discussing to properly wash the utensils at least every 4 hours or more frequently if needed.

15A: .05(6)(a)Observed a heavy accumulation of ice on the shelves and food products in the standing reach in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed a heavy accumulation of debris on the equipment throughout the entirety of the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: **All surfaces must be properly cleaned to the sight and touch by the indicated time frame. **

6-1A: .04(6)(f)Observed raw food items in the prep table cold holding at a temperature greater than 41 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were disposed.

6-2: .04(6)(h)Observed rice and peach cobbler in the facility past the 7 day date mark as they were prepared 5/29 and 5/30. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: All items were discarded.

15A: .05(6)(a)Observed a heavy accumulation of ice on the shelves and food products in the standing reach in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(q)1&3Observed the prep table with a temperature greater than 41 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: All raw meats and TCS items were discarded. The unit will not be used until the unit has been properly calibrated.

15C: .05(7)(a)2,3Observed mold like substances in the reach in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: the cooler must be cleaned to the sight and touch by the indicated date.

17C: .07(2)(a)Observed a heavy accumulation of debris on the floors and walls. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: *the floors and walls must be cleaned to the sight and touch by the indicated date. If the walls can not get cleaned they must be replaced with a light colored FRP from the floor to the ceiling. Before replacing the the floor tiles please contact the inspector for product approval. **

6-2: .04(6)(g)Observed milk, chicken broth, and potato salad that did not have a date saying when it was opened or when to discard.

2nd consecutive violation* Refrigerated, ready-to-eat, time/temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. (P) Corrective Actions: Person in Charge (PIC) labeled the correct date on the items

13A: .02(1)(d)Observed that the facility was not displaying the most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Person in charge will display this inspection report today.

6-1A: .04(6)(f)Observed items in white refrigerator not holding items at 41 degrees or below. Items included sour cream, eggs, collard greens, turkey gravy, a gallon of milk, cool whip and cooked ground beef. Temperatures are in temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded items.

6-2: .04(6)(g)Observed several items such as milk, cool whip, collard greens, and cut tomatoes that did not have a prep date or discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC discarded items.

14C: .05(6)(r)Observed empty containers of sour cream being used for storing other items such as nacho cheese. Single-service and single-use articles may not be reused. (C) Corrective Actions: PIC discarded items.

15A: .05(6)(a)Observed that the ambient temperature in the white reach in cooler was not holding at 41 degrees or below. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: NCOS