Hip Hop Seafood and Chicken

• Observed no date mark on conch salad in front reach in cooler in front service area (conch salad was made on 5/16/25).
• COS, date conch salad was made placed on label on display case. Corrective action: Any food that will be held over 24 hours must have a date prepared and discard after 7 days. (Date on conch salad must be from day it is thawed, not when salad is put together)

• observed employee not wash hands in between glove changes after handling raw animal products (chicken, fish, shrimp) and when changing tasks before putting on new gloves to handle ready to eat food.
• Cos, employee washed hands and was instructed by EHS on when to wash hands. Corrective action: CSFM should properly train employees on when to wash and glove usage and monitor employees for proper hand washing.

• Observed sanitizer dispenser not dispensing sanitizer in 3-c sink in kitchen to proper strength 200-400 ppm.
• CTM, Please have eco-lab come out and fix sanitizer dispenser within 72 hours. Email Brooke at Brooke.pearson@dph.ga.gov with documentation that dispenser has been fixed.

• Observed sanitizer too strong (over 200ppm) in sanitizer bucket in front service area in facility.
• COS, water was added to bucket to weaken concentration to between 50-100 ppm. Ensure all employees know how to make sanitizer to proper strength and check every few hours. Use strips to confirm concentration every day.

• Observed two spray bottles of de-greaser stored over and next to food/gloves/single serve sauces in kitchen and front service area.
• PIC moved bottles to chemical storage area. Do not store chemical spray bottles near food/prep areas/customer items.

• Observed no test strips in facility for bleach or quaternary ammonium (facility uses both).
• Facility needs to have both kinds of test strips as soon as possible to ensure concentration is right in sink and sani buckets. Email Brooke at Brooke.pearson@dph.ga.gov when test strips are obtained.

Observed PIC not providing documentation or otherwise satisfactorily demonstrate during the inspection, that all 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. CA: Have all cooks complete an employee reporting agreement and keep at the restaurant.

Observed an open beverage container and numberous beverages on a food preparation table or over/above to clean equipment/utensils. COS: Drinks discarded. If employees want drinks, store in area away from clean equipment, food and single use items. Store in labeled container on lowest shelf.

Observed no paper towels at hand wash sink when entering kitchen from lobby. Observed inoperable paper towel dispenser in employee restroom. COS: Paper towels placed at sinks.

Observed seasonings open in several locations and subject to contamination. COS: Seasonings covered.

Observed no sanitizer in establishment. CA: Do not let sanitizer run out before order additional containers. Showed how to set up 3 compartment sink using bleach and gave some test strips until can get additional sanitizer.

Observed customer restroom with no paper towels. Since customers have to grab handle to open door, paper towels shall be supplied in restroom. CA: Install paper towel dispenser in customer restroom.