Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.

KARINA RESTAURANTE

2561 AUSTELL RD SW STE 290 MARIETTA, GA 30008-4575

Last Inspection Score: 52

Last Inspection Date: 05-14-2019

Inspection Purpose: Routine

Inspector Notes:

— Observed excessive amount of food debris and grease throughout the kitchen – stove top, bottom of the reach in freezer, around and between equipment, outlets, prep top coolers and reach in coolers. The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue and other debris. In addition, a deep cleaning is recommend inside the kitchen.

— Observed several raw eggs stored above beans and cheese stuffing, zucchini, carrots and onions. Food must be protected from cross contamination. Corrective action: Inspector instructed PIC to store eggs at the bottom shelf of the cooler.

— Observed grilled chicken coming off the grill at 154 F. In addition, PIC and employees failed to check temperatures of the food. Corrective action: Grilled chicken was placed back on the grill to continue cooking and the chicken reaches to 197 F.

— Observed several foods stored inside the reach in coolers/refrigerator uncovered. Corrective action: Food was covered.

— Observed several foods – two containers of milk, rice, horchata - milk, water and rice, at ambient temp and two containers of bean and cheese inside the reach in cooler holding above 41 F. Cold holding food must be maintained at 41 F or below at all times. Corrective action: All food discarded.

— Observed coleslaw with vinegar prepared from/mixed with ingredients at ambient temperature not cooled to 41F within four hours. Time/temperature control for safety food must be cooled within four hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Corrective action: All food discarded.

— Observed cooked chicken, slaw and coleslaw cooling with lids tightly sealed. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d). Corrective action: Lids properly vented.

— Observed several foods inside the cooler and reach in freezers stored directly in either trash bags or grocery bags. Food must be properly be wrapped in food grade material such as zip lock bags or saran wrap. Corrective action: Food was removed from grocery bags and placed inside food grade material bags.

— The Person In Charge (PIC) could not provide 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. PIC/Staff must be aware of the confirmed illness that would require reporting and when employees would be allowed to return to duties. In addition, a signed copy of the employee health policy from each employees shall be kept onsite at all times. Corrective action: Reporting policy explained to PIC. Handout provided via e-mail.

— Observed no paper towels provide at hand sink inside the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Corrective action: Paper towels provided.

— Observed ice being dumped in the waitress hand sink and evidence of food inside being used inside all the handsink. Hand sink shall only be used for washing of hands. May not be used for any other purpose. Corrective action: Inspector informed staff and manager regarding ice and food may not be disposed in the hand sinks.

— Observed several bulk food and sauces inside the squirt bottles unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrective action: All containers were labeled.

— Observed one of the reach in cooler at the front was holding at 50 F for ambient temperature. Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number and capacity to provide food temperatures. In addition, all reach in coolers shall be maintaining temperatures of 41 F and below at all times. Corrective action: PIC removed all food and juice to the front reach in cooler and an out of order signage was placed on the door.

— Wiping cloths observed stored on cutting board and prep table. When not in use, wiping cloths must be stored in container of active sanitizing solution holding between 50-100 ppm for Chlorine. Corrective action: Wiping cloths was placed inside sanitizing solution.

— Observed employee washing hands inside the three compartment sink. The prep sink is only used to wash fruits and vegetables only. Corrective action: PIC instructed employee to wash hands at the handsink.

— Observed the hand washing signage is missing at both hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

— Observed drain plugs missing from both of the outside dumpster. Drains in receptacles and waste handling units for refuse, recyclables and returnables must have drain plugs in place.

— Observed garbage on the ground and/or pad around dumpster. The dumpsters are overflowing with trash. Receptacles and waste handling units for refuse, recyclables and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.

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