Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
HIBACHI GRILL AND AMAZING BUFFET
3565 AUSTELL RD SW STE 1011 MARIETTA, GA 30008
Last Inspection Score: 62
Last Inspection Date: 12-26-2019
Inspection Purpose: Routine
—Observed raw chicken legs and breasts thawing in standing water at a three-compartment meat sink. Except as specified in paragraph 4 of this subsection, time and temperature control for safety foods (TCS foods) must be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water. Corrective action: Employee drained the water at the three-compartment meat sink and turned on facet to competently submerge the chicken with the water partially running over it.
—Observed raw shrimp stuffed with raw chicken stored above ready to eat (RTE) crab salad. Foods must be stored according to their internal cool temperatures, with ready to eat foods at the top. Corrective action: PIC rearranged cooler.
—Observed several foods stored uncovered - crab salad, cheese and garlic bread - in the reach in coolers 1 and 2. Foods stored must be covered to prevent potential contamination. Corrective action: Foods were covered.
—Observed several TCS foods - raw chicken, egg rolls 4x, stuffed crab and ribs - holding at a temperature above 41F in the walk in cooler. All cold holding TCS foods must be held at 41F or lower. Corrective action: Food was discarded.
—Observed TCS foods remained at the same for two hours. Crabs salad at 43F, raw chicken at 49F, Chicken wings at 47F, whole tilapia at 42F. Cooked TCS food must be cooled: Within two hours from 135°F (57°C) to 70°F (21°C); P and Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less. P 2. TCS foods 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: Food was discarded.
—Observed unlabeled working containers in cookline of salt, MSG and sugar; bulk containers of flour and meal not labeled in back storage. Several bulk items and containers were not labeled accordingly. Observed several unidentifiable spice containers unlabeled throughout kitchen. Bulk food that is available for consumer self-dispensing must be prominently labeled with the following information in plain view of the consumer: The manufacturer's or processor's label that was provided with the food; or A card, sign or other method of notification that includes the information specified under paragraphs 2(i), (ii), and (vi) of this subsection.
—Observed several cleavers, can opener and meat slicer blade with food debris and grease residue stored as clean. Observed two bulk ice machines and ice bin with black slime inside. Food contact surface must be cleaned to sight and touch. Corrective action: Moved to the three compartment sink to be cleaned and sanitized.
—Observed food debris in, and utensils stored inside hand sinks by cookline and wait station Hand sink should be used for hand washing only. Corrective action: Utensils removed. Person in charge (PIC) educated about the use of hand sinks.
—Observed the disposable towel dispenser clogged at a hand sink in front of the main kitchen. Each handwashing sink or group of adjacent handwashing sinks must be provided with a continuous towel system that supplies the user with a clean towel. Corrective action: Employee unclogged the disposable towel dispenser.
—Observed no hand soap at the dish washer station hand sink and at the waitress station. Each handwashing sink or group of two adjacent handwashing sinks must be provided with a supply of hand cleaning liquid, powder or bar soap during all hours of operations. Corrective action: Employee restocked the hand soap at the sinks.
—Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
—Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer must be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution. Corrective action: PIC placed wet wiping clothes into sanitizing solutions.
—Observed personal care item, reusable personal cup with lid, stored on prep table at the waitress station. Areas designated for employees to eat, drink and use tobacco must be located so that food, equipment, linens and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities must be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrective action: PIC moved cup to a designated area.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
DUNKIN DONUTS #302925
3300 S COBB DR SE SMYRNA, GA 30080-4118
Last Inspection Score: 57
Last Inspection Date: 12-23-2019
Inspection Purpose: Routine
—Observed a dead cockroach in the rinse sink of the three-compartment sink. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises.
—Observed the interior of the ice machine and shield with an accumulation of pink and mold build up for the ice machine located in the back prep area. Must ensure food contact surfaces are cleaned to sight and touch. Corrective action: Employee cleaned and sanitized ice machine.
—Observed time and temperature control for safety foods (TCS foods) stored in the prep cooler holding above 41 F. Must ensure cold holding of TCS food is maintained at 41 F or below at all times. Corrective action: Items were discarded.
—Observed employee preparing sandwiches on the prep line while wearing a gold bracelet and a silver one. No jewelry may be worn except for a single band ring. Corrective action: Employee took off the bracelets and rewashed their hands and got new gloves.
—Observed employee wash hands with no hot water. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Corrective action - Employee rewashed their hands with warm water.
—Observed manager unable to provide signed documentation to verify employee training on employee health policy. All employees must be aware of employee health policy and know the five symptoms and six big illnesses and keep signed documentation on site.
—Observed the disposable towel dispenser empty at the hand sink at the three-compartment sink and hand soap dispenser stuck at the prep area in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks must be provided with a supply of hand cleaning liquid, powder or bar soap. Corrective action: Manager restocked the hand sinks with disposable towels and unclogged soap dispensers.
—Observed manager pour half and half in the hand sink at the sandwich station in the kitchen area. Observed a chemical bottle hanging from the hand sink located next to the three-compartment handsink. A handwashing facility may not be used for purposes other than handwashing. Corrective action: Manager removed item from the hand sink.
—Observed two water bottles throughout the back kitchen that were on top of an icing bucket and on storage shelving and an iphone cord stored on top of an icing bucket. Except as specified under subsections (6)(p) and (6)(q) of this Rule, employees shall store their personal care items in lockers or other facilities for orderly storage. Corrective action: Manager threw away the personal items.
—Observed no health inspection report posted at the drive through window. Food service establishments with drive-thru windows will post the current inspection report and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
—The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Must post the most recent inspection report for public display.
—Rinse solution not clean at the three-compartment sink. The wash, rinse and sanitize solutions shall be kept clean. Corrective action: Manager cleaned the all three units.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
WING FACTORY THE
1475 TERRELL MILL RD SE STE 106 MARIETTA, GA 30067-6049
Last Inspection Score: 67
Last Inspection Date: 12-17-2019
Inspection Purpose: Routine
—Observed outdoor grease storage container had heavy accumulation of grease and debris. Grease storage container must be cleaned more frequently or replaced with clean container more frequently. Correct within three days.
—Observed strong pungent odor coming from toilet room and into hallway. Clean toilet room and fixtures and walls frequently to prevent odors. Correct within three days.
—Observed accumulation of construction debris outside of facility's rear door. Keep premise free of debris to prevent harborage of pests. Correct within seven days.
—Observed openings present in rear storage area, ceiling tiles are missing. Ceiling tiles are to be replaced to protect food service area from entry of pests. Correct within three days.
—Observed Person In Charge (PIC) is not knowledgeable of minimum food safety requirements. 1) PIC did not have knowledge of three-compartment sink setup for warewashing; 2) PIC did not have knowledge of how to prepare chlorine sanitizer at proper concentration for food contact surfaces. 3) PIC is unaware of the eight major allergens. Corrective action: Inspector provided instructions for three-compartment set-up and sanitizer preparation. Inspector also provided food safety handouts including food allergens.
—Observed through discussion, PIC is not knowledge of the five reportable symptoms and the six reportable illnesses as related to food safety. PIC does not have access to a written employee health policy. This is a repeat violation. Corrective action: Inspector provided copy of GA Food Code Quick decision guide by email to PIC.
—Observed facility does not have written procedures for cleanup of diarrheal/vomiting events. Corrective action: Inspector provided facility's Written procedures for cleanup of diarrheal/vomiting events by email to PIC, while onsite.
—Observed sanitize solution was not provided at prep station for sanitizing of food contact surfaces (prep counter), when necessary. During food preparation, wiping cloth sanitizer container must be provided - when food preparation is in progress. Corrective action: PIC prepared chlorine sanitizer solution at 50 ppm.
—At time of inspection, facility had unapproved chemical (lemon scented bleach) for sanitizing of food contact surfaces. Quaternary ammonium, iodine and Unscented chlorine bleach are the only approved chemicals for sanitizing of food contact surfaces. Corrective action: Inspector instructed facility cannot operate without approved sanitizer. PIC purchased unscented chlorine bleach from grocery store next door to facility.
—Observed facility has removed prep cooler. Only available cold holding equipment is their walkin cooler. Equipment for cooling and cold holding shall be sufficient in number. Facility must provide one additional reachin or prep cooler within three days.
—Observed facility does not have food probe thermometer for monitoring of time and temperature control for safety foods (TCS foods) during cold holding, cooling and cooking processes. Provide thin tip thermometer within three days. Food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as sliced cheeses and tomatoes.
—Observed facility has removed produce washing sink. Facility serves fresh celery and carrots. Raw fruits and vegetables must be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served or offered for human consumption in ready-to-eat form. Corrective action: Install one produce washing sink for washing of fresh produce or purchase pre-washed produced - invoice and/or packaging must be label pre-washed within three days.
—Observed most recent inspection report score is on lower shelf of front service counter. The most current inspection report must be prominently displayed in public view at all times, within 15 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.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Nov. 19, the restaurant was re-inspected after correcting violations and received a score of 100.
PERKS COFFEE & BAGELS
3000 WINDY HILL RD SE STE 176 MARIETTA, GA 30067-8430
Last Inspection Score: 100
Last Inspection Date: 11-26-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
PERKS COFFEE & BAGELS
3000 WINDY HILL RD SE STE 176 MARIETTA, GA 30067-8430
Last Inspection Score: 63
Last Inspection Date: 11-19-2019
Inspection Purpose: Routine
—Observed employee switch from working with raw food to ready-to-eat food without washing hands with ripped gloves. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when switching between working with raw food and working with ready-to-eat food. Additionally, employees should always wash their hands when they renew their gloves. Corrective action: Employee was advised to rewash their hands and put on new gloves and be cautious about tears in gloves.
—The following items were observed with temperatures above 41°F in cold holding units. Display at front cooler - ham & cheese container, yogurt and parfait; reach in cooler - spinach; cooler next to milk cooler - coconut milk; and milk cooler - whole milk and half & half. Except during preparation, cooking or cooling or when time is used as the public health control, time/temperature control for safety food must be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Corrective action: Person in charge (PIC) instructed employees to discard all food.
—Observed cold holding milk cooler not holding 41 degrees F or below; observed unit next to the milk cooler also not holding 41 degrees F or below - thermometer read at 52 degrees F; observed cold holding display unit up front by the cashier register not holding at 41 degrees F or below - thermometer read at 54 degrees F. Equipment for cooling must be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Corrective action: Have service be performed on these units, for the time being only use the walk in cooler, the walk in freezer or the other cold holding unit across the oven. PIC closed the cold holding units and moved the products.
—Observed hand sink in the front food service station reaching at a temperature greater than 150 degrees F and no cold water available. Observed hank sink in women's and men's restroom also reach at a temperature greater than 150 degrees F. Corrective action: A plumbing system shall be designed, constructed and installed according to law. Correct within 72 hours.
—Observed location of designated employee eating and drinking area causing possible cross-contamination. Employees must consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Corrective action: Employees were advised to designate an employee only area for their personal belongings within the facility and a separate location for their drinks and food items in the reach in cooler. Employees moved their belongings to designated areas.
—Observed no paper towels located at hand washing sink in the front kitchen. Each hand washing sink or group of two adjacent hand washing sinks must be provided with a supply of hand cleaning liquid, powder or bar soap. Corrective action: Employee restocked the paper towels at the hand sink.
—Observed stored QA sanitizer solution with concentration level of 0 ppm - 100 ppm. QA sanitizer solution concentration recommended range is 200 – 400 ppm. Corrective action: Inspector helped staff prepare sanitizer to 200 ppm.
—Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device must be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
—Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
—Observed wiping cloth used for food spills also used for holding cutting board down. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served must be used for no other purpose.
—The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The most current inspection report must be prominently displayed in public view.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Nov. 5, the restaurant was re-inspected after correcting violations and received a score of 84.
GOURMET CAFE
1166 FRANKLIN GTWY SE STE 10 MARIETTA, GA 30067-8941
Last Inspection Score: 81
Last Inspection Date: 11-15-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Oct. 29, the restaurant was re-inspected after correcting violations and received a score of 100.
WAFFLE HOUSE #1132
3441 ERNEST BARRETT PKWY NW MARIETTA, GA 30064-1800
Last Inspection Score: 100
Last Inspection Date: 11-05-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Oct. 22, the restaurant was re-inspected after correcting violations and received a score of 93.
MR. WONTON
3595 CANTON RD STE 328 MARIETTA, GA 30066-2689
Last Inspection Score: 93
Last Inspection Date: 11-04-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Oct. 24, the restaurant was re-inspected after correcting violations and received a score of 92.
ISLAND SPICE
2535 HICKORY GROVE RD STE 105 ACWORTH, GA 30101
Last Inspection Score: 92
Last Inspection Date: 11-04-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
GOURMET CAFE
1166 FRANKLIN GTWY SE STE 10 MARIETTA, GA 30067-8941
Last Inspection Score: 65
Last Inspection Date: 11-05-2019
Inspection Purpose: Routine
—Observed raw shelled eggs stored with and above ready to eat foods in the reach in cooler. Food must be protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from 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. Corrective action: Person in charge (PIC) moved the eggs.
—Observed numerous food items stored uncovered - fish fillets, burger patties, tenders and shrimp in the reach in cooler. Foods stored must be covered to prevent from potential contamination. Corrective action: PIC covered food items.—Observed numerous blue cheese (45-55F) and ranch dressings (47-50F) stored above 41F in the prep top cooler. Ensure all cold holding of temperature controlled for safety food is maintained at 41 F or below at all times and within the fill line or use time as a public health control and discard after four hours. Corrective action: Discarded.
—Observed bleach and liquid plumber stored with various food items, cooking oil and vinegar. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Corrective action: PIC moved food items to shelf above toxic chemicals.
—Observed severely soiled foil paper, lining shelves underneath flat top grill. Utensils and food-contact surfaces of equipment must be made of materials that do not allow the migration of deleterious substances or impart colors, odors or tastes to food and under normal use conditions, and shall be durable, corrosion-resistant and nonabsorbent. In addition, materials must be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials must be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
—Observed a heavy grease build up on hood vents and pipes, on the sides of the fryers. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.
—Observed hand washing sink loaded with empty cartons and blocked by a cart. A handwashing sink must be maintained so that it is accessible at all times for employee use. Corrective action: PIC moved the cartons and cart.
—Observed food employee wearing jewelry while preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective action: Jewelry removed.
—Facility does not have hand washing signage on hand washing sink. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
NEW LUCKY CHINA
3045 GORDY PKWY STE 104 MARIETTA, GA 30066-8266
Last Inspection Score: 56
Last Inspection Date: 10-29-2019
Inspection Purpose: Routine
—Observed excessive accumulation of food residue/debris on walls, floors, shelving and seams of prep tables throughout facility.
—Observed dead insects stuck to glue trap inside pest control light device. Insect control devices must be installed so that the devices are not located over a food preparation area, and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils and linens. Remove trapped insects from control devices immediately.
—Observed in prep top cooler, raw chicken stored behind raw steak in top bins and raw scallops and raw pork stored above noodles and vegetables. Observed in walk-in cooler, raw shrimp stored above noodles and sauces. Observed in sushi prep cooler, raw fish stored above vegetables. All cooked/ready to eat foods must be stored above all raw meats. Raw meats must be stored by their internal cook temperatures. Store raw meats with the highest cook temperature on the bottom of shelving units and at the front of prep-top units, to prevent dripping onto foods with lower cook temperatures. Corrective action: Person in charge (PIC) properly arranged items by cook temperature.
—Observed black build up on internal food contact surfaces of ice machine. Observed food residue on plates stored for service at prep top cooler. Observed knife stored for use at prep table held blade down between table tops with accumulation of food residue within seam. Maintain all food contact surfaces clean and sanitized. Corrective action: PIC turned off ice machine to prepare for cleaning and removed plates and knife to dish pit area.
—Observed in under counter cooler 1, pre-breaded chicken measuring 58 F and raw chicken measuring 49 F. Observed in prep top cooler, raw chicken measuring 45 F, raw shrimp measuring 45 F, cooked pork measuring 68 F. Observed in reach-in cooler, dumplings measuring 50 F. Ensure all cold holding of foods that need time and temperature control for safety (TCS foods) is maintained at 41 F or below at all times or use time as a public health control. Corrective action: PIC removed items to freezer to rapidly chill.
—Observed sushi rice at ambient temperature (86 F) with label attached indicating a holding time from 11:00 to 3:00; however, no Time as a Public Health Control form could be produced. Implement and maintain TPHC for foods held at room temperature for set amounts of time before being discarded. Create list of foods to be put on TPHC, use and maintain stickers or other labeling for identifying/displaying the start and/or discard times for foods held at room temperature. Hot foods should start at 135 F minimum, cold foods at 41 F maximum. Ensure to discard foods after four hours at room temperature (or six hours if internal food temperature is not to exceed 70 F). Maintain records onsite available for review during inspections. Corrective action: Provided and reviewed TPHC form to PIC.
—Observed various containers throughout facility of cooked meat, sauces, soups, stuffed items and dry goods with no label. 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 with the common name of the food.
—Observed in-use ladles stored with food contact surface in running water at ambient temperature (75 F) at stove surface. Observed scoops in sugar and MSG with handles buried. Observed tongs used for raw chicken and beef with handles fully laid within container and across food surface. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored. Corrective action: PIC removed ladles to dish pit area, replaced tongs and corrected scoop storage.
—Observed cart blocking handsink next to fryers. Observed sushi bar handsink lacking paper towels. Keep hand wash sink supplied and accessible for employee use at all times. Corrective action: PIC moved cart and supplied paper towels to sinks.
—PIC could not provide established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
—Observed kitchen sanitizer bucket and dishwasher at 0 ppm Cl upon arrival, during active food prep and dishwashing. Chlorine solution must remain between 50-100 ppm for proper sanitizing. Corrective action: PIC refreshed sanitizer bucket to proper concentration and discontinued use of dishwasher. Dishwasher technician was called. PIC prepared three compartment sink for washing, rinsing and sanitizing.
—Observed dinner menu and to-go menu without identification of items which are offered undercooked or raw. The advisory portion of the required notice was in place marked with an asterisk, however there was no disclosure and no menu items marked with an asterisk. If an animal food such as beef, eggs, fish, lamb, pork, poultry or shellfish is served or sold raw, undercooked or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder must inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure and reminder statements must be worded in legible type in all capital letters and no smaller than font size 8 or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Corrective action: Consumer advisory tool provided to PIC.
—Observed doors to outside dining area propped open, directly across from open sushi bar area and opening to kitchen, no kitchen door. Observed kitchen exterior exit to be protected by only screen door which had gaps between door and frame. Solid door open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Maintain doors closed at all times if facility has open air food prep areas. Corrective action: PIC closed doors.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
WAFFLE HOUSE #1132
3441 ERNEST BARRETT PKWY NW MARIETTA, GA 30064-1800
Last Inspection Score: 67
Last Inspection Date: 10-29-2019
Inspection Purpose: Routine
—Observed steak and pork chops in the reach in cooler and waffle batter in the under counter reach in, all uncovered. Food stored must be covered to prevent the possibility of overhead contamination. Corrective action: Foods all covered.
—Observed ice bin and soda dispenser nozzles with an accumulation of mold. Food contact surfaces must be maintained clean. Corrective action: Items were cleaned and sanitized.
—Observed the chunk ham, diced tomatoes, cut tomato, sliced cheese, waffle batter and half/half holding above 41 F. Cold holding food shall be holding at 41 F or below. Corrective action: All food discarded. Time will be used until cooler is repaired. Ice placed in drawers and under counter cooler.
—Observed several bins with water containing excessive debris and black, discolored water. Internal surface of drawers in front food services have food splatter. Nonfood-contact surfaces must be free of unnecessary ledges, projections and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
—Observed expired certified food safety manager. Certification required to be valid/not expired.
—Observed cook grabbing raw meat - bacon, pork chops and steak - with his gloved hands, then replacing the gloves with clean ones without washing his hands. Hands must be washed when switching between working with raw food and working with ready-to-eat food; gloves are not worn in place of handwashing. Corrective action: Person in charge (PIC) instructed cook to wash his hands after removing his gloves when bacon was cooked, and that hands must be washed after touching raw meat.
—Observed sanitizer solution, holding cloths, at 0-10ppm chlorine.(X3) Cloths in-use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) Corrective action: Solution remade and reads 100ppm chlorine.
—Observed several cup dispensers with the cups uncovered and exposed to the possibility of contamination. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
MR. WONTON
3595 CANTON RD STE 328 MARIETTA, GA 30066-2689
Last Inspection Score: 56
Last Inspection Date: 10-22-2019
Inspection Purpose: Routine
—Observed in Prep Top Cooler raw eggs, beef and chicken stored directly adjacent to cooked dumplings, pork and other ready-to-eat items. Observed in Walk-in Cooler raw eggs stored behind and stacked above the height of containers of ready-to-eat sauces. All cooked/ready to eat foods must be stored above all raw meats. Corrective action: PIC properly arranged items.
—Observed in Prep Top Cooler wonton dumplings at 51 F, raw eggs at 54 F, raw shrimp at 43 F and cooked shrimp at 46 F. Maintain all cold holding foods at 41 F or below, or use Time as a Public Health Control - with proper documentation. Form provided during this and previous inspection. Corrective action: PIC rapidly cooled items with ice.
—Observed in multiple locations throughout kitchen various sauces, dumplings and cooked meats without labels. 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 with the common name of the food.
—No sanitizer solution prepared at onset of inspection. Interior of ice machine, fountain drink machine nozzles and fountain drink machine ice chute observed with black/pink substances on surface. Maintain active sanitizer for use during all times of food prep, test for proper concentration and refresh every four hours. Maintain all food contact surfaces clean and sanitized. Corrective action: Ice machine scheduled for cleaning service, out-of-order sign placed on fountain drink machine and soda fountain nozzles removed for cleaning. Sanitizer solution properly prepared.
—Observed pre-breaded chicken bites and cut cabbage held on counter at ambient temperature. PIC indicated that items were discarded after four hours, but no labels or other time indicators were used and PIC could not provide Time as a Public Health Control form. Implement and maintain TPHC for foods held at room temperature for set amounts of time before being discarded. Create list of foods to be put on TPHC, use and maintain stickers or other labeling for identifying/displaying the start and/or discard times for foods held at room temperature. Hot foods should start at 135 F minimum, cold foods at 41 F maximum. Ensure to discard foods after four hours at room temperature or six hours if internal food temperature is not to exceed 70 F. Maintain records onsite available for review during inspections. Corrective action: Reviewed personalized TPHC form with PIC.
—Observed patrons dining in when facility does not have customer restrooms. Prohibit customers from dining in or construct a restroom for patrons - consulting proper regulatory authorities first.
—Observed employee turn off faucet with bare hands after washing. Corrective action: Person in charge (PIC) instructed employee on proper procedure and employee rewashed hands.
—Observed PIC unaware of employee health policy regarding the six reportable illnesses and five symptoms and was unable to provide signed documentation. Food employees must be aware of employee health policy regarding the six reportable illnesses, five symptoms, exclusions, restrictions and when employees are able to return to work. Signed documentation must be kept on site for verification purposes. Corrective action: Inspector reviewed Employee Red Book provided during previous inspection with PIC. Also provided Employee Red Book and Employee Health Agreements in Chinese.
—PIC could not provide established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment, which was provided during previous inspection. A food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective action: Provided and reviewed Vomit/Fecal Event Cleanup Procedure with PIC.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
ISLAND SPICE
2535 HICKORY GROVE RD STE 105 ACWORTH, GA 30101
Last Inspection Score: 51
Last Inspection Date: 10-24-2019
Inspection Purpose: Routine
—Observed raw fish above cooked jerk chicken, beef stew, cabbage, goat and oxtail. In addition, the walk in cooler had raw beef turkey necks inside the same container as seasoned raw chicken wings. Food must be protected from cross contamination. Corrective action: Person in charge (PIC) rearranged food in the correct order.
—Observed several tongs and spatulas stored as cleaned had grease and debris stuck on the equipment. The microwave also had heavy food debris and employee was warming up customer food inside the microwave. Equipment food contact surfaces must be cleaned to sight and touch at all times. Corrective action: All food contact was cleaned and sanitized.
—Observed excessive buildup found throughout the kitchen - interior doors, shelves, outlets, walls, floors, equipment sides, behind and in between equipment and fans. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean thoroughly and regularly to prevent accumulations.
—Observed several flies flying throughout the kitchen. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises.
—Observed several foods inside the refrigerator holding above 41 F. Cold holding food must be maintained at 41 F or below at all times. Corrective action: All food discarded.
—Observed several ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective action: All food was dated marked properly.
—Observed the glass cleaner stored next to vinegar and dry seasonings on the shelf for dry storage. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Corrective action: Glass cleaner moved to a designated area.
—Observed several foods inside the kitchen was thawing at ambient temperature. Corrective action: PIC moved food to the walk in cooler for thawing.
—Observed several utensils stored inside water holding at 95 F. Corrective action: Water was boiled to 140 F for in-use utensils.
—Observed the floors inside the front by the high top chairs have exposed concrete, cove base coming apart inside the kitchen and walls are in poor condition. Walls also have excessive debris throughout the kitchen and heavy water damage - mold - found on the ceiling tile inside the restroom.
—Observed the freezer lid is in disrepair. All physical facilities must be maintained in good repair.
—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. The permit holder must require food employees and conditional employees to report to the certified food safety manager (CFSM) and PIC, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and PIC to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. A signed documentation must be kept onsite at all times. Corrective action: Inspector provided a copy of the employee health agreement form along with the quick decision guide and employee red booklet.
—Observed opened water bottles scattered throughout the kitchen. Employees must consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective action: Water bottles discarded.
—Observed several employee food and personal items stored next to employee food on the dry storage shelf and inside the coolers. Areas designated for employees to eat, drink, and use tobacco must be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Corrective action: Employee food and personal items moved to a designated area.
—Observed all the employees inside the kitchen using the three compartment sink to wash hands on several occasions. Food employees must clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Corrective action: Inspector instructed employees to use hand washing sink to wash hands only.
—Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective action: Inspector passed out a copy of the written plan procedure and required supplies needed for vomit/fecal accidents.
—Observed wiping cloths used for wiping food contact surfaces stored on top of prep top areas. Cloths in-use for wiping counters and other equipment surfaces must be held between uses in a chemical sanitizer solution at proper concentration.
—Observed the food service permit is not posted. Post the permit in a location in the food service establishment that is conspicuous to consumers.
—Observed EMPLOYEES MUST WASH HANDS signage was not posted at the hand sink. Employee must wash hands signage must be posted at all handsinks.
—Observed cardboard boxes used to line the shelves holding spices, oils, and other foods. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Sept. 16, the restaurant was re-inspected after correcting violations and received a score of 85.
BRISAS DE TELA RESTAURANT II
739 FRANKLIN GTWY SE STE C MARIETTA, GA 30067-7841
Last Inspection Score: 85
Last Inspection Date: 09-23-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
BRISAS DE TELA RESTAURANT II
739 FRANKLIN GTWY SE STE C MARIETTA, GA 30067-7841
Last Inspection Score: 63
Last Inspection Date: 09-16-2019
Inspection Purpose: Routine
—Observed raw shelled eggs stored next to butter in the reach in cooler opposite hot line and raw shredded vegetables stored below raw chicken in the walk in cooler. Food must be protected from cross contamination by separation. Corrective action: Person in charge (PIC) rearranged food items.
— Observed shredded chicken at 43F-44F, PIC stated that it was cooked the night before, cooled and placed in walk in cooler. Facility had no cooling logs present to confirm that the chicken was cooled to 41F in 6 hours. Corrective action: Shredded chicken was discarded.
—Observed accumulation of debris on the door of the walk in cooler and on the holder of the can opener. Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue and other debris.
—Excessive heat (92F) in the main kitchen, PIC stated that a new HVAC unit is due to arrive this week. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity must be provided.
—Observed employee touch raw chicken then open reach in cooler door without washing her hands. Observed employee remove personal item (drinking bottle) from kitchen and return to handle food without washing her hands. Food employees must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. All employees must wash hands before leaving the restroom. All food employees leaving the restroom must wash their hands again upon re-entering the food preparation area. Corrective action: The employees were instructed to wash their hands between task changes.
— Observed personal items (water bottles) on prep tables and (hand cream) on shelves throughout facility. Lockers or other suitable facilities must be used for the orderly storage of employee clothing and other possessions. Corrective action: Water bottles were moved to a designated area, below the prep tables and away from food.
—The 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. Also, PIC could not verbiage symptoms of reportable illness. The permit holder must require food employees and conditional employees to report to the certified food safety manager (CFSM) and PIC, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee must report the information in a manner that allows the CFSM and PIC to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. Corrective action: Inspector provided another copy of the employee health policy to person in charge and owner in Spanish.
—Observed no hand wash soap supplied at both hand sinks in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks must be provided with a supply of hand cleaning liquid, powder or bar soap. Corrective action: PIC supplied soap at both hand sinks.
—Observed chlorine sanitizer used to sanitize prep table at 0ppm. Chlorine sanitizer should be between 50-100ppm. Corrective action: Chlorine solution re-made to read between 50-100ppm.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
TDT BBQ (INSIDE SHELL STATION)
4360 FLOYD RD SW MABLETON, GA 30126-1314
Last Inspection Score: 66
Last Inspection Date: 09-11-2019
Inspection Purpose: Routine
— Observed raw chicken stored above pasta and several other ready to eat foods inside of reach in cooler in dining area. Raw chicken must be stored underneath ready to eat foods to prevent contamination. Corrective action: Raw chicken moved to bottom shelf.
— Observed cheese uncovered inside of prep top cooler in main kitchen. Foods must be stored covered. Corrective action: Cheese was discarded.
— Observed pork sausages, pasta, and grilled chicken above 41 F inside of reach in cooler in dining area. Potentially hazardous foods being cold held must be 41 F or below. Corrective action: Foods discarded.
— Observed cabbage, turkey, pulled pork and coleslaw above 41 F inside of prep top cooler in main kitchen. Potentially hazardous foods being cold held must be 41 F or below. Corrective action: Food discarded.
— Observed time as a public health being used for grilled chicken wings, ribs and salmon without time stamp indicated. When time as a public health is used, time must be indicated on product. Corrective action: Food discarded.
— Observed cooling salmon on countertop with lid tightly covered. Cooling items must be stored loosely covered to facilitate air flow. Effective means of cooling are an ice bath and reach in cooler. Corrective action: Lid removed.
— Observed employees washing utensils with soap and water, rinse, then placed to dry without sanitizing. Utensils and food-contact surfaces of equipment must be sanitized before use after cleaning. Corrective action: Discussed proper procedure for washing and sanitizing utensils. Utensils sanitized.
— Observed three bottles of sanitizers unlabeled in main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective action: Containers labeled.
— Did not observe thermometer inside of reach in cooler in dining area or inside of prep top cooler in main kitchen. A temperature measuring device must be located inside of refrigerators. Corrective action: Thermometer placed inside.
— Observed unwrapped forks stored in container with food lip contact surfaces facing multiple directions near POS system. Unwrapped single use utensils shall be stored where food lip contact surface contamination is prevented.
— Observed employee washing hands at three compartment sink. A warewashing sink may not be used for handwashing Corrective action: Discussed with employee where to wash. Hands washed at hand sink.
— Observed shelves soiled with black substance in main kitchen. Non-food contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation of soil residues.
— Observed hot water knob in disrepair and unable to retrieve hot water at hand sink in main kitchen. Hot and cold water must be available. Corrective action: Knob repaired and replaced. Hot water available.
— Observed dim bulb above food prep area in main kitchen. Room appears dark. Adequate lighting required in food storage areas. Corrective action: Light bulb replaced.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Aug. 15, the restaurant was re-inspected after correcting violations and received a score of 99.
AR LOUNGE
585 FRANKLIN GTWY SE STE 170 MARIETTA, GA 30067-7762
Last Inspection Score: 99
Last Inspection Date: 08-27-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on July 31, the restaurant was re-inspected after correcting violations and received a score of 97.
CAZADORES MEXICAN RESTAURANT #2
2731 SANDY PLAINS RD STE 160 MARIETTA, GA 30066
Last Inspection Score: 97
Last Inspection Date: 08-19-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Aug. 13, the restaurant was re-inspected after correcting violations and received a score of 89.
PACIFIC BUFFET
2475 CHASTAIN MEADOWS PKWY MARIETTA, GA 30066-3362
Last Inspection Score: 89
Last Inspection Date: 08-22-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
PACIFIC BUFFET
2475 CHASTAIN MEADOWS PKWY MARIETTA, GA 30066-3362
Last Inspection Score: 49
Last Inspection Date: 08-13-2019
Inspection Purpose: Routine
— Observed several flies in kitchen and air gaps at back door. The presence of insects, rodents and other pests must 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; and 4. Eliminating harborage conditions.
— Observed raw pork stored above ready to eat (RTE) crabmeat salad in the cooler. Food shall be protected from cross contamination by separating raw animal foods during storage according to their minimum cook temp. Corrective action: Raw pork was moved to the bottom shelf.
— Three large ice machines in kitchen all have large build up of mold on the interior of the machines. Can opener in dry storage with debris. Must keep food contact surfaces clean to the sight and touch.
— Eggs delivered at 54F and sprouts at 67F. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety (TCS) food shall be at a temperature of 41°F (5°C) or below when received. Corrective action: Products discarded and returned. Delivery company called on site by general manager.
— Observed employee wiping arms, head and scratching arm but did not wash hands before entering buffet prep kitchen. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands (v) After handling soiled equipment or utensils (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (vii) When switching between working with raw food and working with ready-to-eat food (viii) Before donning gloves to initiate a task that involves working with food (ix) After engaging in other activities that contaminate the hands. All employees must wash hands before leaving the restroom. All food employees leaving the restroom must wash their hands again upon re-entering the food preparation area. Corrective action: Employee washed hands at hand sink.
— Prep cooler in kitchen holding TCS foods at 48F-53F. Must have cold hold TCS foods at 41F and below. Corrective action: Foods help on ice and some foods discarded - tofu, eggs, sprouts.
— Rack with several pans of fried chicken at 87F, and 85F, the kitchen staff said that it was cooling, but there is no monitoring of the process, facility does not have any thermometers to check food temperatures. During the active cooling process, foods should cool from 135F to 41F in six hours or less and the process should be monitored with a calibrated thermometer. Corrective action: Food was placed in walk in cooler.
— Observed several food items/spices removed from original containers and placed in working containers without general name label. Items removed from original containers must be labeled with general name label for easy identification. Corrective action: Person in charge (PIC) labeled spices and other food items.
— Facility does not have thermometers to measure food temperatures. Broken thermometer also observed in walk in cooler. Food temperature measuring devices must be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses must be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
AR LOUNGE
585 FRANKLIN GTWY SE STE 170 MARIETTA, GA 30067-7762
Last Inspection Score: 59
Last Inspection Date: 08-15-2019
Inspection Purpose: Routine
— Observed rodent activity as evidenced by rodent droppings found behind the reach in cooler. Facility should be routinely inspected the for evidence of pests.
— Observed food in container in the cooler and turkey neck in the freezer that could not be identified. Person in charge (PIC) stated that they were brought in, but failed to insure that food was from an approved source. Food shall be obtained from sources that comply with law and invoices or receipt should be provided.
— Observed cold holding foods, several soups, were holding greater than 41F inside the reach in cooler. Cold holding food shall be holding at 41F and below at all times. Corrective action: Foods discarded.
— Observed food debris around floor tiles, and old food debris beside and on the floor of fryer. All physical facilities shall be maintained in good repair.
— Observed several non working microwaves stored throughout facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.
— Observed employee food stored with customer food inside the freezers and coolers. Employee food must be stored separate from consumer use at all times. Corrective action: PIC moved customer food to a designated area.
— Observed the main kitchen and area around kitchen dimly lit. Must ensure kitchen is adequately lit.
— PIC lacks awareness in key areas of risk factor control and good retail practices for establishment. Persons in charge, managers or CFSM must be properly trained or retrained. Corrective action: Throughout the inspection, inspector went over important rules for food service with PIC.
— Observed no certified food safety manager (CFSM) certificate posted to verify establishment has a CFSM on site. PIC stated that she was the CFSM but could not find the certificate. All establishments are required to obtain a CFSM.
— PIC unaware of employee health policy and unable to provide signed documentation. Food staff must be aware of employee health policy and provide signed documentation. Corrective action: Inspector provided/reviewed employee health policy.
— Observed no written plan on site to clean up vomit/fecal or all supplies. Must have a written plan for clean up procedure on site with all supporting supplies. Corrective action: Inspector reviewed/provided clean up procedure.
— Observed chlorine sanitizer bucket above 200ppm. Chlorine sanitizer applied to food-contact surfaces shall be between 50-100. Corrective action: A new sanitizer solution was prepared to 100ppm.
— Observed several mixed spice containers, and food items in the reach in cooler without labels. Food packaged in a food service establishment shall be labeled with the common name of the food, or if there is no common name, an adequately descriptive identity statement.
— Observed spice racks lined with parchment paper, and with build up and greasy residue. All physical facilities shall be maintained in good repair; storage should be contracted in such a way that it is durable and easy cleanable.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
CAZADORES MEXICAN RESTAURANT #2
2731 SANDY PLAINS RD STE 160 MARIETTA, GA 30066
Last Inspection Score: 52
Last Inspection Date: 07-31-2019
Inspection Purpose: Routine
— Observed lids of raw chicken and beef containers with blood. Observed dirty broom and mop stored directly adjacent to canned goods and dry goods in food storage area. Observed wire shelving in reach-in cooler and walk-in cooler with accumulation of residue and coating peeling/flaking off. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
— Observed raw beef stored directly in grocery bags in reach-in freezer. All food storage vessels must be of food-grade material and/or durable and easy to sanitize.
— Observed hydrogen peroxide bottle with cracked cap stored on top of reach-in freezer next to containers of peppers. Store toxic chemicals in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. Corrective action: Manager moved peroxide bottle to office.
— Observed empanadas stored layered directly between cloths in reach-in cooler. Use of cloths are limited to storage in sanitizer buckets for wiping down of food prep surfaces. Do not use cloths on foods.
— Observed individual portions and pitcher of salsa held on countertop at ambient temperature for serving, measuring 66 F. Observed raw chicken and beef held in ice bath measuring 58 F and 53 F, respectively. Observed individual portions of salsa stored in mini-refrigerator at expo line measuring 46 F. Maintain all cold holding TCS foods at 41 F or below. Corrective action: Items discarded.
— Observed cheese dip held in pans above closed lid of steam table measuring at 112 F. Maintain all hot holding temperature controlled for safety (TCS) foods at 135 F or above. Corrective action: Cheese dip was reheated on stove top.
— Observed various containers of sauces, empanadas, tamales and soups without labels. 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 with the common name of the food.
— No sanitizer available in kitchen at onset of inspection. Wire rack holding ice scoop observed with accumulation of residue. Observed employee wash and rinse pans and knives and immediately hang as clean and ready to use without first sanitizing items. Observed can opener blade with accumulation of food residue and debris. Observed black substance on interior surfaces of ice machine. Maintain all food contact surfaces clean and sanitized. Active sanitizing solution must remain prepared in order to clean food contact surfaces when needed. Maintain proper chemical concentration for sanitization (chlorine: 50-100 ppm; QA: see product label). Use test strips to verify strength and refresh as needed or at least every 4 hours. Corrective action: Sanitizer bucket retrieved from dining area (at proper concentration). Ice scoop rack and can opener washed, rinsed and sanitized. Interior of ice machine cleaned and sanitized. Dishes run through dishwasher.
— No designated person in charge (PIC) available at time of inspection. Manager indicated both certified food safety managers (CFSM) are currently on vacation lasting over a week, and no one present has been trained in food safety. Manager unable to demonstrate knowledge pertaining to holding temperatures, handwashing, date marking, cooling or vomit/fecal sanitizing procedure. When CFSM is not present, an employee must be assigned as PIC to ensure food safety policy and procedures are followed by all staff present. PIC must have authority to make food safety decisions and corrections. CFSM must provide basic food safety training to all employees.
— Observed manager repeatedly handle and open food containers after touching contaminated surfaces and cleaning, without washing hands between. Observed employee switch from washing soiled dishes to putting away cleaned dishes without washing hands in between. Hands must be washed when changing tasks from dirty to clean, raw foods and ready-to-eat foods, when returning from restroom, after touching clothing, hair, uncleaned skin or any other time hands become soiled or contaminated while working. Gloves should also be removed and hands washed at hand washing sink when changing tasks from handling unclean items to handling foods. Corrective action: Reviewed hand washing policy with manager.
— Observed employee wash hands for less than 10 seconds and turn off faucet with bare hands. Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system or a heated-air hand drying device. Corrective action: Reviewed hand washing procedure with PIC and employee. Employee properly washed hands.
— No soap available in employee restroom in kitchen. Ensure all handwashing sinks are adequately supplied and accessible for handwashing as required. Corrective action: Manager refilled soap dispenser.
— Manager did not have knowledge of nor could provide a written procedure for responding to vomit/diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrective action: Provided Vomit/Fecal Event Response document.
— Did not observe mop sink in use at facility. Manager indicated mop water is dumped directly onto asphalt parking lot behind back door. Mop sink required. Must install immediately, ensuring compliance with Water Authority. Environment, health and safety (EHS) will return to verify within 30 days.
— Observed accumulation of debris on floor of dry storage area. Observed accumulation of residue on wall beneath three compartment sink. Maintain facilities clean and in good repair.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on June 24, the restaurant was re-inspected after correcting violations and received a score of 87.
WEST COBB DINER
3451 ERNEST W. BARRETT PKWY NW MARIETTA, GA 30064
Last Inspection Score: 87
Last Inspection Date: 08-01-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
WEST COBB DINER
3451 ERNEST W BARRETT PKWY NW MARIETTA, GA 30064
Last Inspection Score: 69
Last Inspection Date: 07-24-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed flies and gnats flying around the inside of the kitchen and toward the back of the kitchen where the dishes were being stored. The person in charge (PIC) also mentioned he is not a pest control technician. The presence of insects, rodents and other pests must 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; and 4. Eliminating harborage conditions.
— Observed several items - slicers, can opener and knives - with food debris still stuck to the equipment and food debris splatter in the drawers. Food contact surfaces must be cleaned to sight and touch at all times. Corrective action: Dishes moved to the dish machine to be re-cleaned.
— Observed the ice bin had black substance found on the inside. Equipment food-contact surfaces and utensils must be clean to sight and touch. Corrective action: PIC emptied all the ice and cleaned the ice machine.
— Observed several foods inside prep units by the breading and salad station holding above 41 F. Except during preparation, cooking or cooling, or when time is used as the public health control, time/temperature control for safety food must 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. Corrective action: Food was discarded.
— Observed the cornbread dressing on the warmer line holding at 113 F. PIC also stirred the dressing and mentioned it was holding at 174 F, but stirring is not allowed prior to checking the temperatures. Hot holding food must be maintained at 135 F and above at all times. Corrective ation: Food was discarded.
— Observed several time/temperature control for safety foods were not labeled with a time and date or not listed on the written documentation provided to the inspector. The items were buttermilk, cornbread mix and butter. If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures must be prepared in advance, maintained in the food service establishment and made available to the regulatory authority upon request that specify - (i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food must have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iii) The food must be cooked and served, served at any temperature if ready-to-eat or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit must be discarded. Corrective action: The inspector provided a copy of the Times as A Public Health control and reviewed the guidelines with the PIC.
— 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. The manager also mentioned he was busy and not able to answer the inspector's questions. The permit holder must require food employees and conditional employees to report to the certified food safety manager (CFSM) and PIC, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee must report the information in a manner that allows the CFSM and PIC to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. Corrective action: The inspector provided and reviewed a copy of the Employee Red Booklet, Quick Decision Guide and Employee Health Agreement Form.
— Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events. The procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter. Corrective action: The inspector provided and reviewed the written plan procedure and supplies needed for vomit/fecal accidents.
— Observed all the menus stated ask server about menu items cooked to order. The lettering for the consumer advisory was also all lowercase. This has been taken off on several inspection reports prior to the change of ownership. If an animal food such as beef, eggs, fish, lamb, pork, poultry or shellfish is served or sold raw, undercooked or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder must inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure and reminder statements must be worded in legible type in all capital letters and no smaller than font size No. 8 or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure must include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 3. The reminder must include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase one's risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase one's risk of foodborne illness, especially if one has certain medical conditions.
— Observed several food containers, bulk food and squirt bottles were not labeled with a common name. Any food item taken out of its original container should be labeled with a common name at all times.
— Observed two containers of shrimp stored in direct contact with food. Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service or sale. Corrective action: The ice was removed.
— Observed several waitresses preparing dressing for the tables at the front counter wearing bracelets and watches on their arms and hands. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
— Observed several wet wiping and dry wiping cloths found on top of the prep tables. Wet wiping cloths also were found under several cutting boards. While not in uses, wet wiping cloths must be stored inside sanitizing solution holding between 50-100 ppm for CL and 200-400 ppm for Quat Ammonia. Dry wiping must be stored in a designated area. Corrective action: Wet wiping cloths stored inside the sanitizing buckets and dry cloths were stored in a designated area.
— Observed excessive food debris found on the floors and walls. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings and ceilings must be designed, constructed and installed so they are smooth and easily cleanable.
— Observed the floor tiles inside the back of the kitchen, walk in cooler and walk in freezers were in disrepair. All physical facilities must be maintained in good repair. The inspector stated this needs to be fixed as soon as possible.
— Observed several employee drinks and phone scattered throughout the kitchen. Lockers or other suitable facilities must be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrective action: Employee belongings was moved to a designated area.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on June 27, the restaurant was re-inspected after correcting violations and received a score of 100.
HONG KONG CITY
2142 S COBB DR SE STE D-1 SMYRNA, GA 30080-1330
Last Inspection Score: 100
Last Inspection Date: 07-17-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on June 25, the restaurant was re-inspected after correcting violations and received a score of 85.
C'EST SI BON PASTRY AND RESTAURANT
560 WINDY HILL RD SE SMYRNA, GA 30080-1337
Last Inspection Score: 85
Last Inspection Date: 07-22-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on June 20, the restaurant was re-inspected after correcting violations and received a score of 82.
LA FIESTA GRANDE
1199 BELLS FERRY RD MARIETTA, GA 30066-6031
Last Inspection Score: 82
Last Inspection Date: 07-10-2019
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
HONG KONG CITY
2142 S COBB DR SE STE D-1 SMYRNA, GA 30080-1330
Last Inspection Score: 57
Last Inspection Date: 06-27-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed raw animal products - eggs and raw chicken - stored above cooked and ready to eat foods - carrots, onions, bottled water and cooked pork - in walk-in cooler. Raw animal product must be stored by its internal cooked temperature and always below cooked or ready to eat foods. Corrective action: Person in charge (PIC) rearranged the cooler.
— Observed food stored in front refrigerator without lids or coverings providing protection from above. All foods must be stored covered to prevent contamination from above. Corrective action: PIC added plastic coverings to items.
— Observed several temperature controlled for safety (TCS) food items - raw chicken, cooked chicken and raw shrimp - stored on prep/serving line, holding above 41F. All TCS foods in cold holding must be stored at or below 41F at all times during operation. Corrective action: Items moved to walk-in for rapid cool.
— Observed foods prepped/cooked the day of the inspection and not properly cooled on the serving line. Observed improper cooling methods - lids or plastic coverings - of TCS food items in walk-in cooler. TCS foods must be cooled to 41F or below prior to placing on serving line and/or serving to customers. Corrective action: Inspector assisted PIC with proper cooling of items in question.
— Observed chicken, shrimp and fries stored in plastic carryout bags in freezer near rear door. Food must be stored in food grade equipment and bags only. Facility may not use plastic carryout bags for food storage.
— Observed heavy accumulation of grease dripping from hoods. Equipment must be cleaned and sanitized to sight and touch on a frequency or as needed.
— Observed employees drinking from improper containers - a can of soda and a bottle of water. Employees may drink from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
— Observed employee drinks - coke can and bottled water - improperly stored in walk-in cooler and on prep surfaces Employees must use a designated area only to store personal items.
— Observed several food items, nut and spices removed from their original containers, placed in working containers, but not properly labeled. Corrective action: Label items removed from their original containers.
— Did not observe internal thermometers in all cold holding units - prep top cooler and walkin. All cold and hot holding units must have internal thermometers to measure ambient temperatures.
— Observed wet wiping cloths stored atop of prep top surfaces and equipment throughout kitchen. Wet wiping cloths must be stored in sanitizer buckets in between uses to prevent contamination.
— Did not observe hand washing signage instructing employees to wash hands after using the restrooms. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
— Observed facility using bowls and containers without handles as scoops. All scoops must have a handle to prevent contamination.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
C'EST SI BON PASTRY AND RESTAURANT
560 WINDY HILL RD SE SMYRNA, GA 30080-1337
Last Inspection Score: 58
Last Inspection Date: 06-25-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed raw shelled eggs stored above ready to eat and cooked foods in standing cooler of main kitchen. Raw animal product must be stored separate from or below cooked and ready to eat foods to prevent contamination. Corrective action: Person in charge (PIC) rearranged cooler to put eggs on lowest shelf.
— Observed several temperature controled for safety (TCS) foods - salad, cooked pork, cooked turkey and cooked chicken - in cold holding not being maintained at or below 41F TCS foods in cold holding must be stored and maintained at 41F or below at all times during operation. Corrective action: Items discarded.
— Observed date marking missing from several food items inside the reach in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of seven days. The day of preparation shall be counted as Day 1. Corrective action: Food discarded.
— Observed rice, peas and rice, and plantain in hot holding stored on tray of three compartment sink and on counter tops. Equipment for cooling and heating food, and holding cold and hot food, must be sufficient in number. Corrective action: Requested restaurant to add hot holding equipment to hold hot foods.
— Observed frozen, bagged pieces of pork improperly thawing in meat sink. Time/temperature control for safety food must be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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 four hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 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) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; 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. Corrective action: PIC placed pork under water running water.
— Observed food splatter and debris in interior of both microwaves in main kitchen. Nonfood contact surfaces must be cleaned and sanitized to sight and touch at all times during operation.
— Observed the Servsafe certificate posted expired on Aug. 28, 2018. The original CFSM certificate must be posted in public view in each food service establishment. An additional copy must be retained on file at the food service establishment at all times, and must be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended must not be posted in the food service establishment.
— The 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. Corrective action: Inform in a verifiable manner food employees and conditional employees of their responsibility to report to PIC, information about their health and activities as they relate to diseases that are transmissible through food.
— Observed sole light in dry storage area out/in disrepair. Adequate light must be provided in all food prep, storage, and service areas.
Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.
LA FIESTA GRANDE
1199 BELLS FERRY RD MARIETTA, GA 30066-6031
Last Inspection Score: 53
Last Inspection Date: 06-20-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed employee separate raw chicken with bare hands, rinse under prep sink faucet retouching knobs with bare hands, and proceed to remove a pot from clean storage and use lighter stored on prep line to light fire under pot. Hands must be washed when changing tasks from dirty to clean, raw foods and ready-to-eat foods, when returning from restroom, after touching clothing/hair/uncleaned skin or any other time hands become soiled or contaminated while working. Gloves should also be removed and hands washed at hand washing sink when changing tasks from handling unclean items to handling foods. Corrective action: Employee properly washed hands in handwashing sink and ensured touched items were washed, rinsed and sanitized.
— Observed in walk-in cooler - raw beef stored above avocados; raw chicken stored above limes; raw chicken stored above raw beef; raw chicken stored above sour cream. All cooked/ready to eat foods must be stored above all raw meats. Raw meats must be stored by their internal cook temperatures. Store raw meats with the highest cook temperature on the bottom of shelving units and at the front of prep-top units, to prevent dripping onto foods with lower cook temperatures. Corrective action: Employees properly stored items.
— Observed back doors to kitchen open during food service. When closed, screen doors had large gaps at seams. Must ensure doors are solid, self-closing, and tight-fitting. Corrective action: Solid doors closed.
— Observed shredded lettuce, diced tomatoes and pico de gallo holding above 41 F in prep top cooler. Ambient temperature in the unit 51 F. Observed prep top cooler in buffet area holding sour cream, diced tomatoes, shredded lettuce and shredded cheese above 41 F. Maintain all cold holding temperature control for safety (TCS) foods at 41 F or below. Corrective action: Items discarded.
— Observed various sauces and cooked meat mixes lacking labels in walk-in cooler. 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 with the common name of the food.
— Observed handwashing sink at prep area lacking paper towels and blocked by a fan on the floor. Corrective action: Employees removed fans and restocked paper towels.
— Observed back ice machine missing cover panel at top of machine, and accumulation of pink and black substances along the surfaces where water flows to make ice. Tables in dining area currently being cleaned with cleanser lacking sanitizer.
— Observed sanitizer buckets in kitchen and at bar at 200+ ppm Cl. Must ensure chlorine sanitizer is maintained at 50 to 100 ppm to prevent toxic residue from remaining on the food contact surface. Corrective action: Employees refreshed sanitizing solution to 100 ppm Cl.
— Observed bleach spray in unlabeled bottle at dishwashing area. Must ensure all chemicals are labeled. Corrective action: Employees labeled bottle.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on May 14, the restaurant was re-inspected after correcting violations and received a score of 88.
KARINA RESTAURANTE
2561 AUSTELL RD SW STE 290 MARIETTA, GA 30008-4575
Last Inspection Score: 88
Last Inspection Date: 05-29-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on May 14, the restaurant was re-inspected after correcting violations and received a score of 87.
ATKINS PARK TAVERN
2840 ATLANTA RD STE B SMYRNA, GA 30080
Last Inspection Score: 87
Last Inspection Date: 05-23-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
ATKINS PARK TAVERN
2840 ATLANTA RD STE B SMYRNA, GA 30080
Last Inspection Score: 62
Last Inspection Date: 05-14-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed raw oysters, raw shrimp stored above cooked chicken wings and salad mix in the prep cooler; four trays of raw shell eggs above a bucket of pickles in the walk in cooler; raw oysters above smoked sausage and cooked beef in the locked reach in cooler. Food items must be stored according to their minimum cook temperature with ready to eat food stored above raw items. Corrective action: Food was rearranged.
— Observed the following food items stored uncovered – raw oysters, shrimp, raw chicken, lettuce, sliced cheese, smoked sausage and sliced deli meats in multiple reach in coolers. Food must be stored covered to prevent contamination. Corrective action: Food items were wrapped.
— Observed black mold and rust inside the ice machine, observed three soda gun nozzles and holders in the bar with pink slime mold and old food debris on the potato slicer that was stored as clean on the wall. Food contact surfaces must be cleaned to sight and touch.
— Observed several sauces, creme, dressings and gravy held in refrigeration for more than seven days. Food must be either used by or discarded within seven days which includes the prep date. Corrective action: All items were discarded.
— Observed several cooked meats, sauces, smoked sausage and gravy held in the cooler for more than 24 hours without a date mark. Foods held for more than 24 hours must be provided with a date mark which shall not exceed seven days including the prep date. Corrective action: Food was discarded.
— Observed excessive food debris and heavy grease accumulation behind and beside the fryers and other cooking equipment on the floors and walls. Must clean non-food contact surfaces more frequently.
— Observed management unaware of employee health policy regarding the six reportable illnesses and five symptoms and was unable to provide signed documentation. All employees must be aware of employee health policy and demonstrate knowledge regarding the symptoms, exclusion, restriction, reportable illnesses, and when employees may come back to work and keep signed documentation on site.
— Observed ice being dumped in the bar hand sink. Hand sink must only be used for washing of hands. It may not be used for any other purpose. Corrective action: Inspector informed staff and manager regarding ice may not be disposed in the hand sinks.
— Observed manager unaware of vomit/fecal clean-up procedure and unable to provide written policy or the required supplies to help clean fecal or vomit incidents. Staff must be aware of vomit/fecal clean-up procedure, provide written plan and obtain all required supplies on site.
— Observed numerous of cold holding Time/temperature control for safety food (TCS) food holding above 41 F in ice baths, multiple prep coolers, ambient air, and reach in coolers. Cold holding of TCS food must be maintained at 41 F or below at all times. Corrective action: Shredded cheese was discarded and all other items were removed and placed in the walk in cooler or reach in cooler to cool down.
— Observed thermometer not provided within facility to verify the correct temperature of food items. Multiple food thermometers must be provided to ensure the safety of food.
— Observed no food service permit posted. Must post food service permit in facility.
— Observed crack floor tiles and missing tiles throughout the main kitchen where water was observed pooling on the floor.
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.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
ROMANO’S MACARONI GRILL
3625 DALLAS HWY SW MARIETTA, GA 30064-5912
Last Inspection Score: 45
Last Inspection Date: 05-02-2019
Inspector Notes:
— Observed raw chicken for chicken parmesan cooked to 160 F. Raw poultry must be cooked to a minimum temperature of 165 F to prevent contamination. Corrective action: Continued cooking chicken.
— Observed meatballs under 135 F inside of Steam Unit No. 2 in Cook area. Potentially hazardous foods being hot held shall be 135 F and below to prevent contamination. Corrective action: Meatballs were reheated to 165 F.
— Observed ground beef thawing in prep sink submerged without water running. Thawing must be done completely submerged under running water. Corrective action: Thawed with water running.
— Observed Person In Charge (PIC) touch facial glasses, apron and pants and continue to prepare salad without washing hands. Hands must be washed after grooming oneself to prevent contamination. Corrective action: Hands were washed.
— Observed PIC rinse thermometer inside of hand sink in Cook Area near salad station. Hand sink shall be used for no other purpose other than hand washing to prevent contamination. Corrective action: Discussed appropriate sanitizing method for thermometer. PIC used sanitizer bucket.
— Observed employee place container on floor to fill with ice. Utensils shall be stored at least six inches off the floor to prevent contamination.
— PIC was not aware of the reportable illnesses and symptoms. PIC must demonstrate knowledge by answering the inspector’s question correctly. Corrective action: Discussed with PIC and given red book.
— Did not observe Certified Food Safety Manager (CFSM) posted for public view. The original CFSM certificate must be posted in public view in each food service establishment. An additional copy must be retained on file at the food service establishment at all times and must be made available for inspection by the Health Authority.
— Did not observe employee health policy in place. Was not able to verify food employees were informed of their responsibility to report to PIC information about their health and activities as they relate to diseases that are transmissible through food. Corrective action: Reviewed and discussed reportable food borne illnesses and their report symptoms.
— Did not observe hand soap at hand sink in Server Area. Soap must be provided at hand sink to prevent contamination. Corrective action: Soap was added.
— Did not observe paper towels at hand sink in Cook area near pizza oven. Appropriate hand drying provision must be provided to prevent contamination. Corrective action: Paper towels were added.
— Observed bread crumbs, sugar and flour in non-original container without name labeled. 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.
— Observed three wiping cloth buckets in Main Kitchen-Cook Line QA concentration at 0 ppm. Wiping cloths must be stored dry or submerged in chemical solution at appropriate concentration.
— Observed view of inspection report obstructed by wooden board. The most current inspection report must be prominently displayed in public view at all times, within 15 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.
— Did not observe hand washing sign at hand sink in Server area. 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 blown light bulbs in dry storage area. Lighting intensity must be adequate in storage areas.
— Observed dish machine Cl concentration at 0 ppm. Cl concentration must be at least 50-100 ppm to prevent contamination. Corrective action: Three compartment sink set up. Dish machine must not be used until cleared by Health authority. Failure to comply will result in further disciplinary action.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on April 11, the restaurant was re-inspected after correcting violations and received a score of 89.
APPLEBEE'S NEIGHBORHOOD GRILL & BAR
2728 SPRING RD SE ATLANTA, GA 30339
Last Inspection Score: 89
Last Inspection Date: 04-22-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
APPLEBEE'S NEIGHBORHOOD GRILL & BAR
2728 SPRING RD SE ATLANTA, GA 30339
Last Inspection Score: 67
Last Inspection Date: 04-11-2019
Inspection Purpose: Routine
Inspector Notes:
— Upon entry into the kitchen, inspector observed an employee handling and cutting celery with bare hands. After observing the bar, the inspector re-entered the kitchen and immediately observed a waitress handling quesadillas to place into a to-go container with bare-hands. Bare hands can’t be used with ready to eat foods unless added as an ingredient and cooked to at a least 145 F. Food staff must wear gloves or shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Corrective action: All food items were discarded.
— Observed corn dogs in the stack reach in cooler; breadsticks and apple fritters in the freezer, and sliced cheese in the prep cooler stored uncovered. Food items must be stored covered to prevent contamination. Corrective action: Corn dogs were discarded and all other items were provided with a cover.
— Observed multiple food staff and servers wiping down food contact surfaces with a cloth stored in sanitizer solution of 0 ppm Quat. Utensils and food-contact surfaces of equipment must be sanitized before use after cleaning. Corrective action: Sanitizing solution was changed and maintained at 400 ppm Quat.
— Observed the dishwasher was not sanitizing dishes. Dishwasher must be capable of sanitizing food contact surfaces at 50 to 100 ppm CL. Corrective action: Restaurant must use three compartment sink for dishes until unit is repaired. Sink was set up for cleaning and sanitizing.
— Observed two microwaves with a heavy accumulation of dried food debris. Food contact surfaces must be cleaned to sight and touch. Corrective action: Microwaves were cleaned and sanitized.
— Observed grilled chicken was cooked to 153 F for the final cook temperature. Raw chicken must be cooked to a minimum of 165 F for the final cook temperature. Corrective action: Chicken was finished cooking to meet 165 F.
— Observed two containers of marinara sauce were reheating in the steam table that is not able to reheat foods rapidly. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed two hours. Corrective action: Marinara sauce was placed into the steam to reheat to 165 F.
— Observed numerous time and temperature control for safety foods (TCS foods) stored in prep coolers and refrigerated drawers holding above 41 F. Cold holding of TCS food must be maintained at 41 F or below at all times. Corrective action: All food items were placed into the walk in cooler unless noted in the food description that the items were discarded on site.
— Observed French onion soup holding below 135 F. Ensure hot holding of TCS food items are maintained at 135 F or higher at all times. Corrective action: Soup was reheated above 165 F.
— Observed two containers of Mexi rice stored in the walk in cooler, cooling from the night before, failed to reach 41 F within a total cool down time of six hours. To cool, cool from 135 F to 70 F within two hours and from 70 F to 41 F within four hours with a total of six hours. Corrective action: Mexi rice was discarded.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on April 4, the restaurant was re-inspected after correcting violations and received a score of 90.
KRYSTAL #MAR015
725 VETERANS MEMORIAL HWY SW MABLETON, GA 30126-3324
Last Inspection Score: 90
Last Inspection Date: 04-08-2019
For More Information Call: (770) 435-7815
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on March 18, the restaurant was re-inspected after correcting violations and received a score of 82.
CHIN CHIN
2800 SPRING RD SE STE A ATLANTA, GA 30339-3092
Last Inspection Score: 82
Last Inspection Date: 03-29-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
KRYSTAL #MAR015
725 VETERANS MEMORIAL HWY SW MABLETON, GA 30126-3324
Last Inspection Score: 63
Last Inspection Date: 04-04-2019
Inspection Purpose: Routine
Inspector Notes:
— Observed several containers or packages of foods stored uncovered or unprotected throughout kitchen. Container of raw bacon in Front Cooler 1 cut open to completely remove top of plastic packaging and placed directly under dusty fan subjecting it overhead contamination. Ice bin at front counter left uncovered. Package of cheese slices left unwrapped in Cooler 4, carton of milk and carton of juice left open. Container of shredded cheese in Cooler 5 left uncovered. Container of chili hot-holding in basin left uncovered. Container of jalapenos across from deep fryers left uncovered. Bags of foods in W/I Freezer left open, with one stored directly under condensation line. Food must be stored covered and protected to prevent contamination. Corrective action: Bacon was discarded. Remaining items observed not corrected on site.
— Observed black mold in ice machine, in ice bin at front service counter, in ice bin at drive-thru window. Dead bug observed in ice bin at front service counter, along with debris/splatter observed inside ice bin. Corrective action: Ice removed from ice bin at front service counter, discarded, ice bin cleaned and sanitized. Remaining items not corrected on site.
— Apple turnovers are held under Time as a Public Health Control (TPHC), procedure for handling item posted near cook station but facility missing time stamp labels or records. When placed on TPHC, either the preparation time, discard time or both should be recorded or labeled on food. Corrective action: Apple turnovers were discarded.
— Pitcher of tea, covered with tight-fitting lid, placed at drive-thru window hand sink in a manner to allow contamination. Food should be stored in a clean, dry location and in a manner to prevent contamination. Corrective action: Pitcher of tea removed from hand washing sink area.
— Ice machine scoop stored in sleeve observed with black mold. Ice scoop at drive-thru ice bin stored with handle touching ice. Corrective action: Store utensils in a clean, dry location to prevent contamination between use; store with handle up and not in contact with ice if stored in ice between use.
— Wet-stacking of food containers at three-compartment sink. Corrective action: Allow all dishware and containers to thoroughly air dry before storing or nest stacking.
— Observed blenders for smoothies placed at hand washing sink at drive-thru window in manner to allow contamination. Corrective action: Store all equipment in a clean, dry location to prevent contamination. Blenders were removed from hand sink.
— Single-use cups and lids stored unprotected and in areas observed with debris and accumulations throughout front service areas. Disposable portion cups and lids, deli papers, to-go containers, and single-use plates stored unprotected and observed with debris and splatter contamination. Corrective action: Store single-use and disposable items covered and protected from contamination in a clean, dry location.
— Clean food storage containers, pans, squeeze bottles stored above three-compartment sink observed with debris and grease accumulations on food and non-food contact surfaces. Corrective action: Clean to sight and touch to remove all debris and accumulations that can be seen or felt.
— Observed nonfood contact surfaces unclean. Heavy debris and accumulations of food, debris, and splatter, dirt/dust observed under equipment. Debris and food accumulations observed inside coolers at front service counter. Grease and food accumulations between deep fryers and cooking equipment. Counter tops, equipment, walls, outlets, built-in storage sleeves for single-serve cups, storage shelves throughout front service area observed with debris and accumulations. Food debris observed under prep table and along cove in back kitchen. Food debris and beverage splatter observed on self-service counter used for customers to get condiments and single-use utensils. Corrective action: Clean and sanitize to sight and touch all nonfood contact surfaces and maintain free of debris. Clean often to prevent accumulations.
— Certified Food Protection Manager (CFSM) certification not posted or available onsite. Inspector was unable to verify status. Certification must be posted within view of the public and ensure certification is maintained, current and renewed as needed upon expiring.
— Observed employee drinking from open disposable cup in prep areas, placed cup on food prep surface, put on gloves and began working without washing hands. Hands must always be washed after eating, drinking, using the restroom, touching unclean parts of body; after washing dishes, handling raw animal foods or any other time hands become soiled or contaminated while working. Corrective action: Employee instructed to remove gloves and wash hands before resuming food prep after drinking personal beverage from open cup. Employee was observed doing as instructed.
— Observed employee drinking from open disposable cup in prep areas. When drinking in kitchen, employees must use a disposable cup with a lid and straw. Drinking from open or non-disposable cups cannot be done in food storage, preparation or service areas. Corrective action: Employee was informed and instructed not to drink in food preparation areas and the beverage was discarded.
— Observed facility is lacking vomit/diarrhea clean-up procedures which specify how to kill Noro. Corrective action: Restaurant was instructed to establish procedures.
— Observed inspection report not posted within view of public in dining area. Report was posted at drive-thru window only. Corrective action: The most recent inspection reports must always be posted within view of public in dining area and at drive-thru window.
— Observed Food Service Permit was not posted. Corrective action: Permit must be posted within view of the public.
— Observed light out in W/I Cooler 2. Corrective action: Maintain areas of food storage, food preparation, and food storage well-lit.
— Observed personal water bottle stored at food preparation area. Employee observed placing personal drink in open cup at food preparation counter. Corrective action: Designate area for storage of personal foods/beverages and belongings to keep them separate from restaurant foods, equipment and food prep surfaces. Personal beverages were removed from food prep areas and discarded.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on March 11, China Moon Restaurant passed a re-inspected after correcting violations.
CHINA MOON RESTAURANT
2810 PACES FERRY RD SE STE 220 ATLANTA, GA 30339-3715
Last Inspection Score: 96
Last Inspection Date: 03-18-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
CHIN CHIN
2800 SPRING RD SE STE A ATLANTA, GA 30339-3092
Last Inspection Score: 57
Last Inspection Date: 03-18-2019
Inspector Notes:
— Observed the following - uncovered dipping sauce and crispy noodles stored on all dining tables for consumers to eat, cooked dumplings stored on the floor underneath the plumbing of the three compartment sink, cooked chicken and flour were stored on the drain of the three compartment sink, cooked noodles stored directly in the three compartment sink, raw shrimp stored in the vegetable prep sink and two unopened containers/ one opened container of soy sauce stored directly outside exposed to the elements near the walk in cooler and oil/rice stored directly on the mop sink. Corrective action: All food items were moved to other locations of kitchen to prevent contamination.
— Observed raw shrimp thawing in the vegetable prep sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07 (6)(h). Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. Corrective action: Shrimp was removed from sink and the sink was cleaned and sanitized.
— Observed sliced zucchini, egg rolls, dumplings and noodles stored uncovered in the walk in cooler and prep coolers. Food items must be stored covered to prevent contamination. Corrective action: Items were covered with plastic wrap.
— Observed two containers of fried chicken, a bag of cabbage and two containers of cooked noodles were holding above 41 F. Cold hold of time and temperature control for safety food (TCS food) must be maintained at 41 F or below at all times. Corrective action: Items were placed into the walk in cooler to cool down.
— Observed numerous wonton soup stored in individual sealed bowls and numerous fried vegetable egg rolls were holding below 135 F. Hot holding of TCS food must be maintained at 135 F or higher at all times. Corrective action: Wonton soup was discarded and egg rolls were reheated to above 165 F.
— Observed employee failed to document the time of the sushi rice along with no written procedure maintained on site for verification purpose. A written procedure specifying which menu items will be on time as a public health control must be on site and a method for tracking the time must be provided as well. Corrective action: Items were discarded.
— Observed several in use utensils stored in between equipment and prep tables. In-use utensils can be stored on a clean portion of the food preparation table or cooking equipment only if they 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). Correction action: Removed to three compartment sink.
— Observed sushi bar three compartment sink sanitizer above 100 ppm along with the dining area sanitizing solution. Sanitizer must be maintained at safe levels between 50 to 100 ppm to prevent toxic residue. Corrective action: Adjusted to 50 ppm Cl.
— Observed several containers of rice, soy sauce and buckets or numerous sauces stored in the walk in cooler. Items must be stored six inches off the floor to prevent contamination.
— Observed the back door left open with a towel. When the employees closed the door, daylight was still visible from under the door. Door must be closed when not in use and provide a door sweep at the bottom to eliminate the appearance of day light.
— Observed the manager and an employee failed to wash hands with soap during the following instances - coming from handling food from outside to coming into handling ready to eat food, handling an old cutting board in the trash can. Manager and employees also washed hands for less than five seconds. Employees must wash hands for at least 20 seconds with warm running water and with soap and dry hands with a paper towel. Corrective action: Employee rewashed hands.
— Observed Certified Food Safety Manager (CFSM) unaware of employee health policy regarding the six reportable illnesses and five symptoms and was unable to provide signed documentation. Corrective Action: Food employees must be aware of employee health policy regarding the six reportable illnesses, five symptoms, exclusions, restrictions and when employees are able to return to work. Signed documentation must also be kept on site for verification purposes.
— Observed several employees washing their hands in the three compartment sink and prep sink throughout the inspection. Hands must be washed at a designated hand sink. Corrective action: Employee rewashed hands.
— Observed no soap provided for the bar hand sink and the wait station. Soap must be provided at all hands sinks to ensure employees are washing their hands properly. Corrective action: Soap was provided.
— Observed paper towels missing from the hand sink located in the wait station. Paper towels must be provided at all times to ensure proper hand drying. Corrective action: Paper towels were provided.
— Observed hand wash signs missing from the sushi bar hand sink and the wait station hand sink. Hand wash sign must be posted at all hand sinks to remind employees to wash their hands.
— Observed no vomit/fecal clean up procedure or all required supplies on site. Employees must be aware of vomit/fecal clean-up procedure, provide written plan, and obtain all required supplies on site.
— Observed facility failed to provide a disclosure on their menu and to-go menu. The consumer advisory is not in all capital letters. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. The advisory must be in all capital letters.
— Observed several wet wiping cloths stored on prep tables and the prep cooler prep area. Wet wiping cloths must be stored in sanitizing solution when not in use. Corrective action: Employee stored wet wiping cloths in the sanitizing bucket solution.
— Observed the wrong inspection report of a 88 from 2015 posted instead of the most recent inspection report. The most recent inspection report must be posted for public display.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
CHINA MOON RESTAURANT
2810 PACES FERRY RD SE STE 220 ATLANTA, GA 30339-3715
Last Inspection Score: 58
Last Inspection Date: 03-11-2019
Inspector Notes:
— Observed accumulation of old food debris in meat slicer. Observed bowls stored on server’s line with food debris. Observed mold on cutting board. Observed heavy accumulation of mold inside ice machine. Corrective action: Properly sanitize to prevent contamination. Cutting board was discarded.
— Observed large bowl of fried rice cooked between 11 and 1130 a.m. at 92F at 3:30 p.m. Cooling begins at 135F and shall reach 70F within two hours and 41F within a total of six hrs. Corrective action: Inspector educated employee and PIC on cooling procedure. Rice was reheated to 165F to restart cooling process.
— Observed several cooked, pre-cooked and ready to eat foods stored inside reach in coolers and walk in coolers held longer than 24 hours without date marking. Items that require cold holding and are held longer than 24 hours must be marked with date of preparation and/or discard date not to exceed 7 days.
— Observed several unidentifiable sauces stored inside reach in coolers and on the line not in original containers without labels. Unidentifiable foods not stored in original containers must be properly labeled with English common name.
— Food and heavy grease accumulation was observed inside prep coolers, prep tables, underneath the shelves of the prep tables, in between the stove areas, and on bulk containers. Corrective action: Properly sanitize the areas to prevent contamination.
— Observed several pans of frozen chicken thawing on counters and on top of produce sink in main kitchen. Thaw chicken under refrigeration, submerged under running water of 70F or in microwave for immediate service.
— Observed back screen door in disrepair not able to prevents insects, rodents or other animals from entering the facility. Corrective action: Screen door must be repaired. Outside door shall remain closed until screen door is repaired.
— Observed panels missing from front of prep top cooler units. Observed food/liquid splatter on walls throughout facility. Corrective action: Facilities must remain in good repair.
— Observed employee handle soiled dishes and then handle ready to eat food on the stove without washing hands in between tasks. Employees must wash hands after handling soiled dishes/utensils and before handling ready to eat food. Corrective action: Inspector informed PIC, who instructed employee to wash hands.
— Observed an employee chopping ready to eat soup crackers with scoop and bare hands. Employees must use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. Corrective action: Inspector informed PIC, who informed employee to wash hands and put on gloves.
— Person in charge (PIC) was not able to answer the inspector’s questions regarding proper cook temperature of chicken or beef. PIC was unaware of proper cooling procedure. PIC was not able to provide correct cold holding or hit holding temperatures. Corrective action: PIC is expected to respond correctly to the inspector’s questions as they relate to the specific food operation.
— No soap available at hand sink in main kitchen. Soap must be provided at all times for proper handwashing. Corrective action: PIC provided soap.
— Observed several containers of food stored inside reach in coolers and walk in cooler uncovered. Food must be covered to prevent contamination.
— Observed potentially hazardous items requiring cold holding at temperatures greater than 41F. Cold holding items shall remain at 41F or below to prevent foodborne illness. Corrective action: Items discarded.
— Observed chicken wings stored inside hot holding unit at temperature less than 135F. Observed large bowl of rice stored on top of prep sink at temperatures less than 135. Hot holding items must remain at 135 F or higher to prevent foodborne illness. Corrective action: Items reheated to 165 for hot holding.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Feb. 18, Diner Bakery Company was re-inspected after correcting violations and received a perfect score.
The inspector's remarks stated that the floor has been scheduled to be refinished and that the restaurant is in compliance.
DINER BAKERY COMPANY
3150 COBB PKWY NW STE 200 KENNESAW, GA 30152-1008
Last Inspection Score: 100
Last Inspection Date: 03-04-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Feb. 12, the restaurant was re-inspected after correcting violations and received a perfect score.
MONTANA’S BAR & GRILL
2995 JOHNSON FERRY RD STE 330 MARIETTA, GA 30062-8315
Last Inspection Score: 100
Last Inspection Date: 02-19-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
After having failed an inspection on Feb. 14, the restaurant was re-inspected after correcting violations and received a score of 93.
JUDY’S COUNTRY KITCHEN
2745 SANDY PLAINS RD STE 106 MARIETTA, GA 30066-4387
Last Inspection Score: 93
Last Inspection Date: 02-20-2019
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
MONTANA’S BAR & GRILL
2995 JOHNSON FERRY RD STE 330 MARIETTA, GA 30062-8315
Last Inspection Score: 68
Last Inspection Date: 02-12-2019
Inspector Notes:
— Observed large amounts of rodent droppings in and outside dry storage area, some droppings seen in kitchen behind fryers and on floor in dry storage. Corrective action: Have exterminator treat facility.
— Observed back door has air gap at bottom. Corrective action: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.
— Person in charge (PIC) is not sure about policy. All employees should have access to or knowledge of policy and provide verification of receipt of policy. Corrective action: Red book given.
— Paper towel dispenser not working - no paper towels at this hand sinks. Corrective action: Paper towels provided.
— Facility does not have policy or procedures in place in case of a vomiting or diarrheal incident. Corrective action: Procedure emailed.
— Observed ice machine has large buildup of brown, black, and pink mold on the interior. Corrective action: Keep all food contact surfaces clean and sanitized.
— Observed dishwasher not dispensing chlorine. Corrective action: Use 50pm-100ppm to sanitize dishes.
— Observed bottle of cleaner not labeled in kitchen. Corrective action: Label applied.
— Observed can of WD 40 stored next to slicer. Chemicals should be stored in designated area away from food and equipment. Corrective action: Can was moved.
— Observed several containers of expired buttermilk in walk in cooler. Corrective action: Food was discard.
— Observed inspection report not posted. Corrective action: Always post current inspection report.
— Observed dish machine has buildup of food debris on top and interior. Corrective action: Clean at a frequency to prevent build up.
— Observed no hot water at hand sink in kitchen. Corrective action: Provide hot (which can reach 100f or greater) and cold running water at all hand sinks.
— Observed cooler flood is completely rusted, kitchen floor is dirty and has stains, walls have stains, wall behind dishwasher is stained with food splash, water has built up under floor tiles in kitchen near reach in cooler. Corrective action: Keep floors walls and ceilings cleaned and maintained.
— Observed dry storage closets have no light installed. Corrective action: The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches above the floor in areas used for handwashing, ware-washing, and equipment and utensil storage, and in toilet rooms.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
MARTIN’S RESTAURANT
1215 POWDER SPRINGS ST MARIETTA, GA 30064-3900
Last Inspection Score: 47
Last Inspection Date: 02-14-2019
Inspector Notes:
— Observed dish washing employee handle dirty then clean dishes without washing hands in between. Corrective action: Employee properly washed hands.
— Observed person in charge (PIC) could not find the signed documentation for the employee health agreement forms. Corrective action: Environmental Health provided another copy of the employee health agreement form.
— Observed liquid margarine stored next to raw eggs, sausage gravy stored behind raw shelled eggs and raw bacon stored next to raw chicken on the same shelf with no separation in between inside the walk in cooler. All cooked/ready to eat foods must be stored above all raw meats. Raw meats must be stored by their internal cook temperatures. Corrective action: PIC properly arranged items according to internal cook temperatures.
— Observed several items (tenderizer, microwave, utensils and two slicers) stored as cleaned and still had food residue and crumbs around the equipment. Corrective action: PIC cleaned all items.
— Observed the milk and cheese stored inside the reach in cooler holding above 41 F. Cold holding food shall be maintained at 41 F and below at all times. Corrective action: Food was discarded.
— Observed the sausage and eggs inside the warmer cabinet holding below 135 F. All hot holding food shall be maintained at 135 F and above at all times. Corrective action: Food was discarded.
— Observed two chemical bottles were not labeled with a common name. Corrective action: PIC labeled the chemical bottles.
— Observed several bulk food (sugar, flour and etc.) was not labeled with a common name on the container. Corrective action: Products were labeled properly.
— Observed the reach in cooler in the front is holding ambient temperature of 55 F. Cold holding equipment should be holding at 41 F and below at all times. Corrective action: All food was discarded and an “Out Of Order” sign posted.
— Observed sausage gravy holding at 165 tightly sealed inside the walk in cooler. Corrective action: Food was discarded.
— Observed both of the sanitizing buckets and sink holding at 200 ppm for CL concentration. Sanitizing buckets must be kept between 50-100 ppm for CL and changed at least every four hours. Corrective action: Buckets and sink were remade to 100 ppm for CL.
— Observed excessive accumulations of grease and food debris on the floors, walk in freezers, reach ion coolers and behind and in between equipment by the stove. Nonfood-contact surfaces of equipment need to be cleaned at a frequency necessary to preclude accumulation of soil residues.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
JUDY’S COUNTRY KITCHEN
2745 SANDY PLAINS RD STE 106 MARIETTA, GA 30066-4387
Last Inspection Score: 58
Last Inspection Date: 02-14-2019
Inspector Notes:
— Observed kitchen staff remove items from floor and return to food prep without washing hands. Observed dish washing employee handle dirty then clean dishes without washing hands in between. Corrective action: Employee properly washed hands.
— Observed handwashing sink by grill blocked by buckets and food items. Observed handwashing sink by warmers with basket inside for dumping. A handwashing facility may not be used for purposes other than handwashing. Corrective action: Person in charge (PIC) cleared access to hand sinks and removed extraneous items.
— Observed raw chicken stored above raw fish and raw meatloaf, and raw ground beef stored immediately adjacent to raw vegetables in walk-in cooler. Observed raw ground beef stored in container with bell peppers in prep area. All cooked/ready to eat foods must be stored above all raw meats. Raw meats must be stored by their internal cook temperatures. Corrective action: PIC properly arranged items according to internal cook temperatures.
— Observed knives stored for use in active prep areas with food debris and residue on blades and around handle. Observed vegetable chopper stored as clean with food debris on interior. Observed can opener with food debris built up on blade. Corrective action: PIC washed items.
— Observed ham in warming cabinet, which was powered off, measuring at 56 F. Observed cut cantaloupe on buffet line at 48 F and cut lettuce on buffet line at 46 F. Observed half-and-half in ice bath at server station at 60 F. All cold holding of TCS food needs to be maintained at 41 F or below at all times. Corrective action: PIC turned on warmer to properly cook ham for hot holding, discarded half-and-half, and moved cantaloupe and lettuce to cooler.
— Observed cooked onions in oven at 128 F. PIC indicated onions had been in warmer over two hours. Hot holding food must be maintained at 135 F or above at all times. Corrective action: PIC discarded onions.
— Observed white cleaning powder at mop sink with no label. Observed spray bottle of cleaner in dry storage with no label. Corrective action: PIC labeled containers.
— Observed sanitizer bucket at 0 ppm Cl and sanitizing sink at 10 ppm Cl. Observed several wet cloths stored outside sanitizer solution throughout prep areas. No corrective action listed.
Editor’s Note: This information is taken from inspection reports found on the Georgia Department of Health’s Environmental Health Search Portal.
DAIRY QUEEN GRILL AND CHILL
1265 POWDER SPRINGS ST MARIETTA, GA 30064-3939
Last Inspection Score: 69
Last Inspection Date: 02-05-2019
Inspection Purpose: Routine
Inspector Notes:
— Person in charge (PIC) lacks awareness in key areas (cook and hot holding/cold holding temperatures requirements, cleanliness for slicer, storage for dented cans, sanitizing solution ppm for buckets and dish machine) of risk factor control or good retail practices for establishment. Corrective Action: PICs, managers or Certified Food Safety Manager (CFSM) must be properly trained or retrained. Inspector reviewed all the temperatures and chemical solution with PIC.
— The 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.
— Observed grilled chicken being cooked to 117 F inside the oven. This product was going out to be held inside the food warmer. In addition, the employee nor PIC checked the chicken with a thermometer to ensure the meat was cooked to correct temperature.
— Observed the grits and queso cheese warmers completely shut off and food holding below 135 F. In addition, PIC mentioned that after breakfast the grits will be thrown away. Corrective Action: Hot holding food shall be maintained at 135 F and above at all times. Food was discarded.
— Observed sanitize buckets throughout facility holding at either 0-100 ppm Quat Ammonia. Corrective Action: Maintain proper chemical concentration for sanitation. Use test strips to verify strength and refresh as needed or at least every four hours. PIC refreshed containers to proper concentration of 300 ppm for QA.
— Observed the inspection report was not posted on the drive thru windows. Corrective Action: Food service establishments with drive-thru windows will post the current inspection report …
— Observed employees’ jackets and purses stored on top of food contact surfaces (to go lids). Corrective Action: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC moved employee belongings to a designated area.
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