4180 AUSTELL RD AUSTELL, GA 30106-1895
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No hand drying provisions observed at both hand sinks in main kitchen area.
CA: There shall always be hand drying provisions provided at all hand sinks within a food service facility.
COS: Paper towels provided.
Routine
Regulation: 511-6-1.10(5)(c) - conformance with approved procedures (p, pf)
Observed no time stamps for pizza sauce container in main kitchen. Pizza sauce has a variance that allows them to use time as a public health control for 10hrs and must labeled with time to monitor how long pizza has been out of temperature.
CA: If the Department grants a variance as specified in subsection (5)(a) of this Rule, or a HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(65), the permit holder shall:
COS: Pizza sauce was labeled with time stamps to indicated time that it was taken out of temperature control and when it shall be discarded.
Regulation: 511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)
Observe dead cockroaches/insects on the floor by the 3-compartment sink in the main kitchen.
CA: Dead insects and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
COS: Removed.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed no inspection report posted in public view.
CA: The most recent inspection report shall be posted for public view.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
NO DATE/TIME STAMP OBSERVED FOR MARINARA SAUCE BEING HELD ON TPHC
C/A: IF FOOD IS HELD ON TIME AS A PUBLIC HEALTH CONTROL, THERE SHALL ALWAYS BE A DATE/TIME STAMP TO INDICATE TIME THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND/OR TIME FOOD SHALL BE DISCARDED
COS: TIME STAMP PLACED ON MARINARASAUCE
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
PIC NOT ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITIES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD; PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE TO REPORT TO THE HEALTH AUTHORITY IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES
C/A: THE PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITIES TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD; PIC SHALL BE AWARE OF THEIR RESPONSIBILITY TO REPORT TO THE HEALTH AUTHORITY IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES
EHS WILL FOLLOW UP IN 72HRS; EHS MADE PIC AWARE OF THIS RESPONSIBILITY
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
NO HAND DRYING PROVISIONS OBSERVED AT (2) HAND SINKS IN MAIN KITCHEN AREA
C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS PROVIDED AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY
COS: PAPER TOWELS PROVIDED
Regulation: 511-6-1.10(5)(c) - conformance with approved procedures (p, pf)
PIC NOT ABLE TO PROVIDE APPROVAL LETTER FOR VARIANCE GRANTED OR RECORDS OF COMPLIANCE WITH VARIANCE GRANTED FOR PIZZA SAUCE
C/A: If the Department grants a variance or a HACCP plan is otherwise required, the permit holder shall: Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(6) that demonstrate that the following are routinely employed;
(i) Procedures for monitoring the critical control points (ii) Monitoring of the critical control points (iii) Verification of the effectiveness of the operation or process, and (iv) Necessary corrective actions if there is failure at a critical control point.
COS: EHS PROVIDED A COPY OF PAPA JOHN'S VARIANCE FOR MARINARA SAUCE AND RECOMMENDED FACILITY MAKE IT AVAILABLE FOR EMPLOYYES TO VIEW