CAROL'S CAFE

Observed employee crack raw eggs then proceed to touch ready-to-eat shredded cheese and tuna salad without washing hands first in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation and after contaminating their hands. COS: Employee washed their hands.

(1)Observed mold-like growth on fixtures inside ice machine of front service. (2)Observed grease accumulation to drip on stove hood in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 10 calendar days.

Observed boiled potatoes being cooled in the warewashing sink, which was also in use for cleaning dishes at the same time in main kitchen. C/A: Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the designated vegetable prep 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. COS: Potatoes removed from the warewash sink and placed on the counter in main kitchen.

Observed PIC eat food in dining area then proceeded to enter kitchen and prep food without washing hands first. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation and after contaminating their hands. COS: Employee washed hands

Observed heavy grease build up to a drip on stove hood (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. facility must send photo when hood filters have been cleaned. Correct within 7 days

Observed several live baby and adult German roaches throughout main kitchen, including inside cooler. C/A: The presence of insects, rodents, and other pests shall 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 food employee wipe gloved hands on his clothes and continue to prep food without removing gloves washing his hands first (main kitchen). C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation and after contaminating their hands. COS: Employee washed hands and changed gloves.

Observed employee drinking water from bottle in restricted area (main kitchen). C/A: Employees shall consume food/drinks 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. COS: PIC instructed food employee to drink water bottle in dining area. Food employee may drink from single use cup with lid and straw in kitchen.

Observed several flies present in back storage area of kitchen. C/A: The presence of insects, rodents, and other pests shall 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. Correct within 10 calendar days

Observed openings in wall behind deep freezers (back storage area of kitchen). C/A: 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 ceiling. Correct within 10 calendar days

Observed heavy grease build up to a drip on stove hood (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Also observed on routine inspection from 8/17. Correct within 7 days, facility must send photo when hood filters have been cleaned.

Observed food employee touch raw eggs, then change gloves to begin new task without washing hand first; Observed cook rub nose while prepping food in main kitchen.

C/A: 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 P and: (1)After touching bare human body parts other than clean hands and clean, exposed arms; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (3) When switching between working with raw food and working with ready-to-eat food; (4) Before donning gloves to initiate a task that involves working with food;

COS: Food employee washed hands

Observed raw beef stored above bread stuffing in reach-in cooler 1 (main kitchen). C/A: Ensure that raw animal products are separated from RTE foods. COS: Stuffing was discarded.

Observed TCS foods (ham, green sliced tomatoes, raw beef, raw chicken, and sausage) above 41F in RIC 1 (main kitchen). Observed TCS foods (deviled eggs, whole milk, key lime pie, whipped cream) cold holding above 41F in RIC 3 (front food service). Observed chicken and beef soup base paste above 41F in main kitchen C/A: C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41°F or below. COS: Discarded

Observed facility is not under active managerial control: 1) CFSM/Manager/PIC is not ensuring proper food service procedures are followed by employees. SEE EXAMPLES IN INSPECTION REPORT DOCUMENTATION. 2) Manager/PIC is not make proper decision for corrective actions for TCS food observed with temperatures above 41f in 2 door upright reachin cooler (dining room)and kitchen 2 door upright reachin cooler [See food in temperature log on report]. Both coolers’ ambient temperature registered at . Because facility did not have temperature monitor logs, EHS could not verify TCS foods have been below 41F at some point today. Therefore, EHS informed GA Food Code 511-6-1 requires TCS foods to be discarded [at 12:14 pm]. PIC stated they were too busy to discard at that time. EHS states PIC/Manager was belligerent and demeaning stating “EHS must use her commonsense. If coolers are frequently open, food can’t not be maintained at 41f or below”. EHS observed PIC and employees continued to prepare and serve off-temperature TCS foods. 12:54 pm EHS supervisor Idelia Ulmer arrived onsite: discussed food safety requirements and expected corrective actions with PIC. PIC does not appear to understand PIC/CFSM/facility operator is responsible for using methods to ensure food temperatures are held at 41*f or below. AT 1:00 PM, EHS supervisor observed food was not discarded AND facility continued serving food.

EHS SUPERVISOR INFORMED OPERATOR FACILITY IS MANDATED TO CLOSE DUE TO: 1) CONSCIENTIOUSLY SERVING OF COLD TCS FOODS – WHICH HEALTH AUTHORITY STATED MUST DISCARDED; and 2) FACILITY DOES NOT HAVE SUFFICIENT NUMBER OF PROPERLY OPERATING COLD HOLDING EQUIPMENT [(2) OF (3) COOLERS ARE OBSERVED WITH TEMPERATURES ABOVE 41*F.]

Observed handsink next to dishwasher lack hand soap (main kitchen). Food employees were washing hands at other hand sink (near microwave in main kitchen) C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC was informed of hand sink requirements.

Observed sliced green tomatoes and cooked rice stored uncovered in reach-in cooler 1. C/A: Cover foods between use. COS: All food in unit was discarded due to temperature violation.

Observed heavy grease and food debris build up in toasters (main kitchen) with RTE corn bread muffins leaning against it. Observed heavy food debris build up inside of microwave with RTE corn bread muffins sitting on top of spinning glass plate (main kitchen). Observed heavy grease build up to a drip on stove hood (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dozens of flies present through out kitchen. C/A: The presence of insects, rodents, and other pests shall 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 bottles of sauces in reach-in cooler 3 lack food labeling (front food service). C/A: Food taken out of its original container should be labeled with the common name of the food.

Facility does not have sufficient number of cold holding units in good repair. 2 out of 3 refrigerators were not in good repair (main kitchen and front food service. C/A: Equipment for cooling and holding cold food shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04 COS: UPDATE 8/18 FACILITY REPAIRED REACH-IN COOLERS. BOTH UNITS ARE COLD HOLDING AT 41F AND BELOW

Observed grease and food debris build up on soap bottles and refrigerator handles in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food debris and grease build up along flooring and walls through-out main kitchen. C/A: Ensure physical facility is kept clean and free of build up at all times.

Observed extreme heat in main kitchen, causes excessive sweating of food employees. Extreme heat in main kitchen may have also contributed to poor operation of reach-in coolers. C/A: Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed Reach-in Cooler 1 (main kitchen) and 3 (front food service) with ambients above 41F. C/A: Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. No TCS storage in unit is allowed until unit has been repaired.