PADRIAC'S

Observed chicken breast chicken wings, raw butter and in the main kitchen RIC with a temperature above 41F Observed dannon yogurt stored in the WIC with a temperature above 41F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall 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. P Items were discarded

Observed cheese dip and Anjou dip at the steam table holding below 135*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall 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. P

COS PIC re-heated the cheese dip to 184F and the Anjou sauce to 165F

Observed the ice bin with mold accumulatio despite the owner saying that the company cleaned the bin yesterday. Observed the soda nozzles with mold build-up in the main kitchen C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Owner has 10 days to clean the equipment and email pictures to EHS

Observed none of the reach-in coolers in the main kitchen having a thermometers inside the warmest part of the mechanically refrigerated unit C/A Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall 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.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

COS Manager has 10 days to correct the violation

Observed the sink that was intended for washing vegetables re-purposed for washing hands. Sink was equipped with soap, procedure, and towels C/A Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. COS Manager was instructed to remove the signage and the soap and towel dispenser and start using the sink for what it was approved for WASHING VEGATABLES. EHS WILL FOLLOW-UP WITH FACILITY IN 72 HOURS TO ENSURE THEY COMPLIED Update: An informal visit was made on 9/402025 and observed the facility removed the soap dispenser from the vegetable sink. The paper towels are not removed yet. Facility has 4 days to correct the violation and email pictures to elena.petra@dph.ga.gov

Observed dishmachine was not dispensing sanitizer. Tested at 0 ppm. C/A: Have dishmachine serviced to dispense Chlorine sanitizer at 50 ppm - 100 ppm. COS All equipment must be washed at 3-compartment sink until the dishwasher is repaired UPDATE: Before EHS left the premises the appliance repair man showed and he repaired the dishwasher. The chlorine was tested at 50ppm

Observed no sink in the facility provided to wash fresh fruit and vegetable. CA: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

Manager stated he would purchase pre- washed / cut vegetables to address this issue. Correct within 3 days.

Observed nozzles that dispense soda in the main kitchen and bar with mold on the inside. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Nozzles sanitized by the waitress.

Consumer advisory on the menu does not have a disclosure. CA: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg 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. CORRECTION DOCUMENTED ON A DINNER AND LUNCH MENU. EMAIL REQUIRED EDITS WITHIN 10 DAYS.

Observed no sink in the facility provided to wash fresh fruit and vegetable. CA: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

Owner must reach out to health authority within 10 days to resolve the issue. Option 1-purchase prewashed/precut vegetables; Option 2-Instillation of a prep sink is required.

No hand washing sign at the handsink in the main kitchen and bar. CA: 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. CORRECTION REQUIRED WITHIN 10 DAYS.