BUILD BULK BURN CAFE

Observed hand sink in main kitchen without paper towels. COS: Paper towels were restocked and advised hand sinks shall have soap, paper towels and trash can available at all times. C/A:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

Observed chicken salad (46F), Chicken pasta(57F) stored in glass door reach in cooler not holding a TCS food temperature of 41F or below. Ambient temp of reach in cooler 44F
C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. COS: Chicken salad and chicken pasta were discarded by PIC.

CFSM was not posted at time of inspection. C/A: 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: CFSM Certification was provided by PIC via cell phone. Advised PIC original shall be posted at all times.

Observed no proof of signed employee health reporting agreements at time of inspection. C/A: (4)(a) of this Rule. Pf Proof that employees are aware of their responsibility to report illness/ symptoms to PIC was not provided. COS- Employee health agreements were printed and given to PIC. Advised Owner documentation shall remain onsite at all times. Repeat from previous inspection on 5/29/2024.

Observed inside of ice machine and ice scoop with black residue in contact with ice. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment COS: Ice was discarded and ice machine and ice scoop was cleaned and sanitized before placing back in service. Advised to increase cleaning frequency.

Observed TCS ready to eat food (chicken pasta, kale pasta and chicken pasta) stored in reach in cooler for more than 24 hours without proper date marking. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; COS: All TCS ready to eat food items were discarded.

No Certified Food Manager for establishment. Facility has a certified food handler certification posted which does not satisfy the Code requirements for a Certified Food Safety Manager requirement for a food service establishment. Given 30 days.

A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf Proof that employees are aware of their responsibility to report illness/ symptoms to PIC was not provided. COS- Employee health agreements were printed and given to PIC.

Observed front hand sink with out soap. Handwashing Cleanser, Availability. 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 provided soap.

Observed rear hand sink without paper towels. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device;
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS- paper towels were provided and advised all sinks shall have paper towels at all times.

No fecal and vomit events procedures in place. PIC was not able to provide proper clean up procedures. Norovirus sign provided

No quaternary ammonium test strips available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised to purchase test strips.

Observed kale pasta (50F) and chicken pasta(49F) bowls above 41F COS- Bowls were moved to reach in freezer to rapid chill to 39F. PIC advised TCS foods should be below 41F.

No Certified Food Manager for establishment. Facility has a certified food handler certification posted which does not satisfy the Code requirements for a Certified Food Safety Manager requirement for a food service establishment. Given 60 days.

No Certified Food Manager for establishment. Facility has a certified food handler certification posted which does not satisfy the Code requirements for a Certified Food Safety Manager requirement for a food service establishment. Given 60 days.

Current permit not displayed. Contact 404-508-7900 to update permit.

Observed reach in cooler in front service area in disrepair. Reach in cooler has ice build up and not holding a temp of 41F or below. Advised to have serviced. NO TCS FOOD SHALL BE STORED IN COOLER UNTIL SERVICED.