5805 STATE BRIDGE RD STE 400 DULUTH, GA 30097
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed several containers of raw chicken stored on the same shelf or above cooked food. PIC moved the chicken to the correct locations.
Routine
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed onions with mold-like growth. CA: PIC discarded the whole container.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS items hot held below 130F. (See Temp Log for records). CA: EHS advised PIC to raise the hot-holding temperature so food can be held at an appropriate temperature. 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. P
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed multiple cutting board with heavy scoring and with black mold-like substances on the prep-countertop. CA: EHS advised PIC to discard and replace with new cutting boards. 7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed brown mold-like substance in the ice machine. COS: PIC burn the ice and will clean the ice machine. 7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple Ready to Eat (RTE) food items not date marked nor labels. CA: EHS advised PIC to properly date mark RTE foods and label with common name. 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf
Observed salt, flour, sugar, and sauces without labels at main kitchen. 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. CA: PIC will create labels.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed packs of flours and other food items stored on the floor. CA: PIC will store food items above teh floor at 6inches or above.
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor.
Routine
Do not stack uncovered meat product during storage
Use rapped single service product spoon and folk for service
Ensure that all your ware washing facilities are clean
Clean your air grate for your ice making machine
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS items in RIC holding above 41 F. Pic moved food to working coolers and will have cooler fixed. 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