Poke Rock

10D: .04(7)(d)Facility does not provide written notification of declaring the presence of major food allergens. 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) (All forms of ordering)

1-2A: .03(2)(a)-(l), (n)Person in Charge did not comply with the responsibility to ensure compliance with Georgia Food Code Regulations and active managerial control is shown during the inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(1)(c)2,3,17Person in Charge could not demonstrate knowledge of entirety of employee health policy with regards to required illnesses to be aware of. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Discussed with Person in Charge.

17D: .07(4)(b)Employee cell phones, unopened drinks and food stored on food prep counter. Employee belongings shall be properly stored to prevent contamination of food, food utensils and other food equipment. Corrective Actions: Items relocated to approved area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over beef in reach-in cooler. Observed raw chicken and raw shelled eggs stored over ready-to-eat foods in reach-in cooler. Observed unwashed produce stored above sauces in reach-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food items rearranged for proper storage.

4-2B: .05(7)(a)1Ice machines contain mold-like substance on inside of machines. Food contact surfaces shall be cleaned to sight and touch.

6-1A: .04(6)(f)Cold held TCS foods holding above 41F. See temperature observation section. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Corrective Actions: Foods discarded.

6-1B: .04(6)(f)Hot Held TCS food holding below required 135F. See temperature observation section. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. Corrective Actions: Food discarded.

6-1C: .04(6)(d)TCS foods cooling did not cool from 70F to 41F within four (4) hours. See temperature observation section. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. Corrective Actions: Food discarded.

12B: .03(5)(g)Employee engaging in food preparation/handling wearing a loose hanging bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). Corrective Actions: Employee clocked out.

12C: .04(4)(m)Sanitizer solution (chlorine) for wet wiping cloths found to be below required concentration of 50ppm. Sanitizing solution for wet wiping cloths shall be maintained at required concentration at all times. Corrective Actions: Solution in bucket dumped and refilled with sanitizing solution of required concentration (chlorine 50-100ppm)

14A: .04(4)(k)Utensils stored in food container, stored with handles in contact with food item. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. Corrective Actions: Handles removed from food.

2-2B: .03(5)(j)1&2Employee drink stored on shelf above food prep table. Employee drinks shall be properly stored to prevent contamination of food or food contact surfaces; and if drank within food prep area, drinks are to be in disposable cup with lid and straw. Corrective Actions: Drink relocated by Person in Charge.