THE HUSH CUBAN KITCHEN & BAR

Observed employees not washing hands between glove changes and between change of tasks. Employees washed hands to COS. All employees shall wash hands between glove changes, change of tasks, returning from restroom, etc.

Observed chlorine sanitizer at dishwasher 0ppm. PIC replaced chlorine sanitizer bucket with a new bucket, primed dishwasher and rechecked concentration to be 100ppm, to COS. Observed chlorine sanitizer at bar dishwasher at 0ppm. Bar dishwasher shall not be used until required concentration is being met. Observed QUAT sanitizer concentration at 0ppm at 3-compartment sink. PIC refilled sanitizer compartment at 3-comp sink with new water/sanitizer to COS - 200ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g).

Ensure sanitizer test strips are being used to check concentration level of dishwashers, 3-compartment sinks, and buckets. Sanitizer concentration shall meet the requirements outlined in GA Food Code.

Observed dumpster lid and door left open while not in use. Dumpster lids and doors shall be kept closed while not in use.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; observed previously chopped iceberg lettuce and chopped cucumber in a facility prep-top cooler in violation of the cold-holding requirements per the Georgia Food Code; PIC voluntarily discarded items in question.

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; observed multiple containers of previously prepared ranch, salsas, and remoulade in the facility's walk-in cooler with date ranges that were ineligible; advised PIC to ensure staff is properly trained on the correct date-marking requirements as required by the Georgia Food Code.

Food found stored past disposal date marked; observed chopped iceberg lettuce with a date of 8/14 inside a facility prep-top cooler; PIC stated that the method(s) for all items prepared in-house was comprised of applying a food label with the date the food was prepared; consulted with PIC on ensuring staff is properly trained on using appropriate date marking procedures that adhere to minimum standards outlined in the Georgia Food Code; items in question were discarded.

511-6-1.05(9)(c) - Storage of Soiled Linens (C) (c) Storage of Soiled Linens. Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.