Crystal Lake Restaurant

Observed the location does not have a CFSM. PIC advised that a Certified Food Safety Manager Certificate must be obtained within 30 days.

511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed expired cheese in the walk in cooler. Also observed several TCS foods including cooked sausage and deli meat not properly date marked in the walk in cooler. PIC corrected on site by properly date marking. Expired cheese was discarded.

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

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

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

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

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;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed an employee must wash hands before returning to work not provided at all handsinks including the restrooms. PIC will install employee must wash hands signs at all handsinks by 4/23/2026.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. 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.

Observed build up on shelves above the three compartment sink .

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed there was no person in charge or staff in the kitchen area but I observed a 15-20 pound bag of raw chicken wings in the meat sink.

511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Observed mold build up in the ice machine. PIC must clean the ice machine on a weekly basis. Also observed old debris from food in the warming cabinet. PIC must clean the hot holding cabinet after use.

Observed several expired foods including deli meat (Turkey) and chili with an expiration date of 9/26/25 and 9/27/25. Several raw foods including chicken and beef not properly date marked. Please discard all expired foods.

Observed a bag of raw chicken wings improperly thawing in the meat sink with no active staff or PIC present

Observed the exterior of equipment contained build up. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up on the wall near the dishwasher area.

Knives stored in a dirty container in the food preparation area.CA-PIC rewashed the container of knives.

Observed wastewater lines coming from the draft beer in the bar area not properly draining into a floor drain. The wastewater lines area draining into a beer picture causing the waste to overflow. Also observed condensation build up in the bottom of the reach in cooler in the food preparation area. PIC will not store any food below the condensation fan. PIC will place a work order and have the condensation leak repaired by 4/25/25. PIC will email a copy of the completed service work order for the bar and reach in cooler to robert.lewis1@dph.ga.gov by 4/23/25.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

An in-use utensil was not stored with the handle above the top of the food and the container. Observed scoop handle stored in product in the sugar bin. PIC corrected on site by removing the scoop. CA- PIC will store all scoops in a clean dry container or the product with the handle sticking up.

Knives stored in a dirty container in the food preparation area.CA-PIC rewashed the container of knives.

Observed wall paint peeling in the three-compartment sink area. The wall must be repaired and painted as a corrective action. PIC will repair and paint the wall by 04/25/24. This is a repeat violation.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed inadequate lighting in the walk-in cooler. Lighting must be efficient enough to observe food and food contact surfaces in the walk-in cooler.

Observed raw chicken stored next to dressings horizontally in the walk in cooler. Raw fish was also stored next to ground beef in the walk in cooler. PIC corrected on site by placing TCS raw foods in the proper hierarchy based on food code requirements.

Observed soda guns in the bar area that contained buildup resembling a slime/mold like substance. PIC advised to wash, rinse, and sanitize soda gun nozzles and spouts. CA- PIC will clean and sanitize all soda guns

Observed wall paint peeling in the three-compartment sink area. The wall must be repaired and painted as a corrective action. PIC will repair and paint the wall by 11/1/24.

Observed build up on mechanical air conditioner vents in the kitchen area. CA- Ceiling vents must be cleaned on a regular basis (weekly) to prevent build up. PIC advised that he would ensure that vents are properly maintained.

Raw beef stor3ed above cheese in the walk in cooler

6-8 foot BBQ grill used by the facility to cook chicken located in the parking lot does not have overhead protection.

Hotel pans in the warmer contained food debris

Current inspection report not posted. Inspection report dated 5/3/23 was improperly displayed. The most current inspection report with a score of 88 was not posted

Ceiling and wall must be painted in the mop closet and bar storage. Wall in bad repair below the dish machine

observed dishwasher sanitizing at 0ppm. Please schedule maintenance with Ecolab to get dishwasher sanitizing properly (cos). violation of code 511-6-1-(.7)(a)(1) observed excessive rust on can opener. Please replace to prevent food contamination (cos).

observed several containers w/o food labels (i.e. flour, bread crumbs, and sugar). Please add food labels to identify product.

observed wiping cloths stored on the handwashing sink. Please keep wiping cloths stored in sanitizing chemical solution.

observed tile missing form floor by bar area (repeat). Observed damaged ceiling tile by dishwashing area. Also, observed excessive dust on the ceiling in the kitchen. Please have tiles replaced and ceilings dusted.