Pasta Max Cafe

Observed an employee's open cup (without a lid or straw) stored next to clean plates in the salad preparation room. Advised employee to put a lid and straw on the cup and not to eat or drink in the kitchen or preparation area. Also employee's items should be stored in a designated area.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the wiping cloth bucket solution not at minimum required strength. PIC remade the solution to 50 PPM chlorine (COS).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the bottom of the reach in cooler on the hot line in need of repairing due to the bottom floor being in bad repair.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed the vent in the reach in cooler (top area) where fresh fruit is stored in need of cleaning due to build up.

Observed the shelves with rust accumulation in the reach in cooler on the hot line.

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 the hot water nozzle leaking on the vegetable prep sink. Also, the hot water nozzle is in bad repair on the hand washing sink by the ice machine.

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.

Observed plates and bowls stored behind the cook line not properly inverted. CA- PIC wrapped the plates with Saran wrap to prevent potential contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the container with angel hair pasta stored in the reach in cooler cracked and in bad repair.

Observed plates on the hot line with chips. Also, the lid with the bread crumbs cracked and breaking into pieces. Any surfaces that comes into contact with food must be maintained in a good condition.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed the ventilation system (HVAC) inadequate as evidenced by condensation on the HVAC vents in the kitchen by the hand sink and in the salad preparation area. The AC system will need to be repaired to avoid contamination to food items. Email a copy of the repair work (service report) to sabrina.young@dph.ga.gov

Observed single service plates on the cook line and storage area not properly inverted. CA- PIC will invert plates to prevent potential contamination.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed deep fryer baskets with loose wires. PIC advised that the wires could potentially contaminate or cause injury if broken and ingested. CA- PIC discarded and replaced the fryer basket immediately. Reach in cooler gaskets observed torn. PIC will replace torn reach in cooler gasket by 1/25/25 to prevent potential temperature issues with the reach in cooler. 511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed ceiling in disrepair. Observed gaps in the ceiling tile in the storage area that could potentially lead to pest entry. CA- PIC will replace missing ceiling tile by 1/20/25. 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 the dishwasher washing dishes with no hair restraint and several servers in the kitchen preparing drinks with nothing on their hair.

Observed (1) cutting board needing to be replaced due to deep stains and cuts.

Observed water nesting on the floor by the meat prep sink and by the drink station (repeat). Also observed dust on the wood above the salad prep table and wall behind the microwave.

Observed small boles in the ceiling in the dish room and on the wall by the back door.

Observed the AC vent in the salad prep room with an accumulation of dust.

Observed a container of product with no name to identify what it was. Also, a product of nuts without the proper food label. PIC added the label (COS).

Observed (2) handwashing sinks in the kitchen being used as a dump sink. Please discard all waste (drinks and ice) in the 1st compartment of the 3-compartnment sink.

Observed an employee leave a glove in the salad mixing bowl and put it back in the reach in cooler without disposing of it. Employee was instructed to use different gloves frequently, and the gloves were discarded. (COS)

Observed the floor throughout the kitchen in need of repair. Some of the floor tiles are cracked they will need to be replaced. Then the floor will need to be sealed with concrete to make it smooth, easily cleanable, and nonabsorbent.

Observed water nesting the floor by the drink machine and under then hand sink in the dish room. Please keep floors clean and dry. Also observed an accumulation of dust above the prep sink on the wall and ceiling (Repeat).

Observed (1) light in the kitchen over the ice machine, (1) light in the storage room, and (1) light in dish room without a protective covering over the bulbs. Please replace ASAP.

Observed the soda machine drink nozzles with black mold on them. (Repeat)

Observed the ice scoop stored in the ice bin while not in-use.(New) Employee took it out. (COS)

Observed an accumulation of dust on the ceiling in the kitchen. (New)

Observed an employee's food tray stored in the reach in cooler on top of sliced onions and green peppers. Employee removed the food items. (COS) (New)