Cravings Home Cooking, LLC

Observed soda nozzles with mold like residue. All soda nozzles were removed and placed to be washed and sanitized.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed chemical spray bottles without a common name label in the kitchen near the dish machine area and in the back storage room near the restrooms..

Observed opened can of tomato sauce stored in the main kitchen reach in cooler uncovered. Observed frozen food items not completely covered in reach in freezer in dry storage room.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed main kitchen reach in cooler door handle in disrepair.

Observed mold like build up under the caulking of the dish machine area. Remove the caulking and mold before sanitizing and re-caulking. Observed bottom of reach in cooler in need of cleaning in the back storage room near the restrooms. Observed food debris in the hand sink. Hand sink should only be used for washing hands.

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 interior of the light shields in the dining room with mold-like build up. Observed light fixtures in both restrooms with dust accumulation.

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Dish machine did not meet minimum concentration strength. Chlorine sanitizer observed at 10 PPM. PIC will contact the dishmachine company (Supersource) and email a copy of the completed service work order to robert.lewis1@dph.ga.gov by 8/27/25. PIC is allowed to use the dishmachine but all dishes must be properly sanitized in the three compartment sink. Also observed quaternary ammonium sanitizer at 100 PPM in the three compartment sink. Quat sanitizer must be maintained at 200-400 ppm.

Observed build on the deflector of the ice machine. PIC will properly clean and sanitize on a weekly basis.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed the presence of several live flies in the kitchen area. The flight light and light covers in the kitchen, storage, and dining area contained dead bugs, PIC will remove and clean all light fixtures and contact pest control. Please email a copy of the pest control report and a plan of action to robert.lewis1@dph.ga.gov.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed a pair of dirty tongs containing old food debris stored with two pair of clean tongs.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean dishes not allowed to air dry prior to stacking. Clean dishes were observed wetnesting.CA- PIC will ensure that all dishes are air dried prior to stacking in the storage area.

Also observed plates and bowls not properly inverted in the food service area. Pans above the hot box were also not inverted.

Silverware in the storage room must be wrapped/covered and protected from contamination.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

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 build up on the storage shelves that contained aluminum pans. CA- PIC will attempt to clean the shelves by 8/27/25. Also observed old food build up on the back of the baking pans. The bottom of the reach in cooler in the kitchen and storage area 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.

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.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed ceiling tile with dust accumulating in the dining room and kitchen. Dust observed on lights above the steam table. Vents in the kitchen and serving area contained rust and dust.

Ceiling tile in the storage room and ice storage area must be repaired. Holes surrounding the soda lines and holes in the storage area must be repaired.

Food debris was observed in the drain cover in the dishmachine area. Build up observed in the floor drain below the ice machine.

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 employee drinks improperly stored in the storage area with clean dishes. CA- PIC discarded the cups. PIC will provide a designated area for employee drink cups.

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

1. Employees shall not use tobacco in any form, 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 clean dishes not allowed to air dry prior to stacking. Clean dishes were observed wetnesting.CA- PIC will ensure that all dishes are air dried prior to stacking in the storage area.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed build up on the storage shelves that contained aluminum pans. CA- PIC will attempt to clean the shelves by 2/20/25. 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 floor in the hot water heater storage area. There was debris observed between the wall and the hot water heater. PIC will clean the area by 2/20/25.

11-6-1.07(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.

Employee food plate observed in the storage room. Employee had consumed a meal. Drink bottle stored next to the plate.

Employee drink stored next to pie containers

Team members hair and beards must be properly restrained

Observed a wet wiping cloth in the preparation sink

Scoop handle stored in food (Front line)

Gasket in the reach in cooler is in disrepair. Door panel missing on the freezer door.

Debris and build up observed on the floor (Hot water heater area)

Dish machine did not meet minimum concentration strength. Chlorine sanitizer observed at 0 PPM.

Fryer basket was observed in bad repair. Fryer basket wires were broken

Hot water not working in handsink next to the deep fryers

Expired food permit observed posted. The permit expired in 2023.

Boxes of cups stored on the floor

Gasket in the reach in cooler is in disrepair. Door panel missing on the freezer door. Recalk area above the fruit and veggie sink

Mold build up at the top of the freezer (Interior of door)

Build up observed on the walls, floor, and in between the walls. Hole observed in the wall. Mold like substance observed on the walls

Observed dry beans ins storage area stored uncovered. Manager corrected on site.

Observed ice machine interior with grime and mode like accumulation. PIC stated he will have someone to deep clean ice machine.

Observed ceiling with excess dust accumulation throughout the kitchen.