Bench Warmers Sports Grill

Observed TCS food items in the prep top unit (sliced and diced tomatoes, and blue cheese crumbles) and in the reach in cooler (cooked fettucine noodles) cold held above 41F. Digital temperature had a reading of 29F, however, the internal temperature was 52F. Manager was advised to discard all food items from the prep top and reach in cooler unit and place new items on time as a public health control for 4 hours. Manager advised that he will contact his maintenance team to repair the reach in cooler. Manager must provide a repair invoice or summary once prep top and reach in cooler units are repaired to keundra.golden@dph.ga.gov and robert.lewis1@dph.ga.gov.

Observed dish machine unable to dispense quaternary sanitizing solution at a minimum required concentration. The concentration of the quaternary sanitizer was 0ppm. Manager was advised to wash dishes in the dish machine and sanitize in the 3 compartment sink until repairs are made to the dish machine for sanitizing.

Observed build up on the interior and exterior surfaces of soda nozzles in the main kitchen.

Observed frozen items in the reach in freezer at the start of the prep and cook line stored uncovered.

Observed a large oil stain covering one side of a large brown bag of panko breadcrumbs. Manager refused the product and returned it to the delivery truck operators. Observed an obvious oil spill of the floor of the delivery truck as well as dust and mold-like substance on the cooling fans inside of the truck where food was stored.

Observed men's restroom without a signs for employees to wash their hands.

Observed ceilings in the main kitchen with dust accumulation. Observed debris under bar area. Observed walk in keg cooler with floors in bad repair.

Observed dust accumulation, rust, and paint chipping on the air vents in the main kitchen.

Observed multiple TCS food items in reach-in coolers and prep top cooler above 41F. Manager began the process of removing and discarding food items.

Observed dish machine with quaternary ammonium sanitizer solution at 0 ppm. Manager was advised to have machine repaired and to discontinue use until machine is fixed.

Observed debris on ice machine deflector and white accumulation on diffuser and interior of nozzle for drink machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed employee with hair not properly restrained. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed wiping cloths stored in a chlorine sanitizer solution at 0 ppm. Manager remade sanitizer solution. 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 reach-in freezer door hinge in disrepair and walk-in cooler door not properly closing. 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 shelving storing drying dishes and in walk-in cooler with rusting. Also observed food debris/dust on shelving units in walk-in cooler. 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 wall behind drink dispensers with holes and dust accumulation on ceiling tiles.

Observed air vents throughout the facility with heavy rusting and dust accumulation, and vent in front of dish machine with paint peeling.

Observed excessive grease accumulation under vent hood above grill and fryer.

Observed raw salmon stored with raw turkey burgers and deli ham and turkey meat. Observed raw shell eggs stored with produce. Manager rearranged items in appropriate storage order.

Observed food service permit expired. Please contact the Henry County Public Health office at (470)661-0044 ext. 0 to pay for the permit fee ($500) and late fee ($50).

Observed shelf in the main kitchen where pretzels are stored with heavy dust build up. Observed shelves in the walk-in cooler with dust and debris build up. Observed non-food contact surface of plates stored on a surface with food debris. Microwave stored above the prep top cooler located in the front of the grill in need of internal cleaning.

Observed ceilings above the cook and prep line with dust build up. Manager was advised to clean ceilings on the monthly basis or in a frequency that prevents dust build up. Observed a ceiling tile missing causing an opening in the kitchen.

Observed air vents throughout the kitchen with heavy dust build up and with paint chipping. Observed air vent in front of the alcohol cooler with excessive dust build up.

Observed chili, soups, and queso improperly reheating in steam wells. Manager removed all food items and properly reheated them on the stove.

Observed dish machine with sanitizing lines in disrepair causing no chlorine sanitizer to dispense.

Observed pink grime and mold like substance on interior surface of ice scoop holder. Team member cleaned the holder.

Observed fryer baskets in disrepair due to wires coming apart.

Observed walk in cooler plastic curtain with dust and mold like accumulation. Ice bin cover on the soda fountain in the kitchen contained mold like substances. Rusted shelves in the keg cooler.

Observed dust accumulation on ceilings and vents above the cook line. Observed missing ceiling tile. Bar floors and walk in cooler floor in need of cleaning due to debris.

Two (2) light bulbs need to be replaced above the grill and stove area to improve light intensity.

Observed parcooked chicken stored in an ice bath on the counter cold held above 41F. Manager was informed that 4 hour TPHC should be implemented for the parcooked chicken.

Observed raw salmon completely thawed in the reduced oxygen packaging.

Observed box of chicken stored on the kitchen floor. Observed oil filled containers stored on the floor near the bar entrance from the kitchen.

Observed dust on ceiling and vents above food prep areas. Observed missing ceiling tile in main kitchen. Observed paint chipping around vent in the kitchen.

Observed TCS food items cold held above 41F in prep top coolers and walk in cooler Parcooked chicken stored in ice bath cold held above 41F that was precooked the day before. Repeat.

Observed mold-like accumulation of ice machine interior. Manager began to melt ice and clean ice machine (COS). Repeat.

Observed employee wallet stored on prep station. Manager corrected on site. Repeat.

Observed employee personal beverage without a lid stored on prep station. Manager discarded beverage.