GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  DRUID HILLS GOLF CLUB, INC.
Address:   740 CLIFTON ROAD
City:  ATLANTA Time In:  12 :  00 PM Time Out:  03 :  40 PM
Inspection Date:    11/02/2016   CFSM:  Livinton Bedmister
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  444613
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

58
Grade

U
Date

10/19/16
Prior Score

81
Grade

B
Date

04/27/16
CURRENT SCORE CURRENT GRADE
 
91
 
A
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Livinton Bedminster Date:   11/02/2016
Inspector (Signature)   Nakia Robinson
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
DRUID HILLS GOLF CLUB, INC.
Permit #
444613
Date
11/02/2016
Address
740 CLIFTON ROAD
City/State
ATLANTA GA
Zipcode
30307
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, ffs -10.0 ° F Ambient Ambient / Main Kitchen, 28.0 ° F Bechelmel Bechelmel / Main Kitchen, 29.0 ° F
Ambient Ambient / Main Kitchen, 29.0 ° F Vegetables Vegetables / Main Kitchen, roasted sweet potatoes 32.0 ° F Pork Pork / Main Kitchen, braised pork (top) 33.0 ° F
Ambient Ambient / Main Kitchen, 31.0 ° F Pork Pork / Main Kitchen, sausage 36.0 ° F Vegetables Vegetables / Main Kitchen, carmelized onions 33.0 ° F
Pasta Pasta / Main Kitchen, pasta 38.0 ° F Ambient Ambient / Main Kitchen, 35.0 ° F cut lettuce cut lettuce / Main Kitchen, cut lettuce 32.0 ° F
Fruit Fruit / Main Kitchen, cut tomatoes 31.0 ° F Dairy Dairy / Main Kitchen, butter 35.0 ° F Pork Pork / Main Kitchen, pulled pork hush puppies 35.0 ° F
Dairy Dairy / Main Kitchen, butter 178.0 ° F Ambient Ambient / Main Kitchen, no tcs 39.0 ° F Ambient Ambient / Main Kitchen, 37.0 ° F
Dairy Dairy / Main Kitchen, butter 37.0 ° F Egg Egg / Main Kitchen, Egg yolk 37.0 ° F Ambient Ambient / Main Kitchen, 35.0 ° F
Dairy Dairy / Main Kitchen, butter 35.0 ° F Turkey Turkey / Main Kitchen, diced turkey 36.0 ° F cut leafy greens cut leafy greens / Main Kitchen, swiss chard 35.0 ° F
Ambient Ambient / Main Kitchen, 28.0 ° F Dairy Dairy / Main Kitchen, shredded cheese (top) 37.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, crab meat 35.0 ° F
Ambient Ambient / Main Kitchen, 02.0 ° F Ambient Ambient / Main Kitchen, 13.0 ° F Ambient Ambient / Bar, 35.0 ° F
Ambient Ambient / Bar, 35.0 ° F Ambient Ambient / Bar, 33.0 ° F Ambient Ambient / Server station, 40.0 ° F
Dairy Dairy / Server station, whole milk 38.0 ° F Ambient Ambient / Main bar, 11.0 ° F Ambient Ambient / Main bar, 39.0 ° F
Ambient Ambient / Main Kitchen, empty 156.0 ° F Water Water / Employee area, all wells 175.0 ° F Fish/Seafood Fish/Seafood / Employee area, tuna salad 41.0 ° F
Ambient Ambient / Downstairs, 42.0 ° F Chicken Chicken / Downstairs, raw chicken 37.0 ° F Ambient Ambient / Downstairs, 36.0 ° F
Beef Beef / Downstairs, protein raw beef 37.0 ° F Ambient Ambient / Downstairs, 06.0 ° F Ambient Ambient / Downstairs area, 37.0 ° F
Dairy Dairy / Downstairs area, shredded moz 36.0 ° F cut leafy greens cut leafy greens / Downstairs area, spinach leaves 36.0 ° F Soup Soup / Self-serve buffet, tomato basil soup 169.0 ° F
Turkey Turkey / Self-serve buffet, diced turkey 43.0 ° F Chicken Chicken / Self-serve buffet, chicken salad 41.0 ° F Ambient Ambient / Main Kitchen, empty 170.0 ° F
Ambient Ambient / Main Kitchen, 178.0 ° F Beef Beef / Main Kitchen, Veal au jus 162.0 ° F Ambient Ambient / Main Kitchen, 39.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, anchovies-top 31.0 ° F Eggs Eggs / Main Kitchen, diced boiled eggs-top 35.0 ° F cut leafy greens cut leafy greens / Main Kitchen, romaine 35.0 ° F
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
8-2B Violation of Code: [511-6-1.07(6)(b)] Spray bottle of chemical unlabeled. COS-Chef Bedminster labeled the bottle.
Ensure that all chemicals are properly labeled & stored properly away from food, equipment, service items.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Sanitizer solution stored next to bag of flour on the cooks line. COS-rearranged.
Ensure that all chemicals are properly labeled & stored properly away from food, equipment, service items.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.07(3)(d)] Handwash reminder sign is not provided at the bar handsinks or wait station handsinks. COS-posted.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Wood that is not in good condition is used in the glass cooler at the side bar.
PIC advised to remove & repair if needed.  New Violation.
   
   
Person in Charge (Signature)    Date: 11/02/2016
Inspector (Signature) Nakia Robinson Date: 11/02/2016
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
DRUID HILLS GOLF CLUB, INC.
Permit #
444613
Date
11/02/2016
Address
740 CLIFTON ROAD
City/State
ATLANTA GA
Zipcode
30307
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
15C Violation of Code: [511-6-1.05(7)(d)] Interior of the bar (not main) glasses cooler is unclean with debris. COS-cleaned.
Gasket on the bar cooler door unclean to sight and touch. COS-cleaned.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(2)(k)] Insect control device stored above employee plate area. COS-unplugged unit.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Fruit fly activity observed at the bars and the wait station.  New Violation.
Remarks 100ppm chlorine dishmachine-Service hallway
TCS-time/temperature control for safety. FFS-food frozen solid.
200ppm Quat meat prep area, dishwash sink
Calibration: Atkins 32, sht dig 32, cooper dig 32, delta dial 32, delta dig 33,33
Glasses dishmachine 161
Dishmachine 170
Person in Charge (Signature)    Date: 11/02/2016
Inspector (Signature) Nakia Robinson Date: 11/02/2016

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