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 |
|
|
|
|
|
1-2A. PIC present, demonstrates knowledge, performs duties |
 |
 |
|
|
|
|
|
1-2B. Certified Food Protection Manager |
 |
 |
2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
|
|
|
|
|
2-1A. Proper use of restriction & exclusion |
 |
 |
|
|
|
|
|
2-1B. Hands clean and properly washed |
 |
 |
|
|
|
|
|
2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
 |
 |
|
|
4 points |
|
|
|
|
|
2-2A. Management knowledge, responsibilities, reporting |
 |
 |
|
|
|
|
|
2-2B. Proper eating, tasting, drinking, or tobacco use |
 |
 |
|
|
|
|
|
2-2C. No discharge from eyes, nose, and mouth |
 |
 |
|
|
|
|
|
2-2D. Adequate handwashing facilities supplied & accessible |
 |
 |
|
|
|
|
|
2-2E. Response procedures for vomiting & diarrheal events |
 |
 |
3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
|
|
|
|
|
3-1A. Food obtained from approved source |
 |
 |
|
|
|
|
|
3-1B. Food received at proper temperature |
 |
 |
|
|
|
|
|
3-1C. Food in good condition, safe, and unadulterated |
 |
 |
|
|
|
|
|
3-1D. Required records: shellstock tags, parasite destruction |
 |
 |
4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
|
|
|
|
|
4-1A. Food separated and protected |
 |
 |
|
|
|
|
|
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
 |
 |
|
|
4 points |
|
|
|
|
|
4-2A. Food stored covered |
 |
 |
|
|
|
|
|
4-2B. Food-contact surfaces: cleaned & sanitized |
 |
 |
|
|
Compliance Status |
COS |
R |
5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
|
|
|
|
|
5-1A. Proper cooking time and temperatures |
 |
 |
|
|
|
|
|
5-1B. Proper reheating procedures for hot holding |
 |
 |
|
|
4 points |
|
|
|
|
|
5-2. Consumer advisory provided for raw and undercooked foods |
 |
 |
6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
|
|
|
|
|
6-1A. Proper cold holding temperatures |
 |
 |
|
|
|
|
|
6-1B. Proper hot holding temperatures |
 |
 |
|
|
|
|
|
6-1C. Proper cooling time and temperature |
 |
 |
|
|
|
|
|
6-1D. Time as a public health control: procedures and records |
 |
 |
|
|
4 points |
|
|
|
|
|
6-2. Proper date marking and disposition |
 |
 |
7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
|
|
|
|
|
7-1. Pasteurized foods used: Prohibited foods not offered |
 |
 |
8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
|
|
|
|
|
8-2A. Food additives: approved and properly used |
 |
 |
|
|
|
|
|
8-2B. Toxic substances properly identified, stored, used |
 |
 |
9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
|
|
|
|
|
9-2. Compliance with variance, specialized process and HACCP plan |
 |
 |
|
|
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 |
|
|
10A. Pasteurized eggs used where required |
 |
 |
|
|
10B. Water and ice from approved source |
 |
 |
|
|
10C. Variance obtained for specialized processing methods |
 |
 |
|
|
10D. Food properly labeled; original container |
 |
 |
11 |
OUT |
Food Temperature Control |
3 points |
|
|
11A. Proper cooling methods used: adequate equipment for temperature control |
 |
 |
|
|
11B. Plant food properly cooked for hot holding |
 |
 |
|
|
11C. Approved thawing methods used |
 |
 |
|
|
11D. Thermometers provided and accurate |
 |
 |
12 |
OUT |
Prevention of Food Contamination |
3 points |
|
|
12A. Contamination prevented during food preparation, storage, display |
 |
 |
|
|
12B. Personal cleanliness |
 |
 |
|
|
12C. Wiping cloths: properly used and stored |
 |
 |
|
|
12D. Washing fruits and vegetables |
 |
 |
13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
|
|
13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
 |
 |
|
|
13B. Compliance with Georgia Smoke Free Air Act |
 |
 |
|
|
Compliance Status |
COS |
R |
14 |
OUT |
Proper Use of Utensils |
1 point |
|
|
14A. In-use utensils: properly stored |
 |
 |
|
|
14B. Utensils, equipment and linens: properly stored, dried, handled |
 |
 |
|
|
14C. Single-use/single-service articles: properly stored, used |
 |
 |
|
|
14D. Gloves used properly |
 |
 |
15 |
OUT |
Utensils, Equipment and Vending |
1 point |
|
|
15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
 |
 |
|
|
15B. Warewashing facilities: installed, maintained, used; test strips |
 |
 |
|
|
15C. Nonfood-contact surfaces clean |
 |
 |
16 |
OUT |
Water, Plumbing and Waste |
2 points |
|
|
16A. Hot and cold water available; adequate pressure |
 |
 |
|
|
16B. Plumbing installed; proper backflow devices |
 |
 |
|
|
16C. Sewage and waste water properly disposed |
 |
 |
17 |
OUT |
Physical Facilities |
1 point |
|
|
17A. Toilet facilities: properly constructed, supplied, cleaned |
 |
 |
|
|
17B. Garbage/refuse properly disposed; facilities maintained |
 |
 |
|
|
17C. Physical facilities installed, maintained, and clean |
 |
 |
|
|
17D. Adequate ventilation and lighting; designated areas used |
 |
 |
18 |
OUT |
Pest and Animal Control |
3 points |
|
|
18. Insects, rodents, and animals not present |
 |
 |
|
|
|
Inspector (Signature)
Madison Butler
|
Follow-up: |
YES
NO
|
|
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 RADUNI INDIAN CUISINE |
Permit # 888442 |
Date 03/07/2017 |
Address
2566 SHALLOWFORD ROAD N.E., SUITE 112
|
City/State ATLANTA GA |
Zipcode 30345 |
|
TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Chicken Chicken / Main Kitchen,
|
39.0 ° F
|
Marsala Sauce Marsala Sauce / Main Kitchen,
|
40.0 ° F
|
Eggs Eggs / Main Kitchen,
|
37.0 ° F
|
Goat Goat / Main Kitchen,
|
39.0 ° F
|
Ambient Ambient / Main Kitchen,
|
32.7 ° F
|
Lentils Lentils / Main Kitchen,
|
39.0 ° F
|
Vegetables Vegetables / Main Kitchen,
|
41.0 ° F
|
Cooked Greens Cooked Greens / Main Kitchen,
|
38.0 ° F
|
Ambient Ambient / Main Kitchen,
|
32.3 ° F
|
Tamarin Sauce Tamarin Sauce / Main Kitchen,
|
60.0 ° F
|
Yogurt Yogurt / Main Kitchen,
|
55.0 ° F
|
Chicken Chicken / Main Kitchen,
|
41.0 ° F
|
Beef Beef / Main Kitchen,
|
39.0 ° F
|
Butter Butter / Main Kitchen,
|
177.0 ° F
|
Utensil Water Utensil Water / Main Kitchen,
|
192.0 ° F
|
Cabbage Sauce Cabbage Sauce / Main Kitchen,
|
159.0 ° F
|
Rice Rice / Main Kitchen,
|
158.0 ° F
|
Marsala Sauce Marsala Sauce / Main Kitchen,
|
43.0 ° F
|
Korna Sauce Korna Sauce / Main Kitchen,
|
39.0 ° F
|
Lentils Lentils / Main Kitchen,
|
37.0 ° F
|
Chicken Chicken / Main Kitchen,
|
38.0 ° F
|
|
Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
4-2A
|
Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed three pitchers of water stored uncovered on top of salad bar in dining area. COS - water discarded. Advised to keep water stored covered when used for self service. Corrected On-Site. New Violation.
|
6-1C
|
Violation of Code: [511-6-1.04(6)(d)]
Observed TCS foods (tamarin sauce approx. 2 gal and yogurt approx. 2 gal) not properly cooled to 41F or below within 6 hours. COS - PIC voluntarily discarded items. Corrected On-Site. New Violation.
|
8-2B
|
Violation of Code: [511-6-1.07(6)(g)]
Observed sanitizing solution in both wiping cloth buckets greater than 200ppm chlorine residual. COS - solutions discarded and remade to a concentration of 50ppm chlorine residual. Corrected On-Site. New Violation.
|
14B
|
Violation of Code: [511-6-1.05(10)(a)]
Dishes stacked on clean dish rack not properly air dried. (plates and pans) New Violation.
|
15A
|
Violation of Code: [511-6-1.05(2)(g)]
Observed blade of can opener with dried food debris. COS - moved to dish sink to be washed, rinsed, and sanitized. Corrected On-Site. New Violation.
|
|
|
Remarks
|
Sanitizer Concentration (chlorine) dish sink
|
|
50ppm, wiping cloth buckets (1&2)
|
|
200+ppm
|
|
Advisements: Observed visible daylight around bottom corner/edges of back door on left side. PIC is in the process of fixing /sealing door to control entry of pests. Advised to seal door so that no daylight is visible around all edges/corners of door. Observed 2 containers of cooked, RTE food made the night before without date marks. Advised to date mark all containers of cooked, RTE food to be held longer than 24 hours. Observed raw fish wrapped in plastic wrap in metal container w/ closed lid
|
|
stored behind marsala sauce in prep top cooler. Advised to move raw fish in front of marsala sauce to prevent cross contamination.
|
|
Provided employee health policy, reporting agreements, and vomit/fecal procedures (both documents). Provided U compliance stickers.
|
|
Accompanied by Marcus Johns.
|
|
|
|
|
|
|
|
|
|
|
|
|
|