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.)
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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
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Compliance Status |
COS |
R |
1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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Compliance Status |
COS |
R |
5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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Compliance Status |
COS |
R |
10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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Compliance Status |
COS |
R |
14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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Inspector (Signature)
Jasmine Williams
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Follow-up: |
YES
NO
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Follow-up Date: 05/24/2017 |
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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).
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Establishment DIM SUM HEAVEN |
Permit # 884468 |
Date 05/10/2017 |
Address
5203 BUFORD HIGHWAY
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City/State DORAVILLE GA |
Zipcode 30340 |
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TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Fish/Seafood Fish/Seafood / Main Kitchen, Chicken and Shrimp
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193.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, *Nappa*
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44.0 ° F
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Beef Beef / Main Kitchen, Tripe (5/8/17)
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39.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, *Cabbage*
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44.0 ° F
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Chicken Chicken / Main Kitchen, Raw Chicken
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39.0 ° F
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Pork Pork / Main Kitchen, Ground Pork
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39.0 ° F
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Ambient Ambient / Main Kitchen,
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06.0 ° F
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Ambient Ambient / Main Kitchen,
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41.0 ° F
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Pork Pork / Main Kitchen, Ground Pork
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29.0 ° F
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Chicken Chicken / Main Kitchen, Cooked Chicken (5/8/17)
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41.0 ° F
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Ambient Ambient / Main Kitchen,
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46.0 ° F
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Dairy Dairy / Main Kitchen, *Butter*
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51.0 ° F
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*Cooked Tofu* *Cooked Tofu* / Main Kitchen, Prepared 5/8/17
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51.0 ° F
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Rice Rice / Main Kitchen, Steamed Rice
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157.0 ° F
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Rice Rice / Main Kitchen, Steamed Rice
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184.0 ° F
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Ambient Ambient / Storage Area,
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43.0 ° F
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cut leafy greens cut leafy greens / Storage Area, *Nappa*
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46.0 ° F
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Ambient Ambient / Storage Area, True
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-02.0 ° F
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Ambient Ambient / Storage Area,
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02.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
4-1A
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Violation of Code: [511-6-1.04(4)(c)]
Observed chicken, fish, beef, and shrimp all stored all together in a container inside prep-top-cooler (3 door). Corrected-on-Site: Separated items. Corrected On-Site. New Violation.
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4-2A
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Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed Time/Temperature Control for Safety (TCS) foods stored uncovered inside both prep-top-coolers and reach-in-cooler. Corrected-on-Site: Items covered. Corrected On-Site. New Violation.
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Observed a number of Time/Temperature Control for Safety(TCS) foods not cold holding at 41F or below. See Asterisk. Corrected-on-Site: Voluntarily discarded. Corrected On-Site. New Violation.
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6-1C
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Violation of Code: [511-6-1.04(6)(d)]
Observed cooked Time/Temperature Control for Safety(TCS) foods not cooled from 135F to 41F within 6 hours. See Asterisk. Corrected-on-Site: Voluntarily discarded. Corrected On-Site. New Violation.
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10D
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Violation of Code: [511-6-1.04(7)(c)]
Observed multiple working containers stored near wok station without labels. New Violation.
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11C
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Violation of Code: [511-6-1.04(6)(c)]
Upon arrival, observed pork ribs thawing at room temperature on 3 compartment sink drain board. Corrected on Site: Placed in running water. Corrected On-Site. New Violation.
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12A
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Violation of Code: [511-6-1.04(4)(t)]
Upon arrival, observed food employee prepping nappa at 3 compartment sink. Corrected On-Site. New Violation.
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Remarks
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Calibration: Delta Trak: 33F, 33F; Thermopen: 33F; ThermoWorks: 32F.
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Chlorine sanitizer available at 50ppm at dish machine and inside wiping cloth bucket.
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Apex serviced 250 gallon grease trap 3/13/17.
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Shellstock tags: Taylor Shellfish: WA 98584, Intershell: MA 7802 SP, Red's Best: MA-10812-SS
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Advisement:
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Observed splashguard not installed between 3 compartment sink and produce sink.
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Observed shellstock tags not on attached to clams, while stored in single door prep-top-cooler. Advised to keep shellstock tags on items until use and leave on file for 90 days.
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Observed facility lacking mopsink. Person-in-Charge stated they use the mopsink next door.
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Observed dead seafood inside fish tanks, dead items shall be removed from tanks.
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