GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE STRATFORD
Address:   17 NORTH AVONDALE PLAZA
City:  AVONDALE ESTATES Time In:  12 :  55 PM Time Out:  02 :  45 PM
Inspection Date:    01/23/2017   CFSM:  Jason Hylton expires 06/2020
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888112
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

68
Grade

U
Date

01/03/17
Prior Score

95
Grade

A
Date

04/06/16
CURRENT SCORE CURRENT GRADE
 
80
  
B
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)   Miykel Tucker Date:   01/23/2017
Inspector (Signature)   Renita Stroupe
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
THE STRATFORD		 Permit #
888112		 Date
01/23/2017
Address
17 NORTH AVONDALE PLAZA 		City/State
AVONDALE ESTATES GA 		Zipcode
30002
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Well 2 Well 2 / Main Kitchen, Mac & Cheese 145.0 ° F Deli Meat Deli Meat / Main Kitchen, Polish Sausager (Well 1) 141.0 ° F Gravy Gravy / Main Kitchen, Sausage Gravy 143.0 ° F
Pork Pork / Main Kitchen, Polish Sausage 40.0 ° F Beef Beef / Main Kitchen, Beef Sausage 41.0 ° F Ambient Ambient / Main Kitchen, 39.0 ° F
Chicken Chicken / Main Kitchen, Chicken breasts 39.0 ° F Ambient Ambient / Main Kitchen, Drawer Cooler 40.0 ° F Ambient Ambient / Main Kitchen, 36.0 ° F
Vegetables Vegetables / Main Kitchen, Diced Tomatoes 34.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Salad mix 35.0 ° F Vegetables Vegetables / Main Kitchen, Black Bean Sauce (13 min cooling) 130.0 ° F
Ambient Ambient / Upstairs, 37.0 ° F Beef Beef / Upstairs, Beef Brisket 36.0 ° F Ambient Ambient / Main Kitchen, defrosting 13.0 ° F
Ambient Ambient / Main Kitchen, All food frozen -04.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw animal food stored over cooked and ready-to-eat food.
Raw shell eggs stored above cooked diced chicken in walk in cooler and sauce.
CA: PIC advised to store raw animal foods below or completely separate from ready-to-eat foods.
COS: PIC rearranged foods in walk in cooler.  Corrected On-Site.  New Violation.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 01/23/2017
Inspector (Signature) Renita Stroupe Date: 01/23/2017
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
THE STRATFORD		 Permit #
888112		 Date
01/23/2017
Address
17 NORTH AVONDALE PLAZA		 City/State
AVONDALE ESTATES GA 		Zipcode
30002
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
5-1A Violation of Code: [511-6-1.04(5)(d)] Facility does not have written procedures to indicate raw animal foods are cooked using a non-continuous cooking process.
Partially cooked chicken wings stored in drawer cooler.
Person in charge (PIC) indicated wings are blanched for 3 minutes and finished by frying wings to order. Wings do not get heat treated for more than 5 minutes initially and are completely cooked in fryer.
CA: Raw animal foods that are cooked using a non-continuous cooking process shall be:
1. Subject to an initial heating process that is no longer than sixty minutes in duration;
2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6d) of this Rule for cooked time/temperature control for safety food;
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6f) of this Rule;
4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule;
5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety (TCS) food as specified in 2 of this subsection if not either hot held as specified in subsection (6f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6i) of this Rule after complete cooking; and
6. Prepared and stored according to written procedurs that:
(i) Have obtained prior approval from the Health Authority;
(ii)Are maintained in the food service establishment and are available to the Health Authority upon request;
(iii) Describe how the requirement specified in paragraphes 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;
(iv)Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; and
(v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule.

COS: PIC does have wings identified as partially cooked and has segregated these from cooked and/or ready-to-eat foods.
PIC discontinued non-continuous cooking method.

PIC advised to create written procedures, submit procedures to Health Authority, and obtain approval prior to restarting non-continuous cooking method.  Corrected On-Site.  New Violation. Correct By: 02/02/2017
15C Violation of Code: [511-6-1.05(7)(a)2,3] Bottom shelf area of bar keg cooler unclean to sight and touch; visible liquid, food debris, and other soil in bottom of unit. Bottom interior door of reach in cooler upstairs unclean to sight and touch; visible food debris. Bottom of ice cream freezer unclean to sight and touch; visible food debris.
CA: PIC advised to clean all nonfood contact surfaces frequently to prevent the accumulation of dirt, dust, and food residue.  Repeat Violation. Correct By: 01/31/2017
Person in Charge (Signature)    Date: 01/23/2017
Inspector (Signature) Renita Stroupe Date: 01/23/2017

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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).
Establishment
THE STRATFORD		 Permit #
888112		 Date
01/23/2017
Address
17 NORTH AVONDALE PLAZA		 City/State
AVONDALE ESTATES GA 		Zipcode
30002
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Grease trap serviced.
Sanitizer chlorine at dishmachine 100ppm.
Person in Charge (Signature)    Date: 01/23/2017
Inspector (Signature) Renita Stroupe Date: 01/23/2017

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