GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE COWFISH (PERIMETER MALL)
Address:   4400 ASHFORD DUNWOODY ROAD
City:  ATLANTA Time In:  12 :  15 PM Time Out:  02 :  50 PM
Inspection Date:    05/22/2018   CFSM:  Kel Bundrant(7/1/19)
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  887940
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

48
Grade

U
Date

05/16/18
Prior Score

96
Grade

A
Date

08/08/17
CURRENT SCORE CURRENT GRADE
 
100
  
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)   Kel Bundrant Date:   05/22/2018
Inspector (Signature)   Jasmine Williams
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 COWFISH (PERIMETER MALL)		 Permit #
887940		 Date
05/22/2018
Address
4400 ASHFORD DUNWOODY ROAD 		City/State
ATLANTA GA 		Zipcode
30346
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Fish/Seafood Fish/Seafood / Sushi Line, Kani Bun (see comment) 49.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, Kani Bun 41.0 ° F Pork Pork / Sushi Line, Bacon coleslaw 38.0 ° F
cut leafy greens cut leafy greens / Sushi Line, cole slaw 33.0 ° F Cheese Cheese / Sushi Line, cheddar 40.0 ° F Tomatoes Tomatoes / Sushi Line, diced 40.0 ° F
Fish/Seafood Fish/Seafood / Sushi Line, kani stick 36.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, crab cake mix 35.0 ° F Tomatoes Tomatoes / Sushi Line, diced 33.0 ° F
cut leafy greens cut leafy greens / Sushi Line, cole slaw 41.0 ° F Ambient Ambient / Sushi Line, 41.0 ° F Vegetables Vegetables / Sushi Line, Kimchi 33.0 ° F
Beef Beef / Sushi Line, mixture 39.0 ° F Pork Pork / Sushi Line, pre-cooked 39.0 ° F Ambient Ambient / Sushi Line, All TCS food frozen solid 00.0 ° F
Rice Rice / Sushi Line, brown 39.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, salmon 41.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, poke mix (in use) 45.0 ° F
Fish/Seafood Fish/Seafood / Sushi Line, poke mix moved to WIF 35.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, tuna (move to WIF 40) 44.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, Lobster 43.0 ° F
Fish/Seafood Fish/Seafood / Sushi Line, Salmon 43.0 ° F Vegetables Vegetables / Sushi Line, Asparagus 42.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, Tuna (moved to WIF 44) 40.0 ° F
Fish/Seafood Fish/Seafood / Sushi Line, poke mix (moved to WIF 45) 35.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, Kani ( moved to WIF 44) 40.0 ° F Fish/Seafood Fish/Seafood / Sushi Line, Tuna 42.0 ° F
Fish/Seafood Fish/Seafood / Sushi Line, Tuna 36.0 ° F Ambient Ambient / Sushi Line, 39.0 ° F Ambient Ambient / Main Kitchen, 33.0 ° F
Dairy Dairy / Main Kitchen, crab dip mix 36.0 ° F Tomatoes Tomatoes / Main Kitchen, 36.0 ° F Vegetables Vegetables / Main Kitchen, veggie mix burger 39.0 ° F
Pork Pork / , bacon 32.0 ° F Ambient Ambient / , 31.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Salmon 183.0 ° F
Chicken Chicken / Main Kitchen, Grilled Chicken Breast 171.0 ° F Hamburger Hamburger / Main Kitchen, 171.0 ° F Lamb Lamb / Main Kitchen, Lamb Burger(Medium) 154.0 ° F
Utensils in hot water Utensils in hot water / Main Kitchen, 192.0 ° F Ambient Ambient / Main Kitchen, 30.0 ° F Tomatoes Tomatoes / Main Kitchen, Sliced Tomatoes 39.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Drawer #1-Spinach 40.0 ° F Pork Pork / Main Kitchen, Drawer #2-Ham 36.0 ° F Hamburger Hamburger / Main Kitchen, Under Grill-Drawer #1 36.0 ° F
Chicken Chicken / Main Kitchen, Drawer #2 34.0 ° F Vegetables Vegetables / Main Kitchen, Grilled Vegetables 194.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Crabdip 155.0 ° F
Pasta Pasta / Main Kitchen, Under Grill-Drawer #1:Pasta 40.0 ° F Ambient Ambient / Main Kitchen, Single Door(Fries) 20.1 ° F Ambient Ambient / Main Kitchen, 3 Door 43.0 ° F
Tomatoes Tomatoes / Main Kitchen, Cut Tomatoes 39.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Drawer #1-Cut Cabbage 39.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Coleslaw 38.0 ° F
Ambient Ambient / Main Kitchen, 2 Door 32.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Calamari 39.0 ° F Chicken Chicken / Main Kitchen, Raw Chicken 36.0 ° F
Ambient Ambient / Main Kitchen, 41.0 ° F Chicken Chicken / Main Kitchen, Prepped @ 11:01am, checked @ 12:59pm 42.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Spinach 41.0 ° F
Ambient Ambient / Main Kitchen, Food Frozen Solid 16.5 ° F Ambient Ambient / Main Kitchen, Food Frozen Solid 15.6 ° F Ambient Ambient / Main Kitchen, 36.0 ° F
Dairy Dairy / Main Kitchen, Whole Milk 42.0 ° F Ambient Ambient / Main Kitchen, 25.0 ° F Dairy Dairy / Main Kitchen, Ranch 35.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Calibration: Delta Trak:33F/33F; Thermapen:33F; ThermoWorks:32F

Bar Dish Machine #1: 50 ppm Chlorine Residual
Bar Dish Machine #2: 100 ppm Chlorine Residual
Sanitizing bucket on sushi Line (3): 200 ppm Quaternary Ammonium
Sanitizing bucket on main line and dessert area (4):300ppm Quaternary Ammonium.
Mechanical dish machine available at 160 degrees Fahrenheit.


Accompanied by Jasmine Lewis
Person in Charge (Signature)    Date: 05/22/2018
Inspector (Signature) Jasmine Williams Date: 05/22/2018