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 Lewis
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Follow-up: |
YES
NO
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Follow-up Date: |
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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 ROCCO'S NEW YORK PIZZA |
Permit # 885237 |
Date 06/07/2018 |
Address
2064 NORTH DECATUR ROAD
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City/State DECATUR GA |
Zipcode 30033 |
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TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Ambient Ambient / Main Kitchen,
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38.0 ° F
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Tomatoes Tomatoes / Main Kitchen, pizza sauce
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39.0 ° F
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Cheese Cheese / Main Kitchen, mozzerella
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39.0 ° F
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Chicken Chicken / Main Kitchen,
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42.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, spinach
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44.0 ° F
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Chicken Chicken / Main Kitchen, cooked
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40.0 ° F
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Beef Beef / Main Kitchen, meatballs
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40.0 ° F
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Beef Beef / Main Kitchen, gyro meat
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42.0 ° F
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Pasta Pasta / Main Kitchen,
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36.0 ° F
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Pasta Pasta / Main Kitchen,
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40.0 ° F
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Ambient Ambient / Main Kitchen,
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44.0 ° F
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cut lettuce cut lettuce / Main Kitchen,
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41.0 ° F
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Beef Beef / Main Kitchen,
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32.0 ° F
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Ambient Ambient / Main Kitchen,
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41.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
4-2B
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Violation of Code: [511-6-1.05(7)(a)1]
Observed dried food debris on the food contact surfaces of dishes stored as clean and ready to use (food pans). Also, observed the food contact surfaces of the produce preparation sink to have an accumulation of debris and scum like matter. Advised the PIC to thoroughly clean and sanitize. Repeat Violation.
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8-2B
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Violation of Code: [511-6-1.07(6)(c)]
Observed multiple bottles of cleaning supplies (bleach, stainless steel cleaner) stored next to and above aluminum food pans and dry storage. COS: PIC relocated chemicals. Corrected On-Site. New Violation.
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13A
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Violation of Code: [511-6-1.02(1)(d)]
Upon arrival, observed the most recent inspection report not posted for viewing by the general public. New Violation.
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15C
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Observed an accumulation of food debris on the shelving of the prep top cooler. Advised PIC the thoroughly clean and sanitize shelving. Repeat Violation.
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17C
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Violation of Code: [511-6-1.07(5)(a),(b)]
Observed an accumulation of food debris and residue underneath/behind and around equipment. Advised PIC to thoroughly clean and sanitizer behind and underneath equipment. Repeat Violation.
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Remarks
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Sanitizer in bucket: 100 ppm Chlorine Residual Advised PIC to discard dented can in dry storage. This would be violation 3-1C on future inspections. (9 points).
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a āUā on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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