GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  RADUNI INDIAN CUISINE
Address:   2566 SHALLOWFORD ROAD N.E., SUITE 112
City:  ATLANTA Time In:  02 :  10 PM Time Out:  06 :  45 PM
Inspection Date:    02/27/2017   CFSM:  Ashikvr Rahaman
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888442
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

100
Grade

A
Date

01/23/17
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
58
  
U
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)   Mohammed Kasem Date:    
Inspector (Signature)   Madison Butler
Follow-up: YES circle   NO circle
Follow-up Date: 03/13/2017
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
RADUNI INDIAN CUISINE		 Permit #
888442		 Date
02/27/2017
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 Ambient Ambient / Main Kitchen, 37.5 ° F Goat Goat / Main Kitchen, 39.0 ° F
Tomatoes Tomatoes / Main Kitchen, 43.0 ° F Lamb Lamb / Main Kitchen, 41.0 ° F Marsala Sauce Marsala Sauce / Main Kitchen, 39.0 ° F
Eggplant Eggplant / Main Kitchen, 55.0 ° F Beef Beef / Main Kitchen, 44.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, 38.0 ° F
Vegetables Vegetables / Main Kitchen, (cooling 25 min) 91.0 ° F Potatoes Potatoes / Main Kitchen, (cooling @ 2:30pm) 138.0 ° F Potatoes Potatoes / Main Kitchen, (cooling at 3:30pm) 61.0 ° F
Chicken Chicken / Main Kitchen, 42.0 ° F Beef Beef / Main Kitchen, 41.0 ° F Marsala Sauce Marsala Sauce / Main Kitchen, 40.0 ° F
Ambient Ambient / Main Kitchen, 29.5 ° F Rice Rice / Main Kitchen, 65.0 ° F Butter Butter / Main Kitchen, 72.0 ° F
raw chicken raw chicken / Main Kitchen, 53.0 ° F Gravy Gravy / Main Kitchen, 200.0 ° F Utensil Water Utensil Water / Main Kitchen, 70.0 ° F
Lentils Lentils / Main Kitchen, 1st temp 118.0 ° F Lentils Lentils / Main Kitchen, 2nd temp (after ice bath) 102.0 ° F cut lettuce cut lettuce / Front Food Service, 51.0 ° F
cut melon cut melon / Front Food Service, 50.0 ° F Chicken Chicken / Front Food Service, 151.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, 160.0 ° F
Rice Rice / Front Food Service, 147.0 ° F Rice Rice / Main Kitchen, 169.0 ° F Rice Rice / Main Kitchen, 171.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(b)] No paper towels at hand sink upon arrival. COS - employee supplied hand sink with paper towels after advised.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw animal foods in reach-in freezer and deep freezer not separated according to cook temperature. (raw chicken stored above raw fish and raw chicken stored with raw lamb and goat). COS - items rearranged. Advised PIC to get containers for separation of raw chicken in deep freezer.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] No measurable amount of sanitizer concentration at dish machine after final rinse cycle. (sanitizer bottle is empty.)  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed several utensils with accumulated dried food debris stored "clean" and for use. (cheese grater, tongs, plates) COS - items moved to dish sink to be washed, rinsed, and sanitized.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS foods cold holding not holding at 41F or below. (cooked eggplant - 5 oz, rice - 1 pt, butter - 6 oz). COS - items discarded voluntarily by PIC. Raw chicken holding at 53F on shelf. COS - moved to cooler after advised.  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed multiple TCS foods (cut lettuce and cut melon) being held for four hours not marked with time (Start time when removed from cold holding nor discard time). COS - items voluntarily discarded at the end of lunch. Provided TPHC procedures.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed all RTE, TCS foods that will be held for 24 hours or longer not date-marked. Advised PIC to date mark all TCS RTE foods to be held longer than 24 hours.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed lentils cooling on countertop in deep container (approx. 8 inches deep) covered and at room temperature. COS - after advised PIC placed lentils in ice water bath with frequent stirring.  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed raw fish thawing in pan of water on meat sink. COS - fish moved to freezer.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed 2 cookie sheets and cutting board "clean" and stored for use stored directly on floor. COS - items moved to dish sink to be washed, rinsed, and sanitized. Advised PIC that utensils must be stored at least 6" off floor when clean at all times.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(u)] Observed self service salad bar not protected from contamination with food guard or other effective protection for display from customers standing or sitting within 8 feet of the food.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Madison Butler Date: 02/27/2017
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
RADUNI INDIAN CUISINE		 Permit #
888442		 Date
02/27/2017
Address
2566 SHALLOWFORD ROAD N.E., SUITE 112		 City/State
ATLANTA GA 		Zipcode
30345
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12B Violation of Code: [511-6-1.03(5)(g)] Observed food handler wearing bracelets while prepping food.  New Violation.
12B Violation of Code: [511-6-1.03(5)(h)] Observed food handlers wearing excessively soiled aprons.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed in use utensils for TCS foods stored in water at 70F. COS - water discarded by PIC.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed raw meat stored in non-food grade shopping bags. Advised to use clear food grade bags.  New Violation.
17A Violation of Code: [511-6-1.07(5)(i)] Observed restroom doors without self closing mechanisms.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed cell phones, cell phone chargers, bottle water, etc. stored directly on food contact surfaces and shelves with food products. Advised to provide separate designated areas.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed visible daylight at back door around edges when closed. Advised to seal door so that daylight is not visible in order to control pests.  New Violation.
Remarks Sanitizer concentration @ dish machine 0 ppm chlorine
TCS = Time/Temp Control for Safety, PIC = Person in Charge, RTE = Ready to Eat

Advisements:
A designated person in charge shall be present at all operating hours. Advised on cleaning or replacing in-use utensils for TCS foods every four hours or less. Provided cooling, thawing, date-marking documents. Provided U compliance stickers.
Person in Charge (Signature)    Date:  
Inspector (Signature) Madison Butler Date: 02/27/2017

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