GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  ALL ISLAND CAFE
Address:   4747 MEMORIAL DRIVE
City:  DECATUR Time In:  01 :  40 PM Time Out:  04 :  15 PM
Inspection Date:    01/26/2017   CFSM:  Samantha Bailey
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  886589
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

82
Grade

B
Date

09/14/16
Prior Score

75
Grade

C
Date

07/19/16
CURRENT SCORE CURRENT GRADE
 
46
  
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)   Annisa Wedderburn Date:    
Inspector (Signature)   Aja Jagne
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
ALL ISLAND CAFE		 Permit #
886589		 Date
01/26/2017
Address
4747 MEMORIAL DRIVE 		City/State
DECATUR GA 		Zipcode
30032
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 31.0 ° F Ethnic Ethnic / Main Kitchen, Ackee/ Sawfish 37.0 ° F Chicken Chicken / Main Kitchen, Raw Chicken 37.0 ° F
Beef Beef / Main Kitchen, Raw Beef 35.0 ° F Ambient Ambient / Main Kitchen, FFS 03.0 ° F Ambient Ambient / Main Kitchen, 37.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Raw Red Snapper 43.0 ° F Ambient Ambient / Main Kitchen, FFS 08.0 ° F Ambient Ambient / Main Kitchen, No TCS Foods 32.0 ° F
Rice Rice / Main Kitchen, Rice & Peas 143.0 ° F Rice Rice / Main Kitchen, White Rice 141.0 ° F Rice Rice / Main Kitchen, Rice & Peas 163.0 ° F
Beef Beef / Main Kitchen, Oxtail 160.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, King Fish* 130.0 ° F Chicken Chicken / Main Kitchen, Stew Chicken* 122.0 ° F
Beef Beef / Front Food Service, Beef Patty 166.0 ° F Chicken Chicken / Front Food Service, Chicken Patty 162.0 ° F Beef Beef / Main Kitchen, Oxtail 146.0 ° F
Chicken Chicken / Main Kitchen, Curry Chicken 145.0 ° F Vegetables Vegetables / Main Kitchen, Stew Peas 163.0 ° F Soup Soup / Main Kitchen, Chicken Soup 171.0 ° F
Beef Beef / Main Kitchen, Cowfoot* 98.0 ° F Chicken Chicken / Main Kitchen, Curry Chicken 152.0 ° F Goat Goat / Main Kitchen, Curry Goat 151.0 ° F
Vegetables Vegetables / Main Kitchen, Stew Peas 151.0 ° F Beef Beef / Main Kitchen, Oxtail 157.0 ° F Chicken Chicken / Main Kitchen, Jerk Chicken* 94.0 ° F
Chicken Chicken / Main Kitchen, Jerk Chicken* 134.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)] Person in charge lacks awareness in key areas of risk factor contol or good retail practices for establishment. PIC unable to properly answer questions regarding final cook temperature and holding temperatures for TCS foods.Persons in charge, managers must be properly trained or retrained by CFSM to ensure compliance of food safety rules and regulations during their absence.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed employee handle soiled utensils at ware washing station, rinse hands at 3 compartment sink and continue on to preparing cabbage at stove without properly washing hands. Informed employee hands must be properly washed with soap and warm, running water at hand sink only. Advised employee to properly wash hands. COS- employee washed hands.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employees touching forehead, nose and mouth on different occasions go on to handling clean equipment and utensils without washing hands. Informed employees hands must be properly washed at a frequency that prevents contamination of food, equipment, utensils and single service articles. Advised employees of proper hand washing procedure. COS- employees properly washed hands.  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed employee eating in main kitchen area. Informed employee eating in areas of food preparation and service is prohibited. Advised PIC to designate a location in dining area for employee consumption of food. COS- foods discarded.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] No napkins available at hand sink in raw meat prep area. Informed PIC all hand sinks must be supplied with soap and paper towels at all times. Advised PIC to provide paper towels for hand sink.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] 0-10ppm Chlorine available in sanitizing bucket. Informed PIC sanitizing solution must have 100ppm Chlorine present. Advised PIC to remake sanitizing buckets, achieving 100ppm Chlorine.  New Violation.
5-1A Violation of Code: [511-6-1.04(5)(a)] Person in charge failed to insure that employees properly cook food. PIC states jerk chicken is cooked on grill and "finished off" in oven. Observed PIC serve chicken from oven with an internal temperature of 134F. Informed PIC raw poultry must achieve an internal cook temperature of 165F for 15seconds. Advised PIC to ensure thickest portion of food achieves 165F for 15 seconds before serving. COS- chicken left in oven to finish cooking. NOV issued.  Corrected On-Site.  New Violation.
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Aja Jagne Date: 01/26/2017
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
ALL ISLAND CAFE		 Permit #
886589		 Date
01/26/2017
Address
4747 MEMORIAL DRIVE		 City/State
DECATUR GA 		Zipcode
30032
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed numerous food items (cowfoot, jerk chicken, king fish, brown stew chicken) holding at temperatures below 135F on stovetop, steam table and countertop. Informed PIC al lhot held time/ temperature controlled for safety foods must be maintained at 135F or above. Warmer cabinets out of order, resulting in PIC stacking foods on top of holding units instead of placing directly inside. Informed PIC TCS foods must remain inside of heating components for proper temperature control.Advised PIC to reheat foods to 165F and properly hold at 135F or above. COS- foods placed in oven for reheat.  Corrected On-Site.  Repeat Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed raw beef thawing in stagnant water in meat sink. Informed PIC TCS foods must thaw under approved methods. Advised PIC to thaw meat completely submerged under running water or in cooler that is able to maintain foods at 41F or below.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed box of plantains on floor in main kitchen area upon arrival. Informed PIC foods must be stored at least 6 inches above floor to prevent possible contamination. COS- plantains placed on crate.  Corrected On-Site.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Leak observed at spray nozzle of 3 compartment sink. Informed PIC plumbing fixtures must remain in good repair. Advised PIC to service leak.  Repeat Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Daylight observed around perimeter of back door. Informed PIC outer openings must protect facility from weather and the entry of pests. Advised PIC to seal gap with weather strips.  Repeat Violation.
Remarks Employee health information and clean up response to vomit/ fecal events observe in written format
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” 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.
Person in Charge (Signature)    Date:  
Inspector (Signature) Aja Jagne Date: 01/26/2017

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