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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 |
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(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)
Renita Stroupe
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| Follow-up: |
YES
NO
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Follow-up Date: 01/13/2017 |
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| Food Establishment Inspection Report Addendum |
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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
THE STRATFORD |
Permit #
888112 |
Date
01/03/2017 |
Address
17 NORTH AVONDALE PLAZA
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City/State
AVONDALE ESTATES GA |
Zipcode
30002 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Ambient Ambient / Main Kitchen,
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40.0 ° F
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Dairy Dairy / Main Kitchen, Cheddar Curd
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41.0 ° F
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cut leafy greens cut leafy greens / Main Kitchen, Spinach bag
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40.0 ° F
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Beef Beef / Main Kitchen, Beef Red Chili *cooling 1hr
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51.0 ° F
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Ambient Ambient / Storage Room,
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38.0 ° F
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Chicken Chicken / Storage Room, Chicken Breasts
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39.0 ° F
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Chicken Chicken / Storage Room, Chicken Salad
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38.0 ° F
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Vegetables Vegetables / Main Kitchen, Fries (cut potatoes dated 12/31)*
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52.0 ° F
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Ambient Ambient / Main Kitchen,
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41.0 ° F
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Pork Pork / Main Kitchen, Pork Ground *
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47.0 ° F
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Corn Dogs Corn Dogs / Main Kitchen, Beef Corn Dogs
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182.0 ° F
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Ambient Ambient / Upstairs,
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30.0 ° F
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Turkey Turkey / Upstairs, Turkey Breast
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32.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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1-2A
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Violation of Code: [511-6-1.03(1)(a)-(c)]
Person in charge failed to effectively ensure proper cold holding of TCS foods. PIC not aware of proper cold holding temperatures. When asked PIC stated cooler temperature was being maintained at 43F.
PIC informed cold held TCS foods must be maintained at 41F.
Corrective action (CA): All persons in charge (whether it is the usual responsibility or not) must effectively manage conditions in establishment to ensure compliance with the Food Service Regulation.
PIC not aware that French fries previously blanched must be maintained hot (135F) or cold (41F). PIC indicated fries were cooled to proper temperature the previously and then removed from refrigeration and stored at room temperature in tub on rack in kitchen. No time controls documented.
PIC advised temperature must be maintained for TCS foods, even if food is to be reheated.
COS-PIC cooled fries down using ice bath in walk in cooler. Corrected On-Site. New Violation.
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1-2B
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Violation of Code: [511-6-1.03(3)(c)]
Certificate not posted for Certified Food Protection Manager (CFPM).
Person in charge (PIC) advised CFPM certificate must be posted in public view at all times.
COS-PIC retrieved a copy of CFPM certificate from office to post. Corrected On-Site. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(b)]
Can opener upstairs kitchen area unclean to sight and touch.
CA: PIC advised to clean and sanitize food contact surfaces daily or every 4 hours if in constant use.
COS: PIC had employee clean and sanitize can opener. New Violation.
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Shredded cheddar, sliced provolone, sliced American Cheese, sliced tomatoes, shredded lettuce in prep top cooler maintained at greater than 41 degrees F. Observed blanched fries stored on rack in main kitchen greater than 41 degrees F. See * temperature addendum.
Observed Time/Temperature Control for Safety Food (TCS food) held at greater than 41 degrees Fahrenheit.
CA: PIC advised to maintain cold held TCS Food at 41 degrees Fahrenheit or lower.
COS: PIC discarded TCS foods in prep top cooler, except shredded cheddar that was removed from reach in cooler 1 hour prior. PIC rapidly cooled shredded cheddar on ice and stored cut leafy greens to be used during lunch on ice. Corrected On-Site. New Violation.
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| Food Establishment Inspection Report Addendum |
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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
THE STRATFORD |
Permit #
888112 |
Date
01/03/2017 |
Address
17 NORTH AVONDALE PLAZA |
City/State
AVONDALE ESTATES GA |
Zipcode
30002 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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6-1B
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Violation of Code: [511-6-1.04(6)(f)] Sautéed onions held on steam table maintained at 125F on steam table. Cooked vegetables not held at 135 degrees Fahrenheit or above.
CA: PIC advised hold held TCS food, including vegetables that will be hot held until service, must be maintained at 135F or above.
COS:PIC reheated sautéed onions to 165F and increased heat setting on steam table. Corrected On-Site. New Violation.
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8-2B
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Violation of Code: [511-6-1.07(6)(c)] Spray bottle of glass cleaner stored on freezer at bar immediately adjacent to fountain mixer for shakes. Spray bottle of cleaner stored next to sprinkles on shelf in main kitchen.
CA: PIC advised chemicals must be stored in designated location completely separate from food, food equipment, and utensils.
COS: Chemicals stored in designated areas with other chemicals. Corrected On-Site. New Violation.
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11D
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Violation of Code: [511-6-1.05(2)(x)] No conspicuously located thermometer in holding unit. No temperature measuring device (TMD) in Prep top cooler or in Drawer Cooler.
Outside temperature indicated on Drawer cooler is inaccurate (22F).
CA: PIC advised to maintain an ambient temperature measuring device in all hold holding and cold holding units to monitor temperature.
COS: PIC stored thermometer in Prep top cooler. Corrected On-Site. New Violation.
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12A
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Violation of Code: [511-6-1.04(4)(r)] Open container of food stored directly on floor in main kitchen.
CA: PIC advised to store all food at least 6 inches above the floor.
COS: PIC stored container on prep table. New Violation.
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12A
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Violation of Code: [511-6-1.04(4)(z)] Employee jacket stored on prep table in kitchen next to cutting board and slicer.
CA: PIC advised employee belongings should not be stored on food preparation areas, with food equipment, utensils, or single service items.
COS: Jacket removed. Corrected On-Site. New Violation.
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12C
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Violation of Code: [511-6-1.04(4)(m)] Containers of sanitizing solution for wet wiping cloths stored on floor.
CA: PIC advised to store containers at least 6 inches off the ground to prevent possible contamination and spills. New Violation. Correct By: 01/04/2017
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15C
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Violation of Code: [511-6-1.05(7)(a)2,3] Interior of keg cooler bottom, interior bottom of ice cream freezer unclean to sight and touch; visible food debris and other soil.
CA: PIC advised to clean nonfood contact surfaces frequently to prevent an accumulation of dirt, dust, food residue, and other soil. New Violation. Correct By: 01/04/2017
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| Food Establishment Inspection Report Addendum |
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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
THE STRATFORD |
Permit #
888112 |
Date
01/03/2017 |
Address
17 NORTH AVONDALE PLAZA |
City/State
AVONDALE ESTATES GA |
Zipcode
30002 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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16C
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Violation of Code: [511-6-1.06(4)(h),(i)] Observed floor area(s) covered with standing water. Hall entering kitchen and area behind bar have standing water.
PIC stated water is coming from a plumbing leak. Bartender indicated water is coming from a condensation leak from ice cream freezer in bar and pointed out area of problem on freezer unit.
CA: PIC advised to make necessary repairs to freezer or replace freezer with fully operational unit. PIC advised to removed excess water as quickly as possible to prevent other injury or contamination of equipment. New Violation. Correct By: 01/13/2017
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17C
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Violation of Code: [511-6-1.07(2)(c)] Floors not constructed easily cleanable.
Observed unsealed concrete floors in food preparation areas and storage areas.
CA: PIC advised to seal floors with approved coating or to install approved tile in areas where food is stored, prepared, or utensil washing and/or storage occurs. Repeat Violation. Correct By: 01/13/2017
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Remarks
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Employee health policy observed in written form.
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Grease trap last serviced 11/30/2016.
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511-6-1-.10 Compliance Procedures
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Consumer Advisory:
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Place disclosure next to each individual item served raw or undercooked on printed menu.
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(1) Voluntary Closure.
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A food service establishment that is graded as a "U" and does not earn at least a "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.
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(2) Voluntary Closure.
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A food service establishment that is greaded 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.
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Follow-up 
Initial