GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE STRATFORD
Address:   17 NORTH AVONDALE PLAZA
City:  AVONDALE ESTATES Time In:  11 :  20 AM Time Out:  01 :  40 PM
Inspection Date:    01/03/2017   CFSM:  Jason Hylton expires 06/2020
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888112
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

95
Grade

A
Date

04/06/16
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
68
  
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)   Miykel Tucker Date:   01/03/2017
Inspector (Signature)   Renita Stroupe
Follow-up: YES circle   NO circle
Follow-up Date: 01/13/2017
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
THE STRATFORD		 Permit #
888112		 Date
01/03/2017
Address
17 NORTH AVONDALE PLAZA 		City/State
AVONDALE ESTATES GA 		Zipcode
30002
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 40.0 ° F Dairy Dairy / Main Kitchen, Cheddar Curd 41.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Spinach bag 40.0 ° F
Beef Beef / Main Kitchen, Beef Red Chili *cooling 1hr 51.0 ° F Ambient Ambient / Storage Room, 38.0 ° F Chicken Chicken / Storage Room, Chicken Breasts 39.0 ° F
Chicken Chicken / Storage Room, Chicken Salad 38.0 ° F Vegetables Vegetables / Main Kitchen, Fries (cut potatoes dated 12/31)* 52.0 ° F Ambient Ambient / Main Kitchen, 41.0 ° F
Pork Pork / Main Kitchen, Pork Ground * 47.0 ° F Corn Dogs Corn Dogs / Main Kitchen, Beef Corn Dogs 182.0 ° F Ambient Ambient / Upstairs, 30.0 ° F
Turkey Turkey / Upstairs, Turkey Breast 32.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A 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.
1-2B 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.
4-2B 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.
6-1A 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.
   
   
Person in Charge (Signature)    Date: 01/03/2017
Inspector (Signature) Renita Stroupe Date: 01/03/2017
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
THE STRATFORD		 Permit #
888112		 Date
01/03/2017
Address
17 NORTH AVONDALE PLAZA		 City/State
AVONDALE ESTATES GA 		Zipcode
30002
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1B 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.
8-2B 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.
11D 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.
12A 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.
12A 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.
12C 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
15C 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
   
   
   
Person in Charge (Signature)    Date: 01/03/2017
Inspector (Signature) Renita Stroupe Date: 01/03/2017

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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).
Establishment
THE STRATFORD		 Permit #
888112		 Date
01/03/2017
Address
17 NORTH AVONDALE PLAZA		 City/State
AVONDALE ESTATES GA 		Zipcode
30002
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
16C 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
17C 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
Remarks Employee health policy observed in written form.
Grease trap last serviced 11/30/2016.
511-6-1-.10 Compliance Procedures
Consumer Advisory:
Place disclosure next to each individual item served raw or undercooked on printed menu.
(1) Voluntary Closure.
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.
(2) Voluntary Closure.
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.
Person in Charge (Signature)    Date: 01/03/2017
Inspector (Signature) Renita Stroupe Date: 01/03/2017

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