GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  HARAR MART
Address:   4890 MEMORIAL DRIVE
City:  STONE MOUNTAIN Time In:  11 :  45 AM Time Out:  02 :  30 PM
Inspection Date:    06/29/2017   CFSM:  Within 60 Days of permitting
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888901
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

94
Grade

A
Date

05/11/17
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
62
  
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)   Ebssa Kabira Date:   06/29/2017
Inspector (Signature)   Rhonda Baines
Follow-up: YES circle   NO circle
Follow-up Date: 07/11/2017
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
HARAR MART		 Permit #
888901		 Date
06/29/2017
Address
4890 MEMORIAL DRIVE 		City/State
STONE MOUNTAIN GA 		Zipcode
30083
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, Food frozen solid 07.0 ° F Ambient Ambient / Main Kitchen, 45.0 ° F Eggs Eggs / Main Kitchen, raw shelled, 50.0 ° F
Tomatoes Tomatoes / Main Kitchen, paste 46.0 ° F Ambient Ambient / Main Kitchen, 62.0 ° F Dairy Dairy / Main Kitchen, milk 61.0 ° F
Eggs Eggs / Main Kitchen, raw shelled 60.0 ° F Ambient Ambient / Main Kitchen, Food frozen solid 07.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)] Person left in charge is not able to answer questions about what the cold holding temperature for cold units should be, How to check if food is done, is not familiar with any foodborne illnesses.  New Violation. Correct By: 07/15/2017
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] There is no documented procedure for reporting the food illnesses or their accompanying symptoms. COS-Provided employee health policy.  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] There is no document that outlines the procedures for cleaning up a contamination event. COS-provided clean policy.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Raw shelled eggs are stored in a door bin with whole tomatoes in the Frigidaire combo unit. In the pepsi cooler raw shelled eggs are stored near cut uncovered watermelon and uncovered chopped romaine lettuce. COS- discarded eggs.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(8)(b)] There is no approved sanitizer in the facility. Clorox cleaner with Bleach is what is observed in the kitchen. Informed PIC this is not acceptable.  New Violation. Correct By: 06/29/2017
6-1A Violation of Code: [511-6-1.04(6)(f)] Multiple foods in cold holding units (Frigidaire and Pepsi) are observed above 41F. COS-discarded food products.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(r)] Observed chopped meat stored in a metal bowl and in the store packaging stored in direct contact with the floor. COS- relocated meat to at least 6 inches from the floor.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.07(3)(d)] There is no hand washing signage at any of the hand sinks in the facility. COS- provided hand wash signage.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] Permit for 2017 is not posted.  New Violation. Correct By: 06/29/2017
13A Violation of Code: [511-6-1.02(1)(d)] Inspection report is not displayed.  New Violation. Correct By: 06/29/2017
15B There are no test strips for chlorine sanitizer on the premises.  New Violation. Correct By: 06/29/2017
18 Violation of Code: [511-6-1.07(5)(k)] Flies, gnats and roaches are observed in the facility. Secure pest control or use EPA registered insecticides to rid the facility of pests.  New Violation. Correct By: 07/01/2017
18 Violation of Code: [511-6-1.07(2)(m)] The main door and a side door were observed open upon beginning the inspection. COS- doors were closed.  Corrected On-Site.  New Violation.
   
   
   
   
   
Person in Charge (Signature)    Date: 06/29/2017
Inspector (Signature) Rhonda Baines Date: 06/29/2017
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
HARAR MART		 Permit #
888901		 Date
06/29/2017
Address
4890 MEMORIAL DRIVE		 City/State
STONE MOUNTAIN GA 		Zipcode
30083
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks No ice is available for Calibration

Facility is ordered closed for the inability to hold foods that require cold holding at 41F or below; If a proper cold holding unit is purchased Inspector will return to open facility as long as it is before 5pm.

Facility must purchase a sanitizing/disinfecting bleach to be in compliance. Bleach with cleaner is not approved.

No sanitizing solution made at the time of inspection.

Provided produce, cook it, store it, and dink set up posters.
Person in Charge (Signature)    Date: 06/29/2017
Inspector (Signature) Rhonda Baines Date: 06/29/2017

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