GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  PRUITT HEALTH DECATUR
Address:   3200 PANTHERSVILLE ROAD
City:  DECATUR Time In:  07 :  30 AM Time Out:  10 :  55 AM
Inspection Date:    08/24/2017   CFSM:  NOT POSTED
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  885098
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

83
Grade

B
Date

02/07/17
Prior Score

88
Grade

B
Date

06/20/16
CURRENT SCORE CURRENT GRADE
 
56
  
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)   Hyiwot Kassa Date:   08/24/2017
Inspector (Signature)   Thomeka Nelson
Follow-up: YES circle   NO circle
Follow-up Date: 09/08/2017
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
PRUITT HEALTH DECATUR		 Permit #
885098		 Date
08/24/2017
Address
3200 PANTHERSVILLE ROAD 		City/State
DECATUR GA 		Zipcode
30034
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, water 198.0 ° F grits grits / Main Kitchen, cheesegrits 177.0 ° F Dairy Dairy / Main Kitchen, eggs 159.0 ° F
oats oats / Main Kitchen, oatmeal 165.0 ° F Turkey Turkey / Main Kitchen, turkey sausage ground 198.0 ° F Turkey Turkey / Main Kitchen, turkey sausage slices* 106.0 ° F
Turkey Turkey / Main Kitchen, puree turkey sausage 160.0 ° F Dairy Dairy / Main Kitchen, eggs 151.0 ° F Dairy Dairy / Main Kitchen, boiled eggs 166.0 ° F
Dairy Dairy / Main Kitchen, butter* 83.0 ° F Dairy Dairy / Main Kitchen, butter packs (50 individuals)* 66.9 ° F Dairy Dairy / Main Kitchen, butter packs (50 individuals)* 69.0 ° F
Dairy Dairy / Main Kitchen, chocolate milk* 42-45.6F 45.6 ° F Dairy Dairy / Main Kitchen, white milk* 41-46F 46.0 ° F Ambient Ambient / Main Kitchen, 2 Door Cooler 34.7 ° F
Dairy Dairy / Main Kitchen, yogurt 33.6 ° F Dairy Dairy / Main Kitchen, chocolate shake 39.6 ° F Ambient Ambient / Main Kitchen, Traulsen Cooler 41.7 ° F
Dairy Dairy / Main Kitchen, fat free milk 40.4 ° F Dairy Dairy / Main Kitchen, chocolate milk 41.9 ° F Ambient Ambient / Main Kitchen, Walk in Cooler 35.8 ° F
Dairy Dairy / Main Kitchen, butter 41.8 ° F Dairy Dairy / Main Kitchen, sliced cheese 41.2 ° F Pork Pork / Main Kitchen, ham & pineapples 42.0 ° F
Ambient Ambient / Main Kitchen, Walk in Freezer- solid 17.6 ° F Turkey Turkey / Main Kitchen, turkey sausage sliced 173.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(a)] No CFSM certificate posted in public view & PIC unable to provide. Advised to employ or take CFSM certification within 30 business days. Once obtained, post in public view.  Repeat Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Hands not washed after contamination. Observed employee wiping off foggy glasses with clothing and after leaving refrigeration unit, then observed moving cart of frozen food in kitchen without first washing hands. COS-hands washed.  Corrected On-Site.  Repeat Violation.
2-2A Violation of Code: [511-6-1.03(1)(c)17] PIC unable to provide or state 6 illnesses & 5 symptoms. COS-PIC given an employee health policy. PIC additionally unable to provide signed training for employees dealing with illness & symptoms. COS-reporting agreement given.  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] EPA approved sanitizer for Norovirus not provided. Advised to obtain by end of business day.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Wet cloth stored on counter top at 0 ppm Quat A & no sanitizer bucket set up. COS-wet cloth bucket set up and PIC placed cloth in sanitizer water at 200 ppm Quat A.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Food contact surfaces not clean to sight or touch. Prep tables observed soiled & not clean. Advised to clean and sanitize counter tops. COS-cleaned & sanitized.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] TCS foods not cold holding at 41F or below. PIC advised TCS foods shall hold 41F or below. COS- butter packs discarded & milk cartons placed in a ice bath to rapidly cool. (see*)  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] TCS foods not hot holding at 135F or above. PIC advised TCS foods shall be 135F or above. COS-butter on stove was discarded & turkey sausage patties were reheated to 165F. (see*)  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Multiple foods not date marked by 24 hours after cooking or prepping. Advised to date mark or discard melon/fruit salad (date unknown), cheese cake 8/22, pork chop (date unknown). COS-melon/fruit salad and pork chop discarded and cheesecake filling date marked.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] TCS foods held in refrigerator past 7th day of package opening or prepping. Meat sandwiches with cheese 8/15, ham & pineapples 8/12, two fruit cobblers 8/14. Advised to discard. COS-discarded.  Corrected On-Site.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Single use items in boxes stored on floor in dry storage room & outside in mop sink room. Advised to relocate 6 inches above floor. COS-relocated 6 inches above floor.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 08/24/2017
Inspector (Signature) Thomeka Nelson Date: 08/24/2017
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
PRUITT HEALTH DECATUR		 Permit #
885098		 Date
08/24/2017
Address
3200 PANTHERSVILLE ROAD		 City/State
DECATUR GA 		Zipcode
30034
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(10)(f)] Multiple single use boxes of lids & cups observed stored in mop sink room where they are exposed to splash, dust, or other contamination. Advised to remove immediately from mop sink room outside. COS- relocated  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Interior of two door cooler not clean to sight or touch. Observed heavy accumulation of dried liquid at bottom of cooler. COS-cooler cleaned.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Personal items not separated from patient food. Observed used bottle of a red drink and employee bottles of water in Walk in Cooler on shelving with cheeses. In 2 Door cooler observed lunch boxes and bag of turkey bacon stored with patient juices and food. Advised to separate & place employee food in designated area. COS- separated & an area for employee food was designated.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Pests not effectively eliminated. Live nymph roach observed crawling at meat sink. PIC killed roach and sanitized entire area. Advised to contact pest services to inform of pest activity.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Door to back kitchen open upon entering. Manager said it was left open to bring in a cold breeze. Advised to close door to prevent entry of pests. COS-door closed.  New Violation.
Remarks Mechanical HT Dishwasher properly sanitizing at 50 ppm Chlorine
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.
***PIC has requested food training for employees***
atkins-32.2, delta 1-32.9, delta 2-32.7, Thermoworks-32.2
Person in Charge (Signature)    Date: 08/24/2017
Inspector (Signature) Thomeka Nelson Date: 08/24/2017

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