GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE COOK HUB
Address:   1804 COLUMBIA DRIVE
City:  DECATUR Time In:  12 :  10 PM Time Out:  02 :  45 PM
Inspection Date:    11/20/2017   CFSM:  Micheal Ray exp 3/26/18
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  889025
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

98
Grade

A
Date

08/30/17
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
63
  
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)   C. Persaud Date:   11/20/2017
Inspector (Signature)   Thomeka Nelson
Follow-up: YES circle   NO circle
Follow-up Date: 12/06/2017
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 COOK HUB		 Permit #
889025		 Date
11/20/2017
Address
1804 COLUMBIA DRIVE 		City/State
DECATUR GA 		Zipcode
30032
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, Prep Cooler 34.3 ° F Dairy Dairy / Main Kitchen, sliced white cheese 42.5 ° F Fish/Seafood Fish/Seafood / Main Kitchen, raw shrimp 38.5 ° F
Vegetables Vegetables / Main Kitchen, baked beans-bottom 40.6 ° F Ambient Ambient / Main Kitchen, Cold Tech Cooler 40.6 ° F Vegetables Vegetables / Main Kitchen, potato salad 40.9 ° F
Rice Rice / Main Kitchen, cooked rice n peas 40.2 ° F Chicken Chicken / Main Kitchen, raw seasoned chicken wings 41.6 ° F Chicken Chicken / Main Kitchen, wings 204.0 ° F
Chicken Chicken / Main Kitchen, chopped grilled chicken 173.6 ° F Ambient Ambient / Main Kitchen, water 187.0 ° F Pork Pork / Main Kitchen, ribs 137.0 ° F
Ambient Ambient / Main Kitchen, True Freezer-solid 14.9 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(c)] Hands not washed after hands were contaminated. Observed cook scratching hands beard & handling food equipment. Observed cook handling raw chicken wings with gloves, place wings at fryer, then touching spatulas at grill, then handle fryer baskets. PIC advised hands must be washed immediately after contamination. COS-hands washed.  Corrected On-Site.  New Violation.
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)-(iii)] Barehand contact observed with ready to eat foods. Observed upon entering into facility, owner observed handling raw lettuce, onions, and other vegetables for salad with bare hands. Advised a barrier must be provided between ready to eat foods & hands. COS-food discarded.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Raw animal not separated from ready to eat foods. Observed a dozen of raw shelled eggs with fresh vegetables & cooked foods. Observed raw fish stored at prep cooler between ready to eat mushrooms, cooked chicken and raw onions & cheeses. PIC advised to separated. COS-separated.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Food not date marked within 24 hours of prepping, cooking, or opening package. No date marking observed for any TCS foods in coolers. PIC stated TCS foods were prepped, cooked, or package opened this weekend. Advised to date mark food. COS-food date marked.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Chemicals stored with food, food equipment, and single use items. Observed chemical bleach containers and degreaser stored on bottom shelving with single use containers & metal french fry cutter. Observed a Windex spray bottle stored on shelving with sauces in main kitchen. Advised to separate. COS-separated.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Food not labeled. Sauces and liquids in squirt bottles not labeled after food removed from original container. PIC advised to label foods by end of business day.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Raw turkeys not thawed according to approved methods. Observed raw turkeys thawing at room temperature on sink drain. Advised to relocate to cooler to thaw. COS-raw turkeys placed in cooler.  Corrected On-Site.  New Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Raw turkeys observed stored at vegetable sinks drain. PIC advised to relocate then clean & sanitize sink. COS- raw turkeys removed and sink was cleaned & sanitized.  Corrected On-Site.  New Violation.
17A Violation of Code: [511-6-1.07(2)(l)] Self closure device not installed on restroom doors. Advised to install.  Repeat Violation.
17A Violation of Code: [511-6-1.06(5)(g)3] Waste receptacle not provided at handsink in kitchen. COS-waste receptacle provided.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(5)(g)] Concrete observed between tiles in two areas in storage room and kitchen. Advised to lay with a non absorbent material  Repeat Violation.
Remarks Wet cloths observed beyond 400 ppm Chlorine. COS-100 ppm Chlorine (4 pts)
PIC provided clean up procedures for vomit & diarrhea, EPA approved sanitizer for Norovirus, Employee health policy
Person in Charge (Signature)    Date: 11/20/2017
Inspector (Signature) Thomeka Nelson Date: 11/20/2017
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 COOK HUB		 Permit #
889025		 Date
11/20/2017
Address
1804 COLUMBIA DRIVE		 City/State
DECATUR GA 		Zipcode
30032
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
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.
* Foods is only to be prepared in this facility. Food prepared at Marley's Kitchen is currently being brought to facility. Ownership is currently under Vishawn Persaud. PIC stated other location has changed ownership to Mrs. Persaud. Advised to contact Health Authority office to change ownership.
atkins-31.6, delta 1-32.4, delta 2-32.0, Thermoworks-32
Person in Charge (Signature)    Date: 11/20/2017
Inspector (Signature) Thomeka Nelson Date: 11/20/2017

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