GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  KALDI'S COFFEE AT THE DEPOT
Address:   ONE EAGLE ROW
City:  ATLANTA Time In:  10 :  20 AM Time Out:  01 :  15 PM
Inspection Date:    03/12/2019   CFSM:  Robert Gahwiler 6/13/23
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888137
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

04/09/18
Prior Score

93
Grade

A
Date

07/27/17
CURRENT SCORE CURRENT GRADE
 
60
  
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)   Robert Gahwiler Date:   03/12/2019
Inspector (Signature)   Thomeka Nelson
Follow-up: YES circle   NO circle
Follow-up Date: 03/26/2019
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
KALDI'S COFFEE AT THE DEPOT		 Permit #
888137		 Date
03/12/2019
Address
ONE EAGLE ROW 		City/State
ATLANTA GA 		Zipcode
30322
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, Prep Cooler 35.7 ° F Vegetables Vegetables / Main Kitchen, chick peas 36.9 ° F cut leafy greens cut leafy greens / Main Kitchen, lettuce 38.8 ° F
grain grain / Main Kitchen, quinoa 37.6 ° F Ambient Ambient / Main Kitchen, Grill Cooler 35.6 ° F Vegetables Vegetables / Main Kitchen, sweet potato bites 37.8 ° F
Deli Meat Deli Meat / Main Kitchen, sliced ham 34.9 ° F Chicken Chicken / Main Kitchen, chicken bites 39.2 ° F Ambient Ambient / Main Kitchen, 1 Door Cooler 32.2 ° F
Dairy Dairy / Main Kitchen, sour cream 41.9 ° F oats oats / Main Kitchen, oatmeal 152.0 ° F Soup Soup / Main Kitchen, chicken and kale soup 175.0 ° F
Dairy Dairy / Main Kitchen, egg-fried hard 209.0 ° F Ambient Ambient / Main Kitchen, Walk in Cooler 31.1 ° F soy soy / Main Kitchen, tofu 37.5 ° F
Chicken Chicken / Main Kitchen, cooked chicken breast 32.5 ° F Deli Meat Deli Meat / Main Kitchen, sliced ham 38.5 ° F Ambient Ambient / Main Kitchen, Walk in Freezer- solid -04.2 ° F
Ambient Ambient / Front Food Service, 1 Door Cooler 38.3 ° F Dairy Dairy / Front Food Service, 1/2 & 1/2 43.0 ° F Ambient Ambient / Front Food Service, 1 Door Freezer- solid -04.4 ° F
Ambient Ambient / Front Food Service, Grab n Go Cooler 35.8 ° F Dairy Dairy / Front Food Service, cream cheese 37.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(c)] Hands not washed after contamination. Observed main cook constantly pulling up pants while making food. PIC & employee advised to tighten panst & wash hands after touching cloths. PIC observed picking up fallen receipt off of floor & then began handling deli wrapper for sandwich. PIC & employees advised hands must be washed after contamination. Another employee from coffee bar entered into kitchen and immediately placed gloves on hands without first washing hands prior to donning and placing gloves on hands. COS-PIC & employees washed hands.  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Evidence of eating/drinking by food handlers in kitchen. Observed upon intial walk thru, emplpoyee open plastic cup of ice water stored on prep table & then by handsink on prep table observed a open container of employee coffee. PIC advised food employees are allowed only to drink from a single use cup with a lid & straw. When storing, employee beverage must be placed at a non food contact surface area. COS- drinks discarded.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Raw animal food stored with ready to eat & cooked foods. Observed raw shelled eggs stored above & with ready to eat food (milk, 1/2 & 1/2, sauces) in 1 door cooler. In Walk in Cooler, observed packages of raw bacon stored with cooked potatoes, liquid pasteurized eggs stored with raw shelled eggs, and raw shelled eggs stored directly beside ready to eat salad dressings (lemon vinaigrette and pickled cucumbers). PIC advised to separate. COS-food rearranged and separated.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Wet cloths in sanitizer buckets (2) and one damp cloth observed on counter top at 0 ppm Quat A residual. COS-damp cloth removed and placed in sanitizer buckets refreshed to 200 ppm Quat A residual. damp cloths  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Food contact surfaces not clean to sight or touch. Slicer stored as clean observed with accumulation of food debris underneath blade & at handle. Microwave observed with accumulation of food debris splashed inside. Can opener not clean with food debris. Observed multiple dishes stored as clean with heavy accumulation of food debris & the containers that dishes are stored in are dirty. COS-slicer disassembled to clean and dirty dishes stored as clean were placed by dishwasher to be washed.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] TCS food not discarded by 7th day discard date. Observed three containers of black beans date marked 3/5/19, kale 3/5/19 and sliced turkey (2) date marked 3/5/19 not discarded. COS-PIC discarded food.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] TCS food not date marked within 24 hours after prepping/cooking/opening package. Observed open bags and containers of cut lettuce and one container of quiche with no date mark after 24 hours. COS-discarded.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Food not labeled after removing from original bulk container/package. Observed unlabeled bottles of oil, water, chic seeds, brown sugar. PIC advised to label food. COS- PIC began labeling food during inspection.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 03/12/2019
Inspector (Signature) Thomeka Nelson Date: 03/12/2019
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
KALDI'S COFFEE AT THE DEPOT		 Permit #
888137		 Date
03/12/2019
Address
ONE EAGLE ROW		 City/State
ATLANTA GA 		Zipcode
30322
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12A Violation of Code: [511-6-1.04(4)(q)] Food stored on floor. Multiple container of food stored on floor inside Walk in Cooler (coffee brew, banana & pumping batter, brown sugar, crates of pastries in clam shells. COS- food placed on crates & relocated 6 inches above the floor. In Walk in Freezer observed boxes of frozen beef patties, sausage patties, and diced potatoes stored on floor. PIC advised to relocate 6 inches above the floor in Walk in Freezer by end of business day.  New Violation.
12A Violation of Code: [511-6-1.04(4)(r)] Food stored in prohibited area. Observed coke packages & bottles stored outside. Advised to relocate inside of building.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Cook informed with beard hair longer than 1/2 an inch. COS-cooked restrained hair with a hair net.  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Employee wearing wrist jewelry (bracelets & watches) while making food & prepping. Advised only approved jewelry is a plain band wring. COS-wrist jewelry removed.  Corrected On-Site.  New Violation.
12D Produce not washed at produce sink prior to cutting. Observed employee removing avocados from box & immediately cutting. Manager and employees informed produce must be washed 1st and then cut. COS-employee washed off all avocados.  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Food containers stored as clean observed stored on floor underneath clean storage shelving. Advised to wash then store 6 inches above floor.  New Violation.
14C Violation of Code: [511-6-1.05(10)(f)] Multiple packages of single use items (single use plates, cups, straws, plates) wrapped in packaging and stored outside with no full screening. PIC advised to relocate inside kitchen by end of business day.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Exterior of food bulk food storage containers observed with a black build up and excessive food debris. Advised to clean.  New Violation.
16A Violation of Code: [511-6-1.06(1)(i)] Cold water not available at handsink in restroom #1. PIC advised plumbing fixtures shall have hot/cold water at all times. Advised to consult with a plumber to repair cold water line.  New Violation.
Remarks HT Dishwasher properly sanitizing at 160F when tested with thermal test strip
PIC provided employee health, signed reporting agreements, clean up procedures & EPA approved sanitizer for vomit & diarrhea events
Observation/Advisements:
Observed eating utensils stored as clean with mouth portion up. Advised to invert.
***Exterior storage area must be fulling enclosed with mesh screening. Single use items & food equipment cannot be stored in outside bins.
robertg
kaldiscoffee.com
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.
atkins-31.7, dt1-31.8, dt2-32.5, atkins-31.1
Person in Charge (Signature)    Date: 03/12/2019
Inspector (Signature) Thomeka Nelson Date: 03/12/2019

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