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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.)
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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
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| Compliance Status |
COS |
R |
| 1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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| 2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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| 3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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| 4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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| Compliance Status |
COS |
R |
| 5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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| 6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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| 7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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| 8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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| 9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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| GOOD RETAIL PRACTICES |
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(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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| 10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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| 11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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| 12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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| 13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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| Compliance Status |
COS |
R |
| 14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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| 15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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| 16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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| 17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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| 18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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| Inspector (Signature)
Jasmine Lewis
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| Follow-up: |
YES
NO
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Follow-up Date: 05/29/2018 |
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| Food Establishment Inspection Report Addendum |
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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).
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Establishment
WILLYS MEXICANA GRILL |
Permit #
448369 |
Date
05/15/2018 |
Address
2074 NORTH DECATUR ROAD, SUITE A
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City/State
DECATUR GA |
Zipcode
30032 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Rice Rice / Grill Prep,
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146.0 ° F
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Vegetables Vegetables / Grill Prep, black beans
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146.0 ° F
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Chicken Chicken / Grill Prep,
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136.0 ° F
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Pork Pork / Grill Prep,
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178.0 ° F
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Tomatoes Tomatoes / Front Food Service, pico*
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44.0 ° F
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Ambient Ambient / Front Food Service,
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37.0 ° F
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Tomatoes Tomatoes / Front Food Service, diced*
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46.0 ° F
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cut lettuce cut lettuce / Front Food Service, *
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50.0 ° F
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Dairy Dairy / Main Kitchen, sour cream
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400.0 ° F
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Tomatoes Tomatoes / Main Kitchen, *
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45.0 ° F
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Tofu Tofu / Main Kitchen,
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44.0 ° F
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Ambient Ambient / Main Kitchen,
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38.0 ° F
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Tomatoes Tomatoes / Main Kitchen, guacamole
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43.0 ° F
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Ambient Ambient / Main Kitchen,
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37.0 ° F
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Tomatoes Tomatoes / Main Kitchen, green salsa
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50.0 ° F
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Chicken Chicken / Main Kitchen,
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42.0 ° F
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Chicken Chicken / Main Kitchen,
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41.0 ° F
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Chicken Chicken / Main Kitchen, *
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50.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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4-1A
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Violation of Code: [511-6-1.04(4)(c)]
Observed raw shell eggs (PIC stated that the eggs belong to an employee) stored above ready to eat foods (pans of guacamole) in the two door reach in cooler. COS: PC relocated eggs to employee designated cooler. Corrected On-Site. Repeat Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(a)1]
Observed dried/wet food residue of dishes/utensils that were stored as clean and ready for use (Redco dicer, tongs, stick blender). Also, a build up of scum like substance on the food contact surfaces of the produce preparation sink. Also, observed a build up of mold on the interior of the ice shoot at the drink machine (see picture attached). COS: PIC placed these items to be washed, and washed and sanitized the ice shoot of the drink machine. Corrected On-Site. New Violation.
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Observed Time/temperature controlled for safety (TCS) foods improperly cold holding at a temperature above 41 (see items on the temp log marked with *). New Violation.
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6-1B
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Violation of Code: [511-6-1.04(6)(f)]
Observed Time/Temperature Control for Safety (TCS) Food item improperly hot holding at a temperature lower than 135F (see temp log for item marked with **). COS: PIC discarded pan of black beans Corrected On-Site. New Violation.
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6-1C
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Violation of Code: [511-6-1.04(6)(d)]
Observed Time/Temperature Control for Safety (TCS) Food improperly cooled from 135F to 41F within 6 hours. Observed salsa to be 50F after being placed in the cooler for approximately 15 hours. PIC stated that salsa was placed in walk in cooler last night after cooling. COS: Approximately 12 qt of green salsa was discarded. Corrected On-Site. New Violation.
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8-2B
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Violation of Code: [511-6-1.07(6)(g)]
Observed sanitizer bucket, for food contact surfaces, to have a measurable residual amount of sanitizer to be above 400ppm. COS: PIC replaced sanitizer. Corrected On-Site. Repeat Violation.
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14B
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Violation of Code: [511-6-1.05(10)(a)]
Observed several, clean food containers stacked wet. PIC separated the containers to allow to be air dried. Repeat Violation.
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17B
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Violation of Code: [511-6-1.06(5)(n)]
Observed the outdoor dumpster door open while not actively being used. Advised PIC that the dumpster lid must be kept closed, except when being actively used. New Violation.
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17B
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Violation of Code: [511-6-1.06(5)(k),(l)]
Observed a build up of trash and food debris on the ground around the outdoor dumpster (see pictures attached). Advised PIC to pick up and clean around the area so that the area is maintained and free of debris. New Violation.
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Remarks
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Sanitizer in sink: 300 ppm
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Sanitizer in bucket 200 ppm, 100 ppm (2 of 3 buckets)
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Advised PIC that in order to be compliant with using a time for public health control policy food must either be sold or discarded at the end of the time, even if the food is still with in temperature. Food shall not be kept after the discard time when using time as a public health control.
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| Food Establishment Inspection Report Addendum |
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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).
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Establishment
WILLYS MEXICANA GRILL |
Permit #
448369 |
Date
05/15/2018 |
Address
2074 NORTH DECATUR ROAD, SUITE A |
City/State
DECATUR GA |
Zipcode
30032 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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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.
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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.
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Follow-up 
Initial