GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Seafood Concepts,Inc Dba Yasin's Homestyle Seafood
Address:  5340 Old National HWY
City:  College Park Time In:  12 :  50 PM Time Out:  02 :  30 PM
Inspection Date:    04/01/2024   CFSM:   Charles Walker Exp 11/25
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-32576
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. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

80
Grade

B
Date

10/02/23
Prior Score

94
Grade

A
Date

01/18/23
CURRENT SCORE CURRENT GRADE
 
67
  
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)   Kenneth Coggins Date:   04/01/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
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
Seafood Concepts,Inc Dba Yasin's Homestyle Seafood		 Permit #
1-32576		 Date
04/01/2024
Address
5340 OLD NATIONAL HWY 		City/State
COLLEGE PARK GA		 Zipcode
30349
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, raw shelled 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, ready to eat 28.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, fish 39.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, 12.0 ° F Hot Holding, Main Kitchen, Heat Lamp, Vegetables, fried okra 99.0 ° F
Hot Holding, Main Kitchen, Heat Lamp, Chicken, fried 143.0 ° F Hot Holding, Main Kitchen, Heat Lamp, Fish/Seafood, fish 154.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, fried chicken 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Cheese, shredded 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, salmon raw fish 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, raw fish in ice 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, sliced 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, sliced 39.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed build-up of slimy black mold substance in the interior of ice machine board. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC advised to keep food contact surfaces clean to sight and touch.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed hot holding fried okra ( at 99 F) below 135 degrees Fahrenheit. All potentially hazardous foods (PHF) held for hot must maintain a temperature of 135 degrees Fahrenheit or above. PIC discarded.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed ready to eat foods and time/temperature control for safety foods (coleslaw) in reach in cooler with no date marking. PIC instructed proper way of date marking ready to eat foods.  Repeat Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed failure to properly label several food containers including working sauces in the kitchen with their contents. Observed big flour container in the kitchen not labeled. Working containers of food removed from original container shall identified by common name unless easily identifiable. Advised PIC to ensure food items and working sauces removed from original packages are clearly and legibly identified in English with their common names.  Repeat Violation.
10D Violation of Code: [511-6-1.04(8)(b)] Observed ready to eat expired foods (rice and beans) kept in a steam warmer, in the kitchen passed disposition dates marked on them. 511-6-1.04(8)(b) - Expired Foods (P)
(b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
PIC discarded foods.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed flour scoop handles buried in a food. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C)
(z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed scoop to wash and sanitized.  Repeat Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed employee with no hair restraint/beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put on hair restraint.  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed handles on walk in cooler, reach in cooler, floor soiled with food debris and grease. Observed floor walls, equipment and ceiling with dust and stains, and at the corners of the interior facility with heavy grease stains. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC has 30 days to do a deep cleaning of the facility.  Repeat Violation.
17A Violation of Code: [511-6-1.07(5)(h)] Observed a gap in a restroom sink and wall, and crack in a restroom wall base and needs cleaning. Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. 3 days to get facility in order.  Repeat Violation. Correct By: 04/30/2024
Person in Charge (Signature)    Date: 04/01/2024
Inspector (Signature) Queenette Ohaya Date: 04/01/2024
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
Seafood Concepts,Inc Dba Yasin's Homestyle Seafood		 Permit #
1-32576		 Date
04/01/2024
Address
5340 OLD NATIONAL HWY 		City/State
COLLEGE PARK GA		 Zipcode
30349
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed the whole facility needs to be maintained by fixing cracks and holes on the wall, ceiling, wall base, and equipment. Observed walking cooler door needs realm around the inside door to keep the air in. Observed walk in freezer floor also needs replacing or fixing. PIC has 30 days to fix and maintain clean.  Repeat Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed light in ladies restroom has not protective cover. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C): Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages. PIC instructed to cover bulb.  New Violation.
Remarks 3 compartment sink quat 200 PPM
Person in Charge (Signature)    Date: 04/01/2024
Inspector (Signature) Queenette Ohaya Date: 04/01/2024
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