GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Lavash Grill
Address:  345 Pharr RD NE UNIT B
City:  Atlanta Time In:  12 :  10 PM Time Out:  01 :  45 PM
Inspection Date:    04/02/2024   CFSM:   Hossein Hassandolabi (Expired)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-004972
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

84
Grade

B
Date

04/19/23
Prior Score

98
Grade

A
Date

04/08/22
CURRENT SCORE CURRENT GRADE
 
57
  
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)   David doolabi Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/11/2024
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
Lavash Grill		 Permit #
FSP-060-004972		 Date
04/02/2024
Address
345 PHARR RD NE UNIT B 		City/State
ATLANTA GA		 Zipcode
30305
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, Sliced tomatoes 47.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Cheese, Cheese 46.0 ° F Cold Holding, Main Kitchen, Cooler, Tomatoes, Tomatoes 40.0 ° F
Cold Holding, Main Kitchen, Cooler, Salad, Lettuce 38.0 ° F Cold Holding, Main Kitchen, Cooler, Fish/Seafood, Shrimp 40.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] Observed no person in charge of the facility at the time of visit.  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed expired food safety manager certificate. Issued a legal notice to obtain one in 30days.  Repeat Violation.
2-2A Violation of Code: [511-6-1.03(2)(m)] No person in charge- kitchen staff spoken to did not exhibit knowledge of the food code.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed partially consumed can bottle at the front food service area. Staff shall drink from a cup with a lid and a straw.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed ice dumped in the hand sink at the front food service. Utensils were also stored in the handsink at the prep area. Hand sinks shall be used for hand washing only.  Repeat Violation.
2-2D Violation of Code: [511-6-1.07(3)(c)] Observed failure to provide soap at the hand sink station.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observe failure to provide a sanitizer solution to clean food contact surfaces.  Repeat Violation.
5-2 Violation of Code: [511-6-1-.04(7)(e)] Observed failure to provide consumer advisory on the menu.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to cold hold Tomatoe at 41 degrees on the prep top cooler. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed cooked lamb at 70 degrees. TCS foods shall be hot held at 135 degrees or above. Advised staff to discard the food.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed failure to label several food containers. All food items that are not in their original containers shall be clearly labeled and identified.  New Violation.
12A Violation of Code: [511-6-1.04(4)(t)] Observed personal cell phone stored on top of the prep table at the front food service area.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed in-use utensil stored in a water at a temp of 69 degree. In-use utensils shall be stored in a hot water at 135 degrees or up.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed failure to provide hot water in the facility. Food service facilities shall be provided with hot water. Advised facility obtain hot within 2hrs for operation to continue.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observe broken light bulb shield at the prep area.  New Violation.
Remarks The person in charge that I worked with previously declined to cooperate this time.
Person in Charge (Signature)    Date:  
Inspector (Signature) Kwame Boafo Date: 04/02/2024