GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Fry + Fork
Address:  85 5th ST STE D
City:  ATLANTA Time In:  02 :  05 PM Time Out:  03 :  20 PM
Inspection Date:    04/03/2024   CFSM:   SONG YUN 8/26
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-011513
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

100
Grade

A
Date

02/20/24
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
54
  
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)   Hyoung Cha Date:   04/03/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/13/2024
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
Fry + Fork		 Permit #
FSP-060-011513		 Date
04/03/2024
Address
85 5TH ST STE D 		City/State
ATLANTA GA		 Zipcode
30308
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Just Cooked, Main Kitchen, Grill, Hamburger, Turkey burger 170.0 ° F Just Cooked, Main Kitchen, Fryer, Fish/Seafood, Fried fish 178.0 ° F Hot Holding, Main Kitchen, Counter Top/Table, Chicken, Wings 84.0 ° F
Hot Holding, Main Kitchen, Counter Top/Table, Chicken, Wings 76.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced tomatoes 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, Shredded lettuce 41.0 ° F
Cold Holding, Main Kitchen, Cooler, Chicken, Raw chicken 39.0 ° F Cold Holding, Main Kitchen, Cooler, Lamb, Gyro meat 27.0 ° F Cold Holding, Main Kitchen, Cooler, Fish/Seafood, Tilapia 61.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Raw egg 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw chicken 37.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Shredded cabbage 38.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] Upon arrival no PIC present
There must be a person in charge on the premises of the food service establishment at all times
PIC arrived prior to end of inspection  Corrected On-Site.  New Violation.
1-2B Violation of Code: [511-6-1-.03(3)(d)] Due to multiple issues noted, CFSM does not appear to be fulfilling job of ensuring employees are properly trained in proper food safety.
The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed failure to employee proper hand washing procedures
Observed employee quick washing hands at hand sink with a temperature less than 100F
Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped.
PIC shall train employees in proper hand washing procedure  New Violation. Correct By: 04/06/2024
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed failure to provide at hand sink a water temperature at a minimum of 100F
Observed hand sink with hot water faucet inoperable providing water for hand washing at 69F
A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.
PIC shall fix unit  New Violation. Correct By: 04/06/2024
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to separate foods properly to prevent potential for cross contamination
Observed in cooler across from fryer raw chicken stored above raw fish
Observed in walk-in cooler raw chicken stored above ready to eat slaw.
Food items that may have been compromised discarded, raw chicken moved to proper area, retraining shall occur  New Violation. Correct By: 04/06/2024
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to store food items covered during service
Observed pan of wings stored on shelf below counter with no covering
Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination
Food item discarded  Corrected On-Site.  New Violation.
   
   
   
   
Person in Charge (Signature)    Date: 04/03/2024
Inspector (Signature) John Anthony Jean Date: 04/03/2024
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
Fry + Fork		 Permit #
FSP-060-011513		 Date
04/03/2024
Address
85 5TH ST STE D		 City/State
ATLANTA GA		 Zipcode
30308
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed failure to maintain food contact surfaces clean to sight and touch
Observed blackish mold like build up on the baffle of the ice machine located in kitchen
Observed sticky residue on dining tables
Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
PIC shall burn ice and deep clean machine
PIC shall increase frequency of cleaning to help reduce i  New Violation. Correct By: 04/13/2024
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain potentially hazardous foods at or below 41F
Observed dipping sauces served in excess of 41F
Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below
Compromised items discarded  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain potentially hazardous foods at or above 135F
Observed wings stored on and under counter below 135F
Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above
Compromised items discarded  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed failure to maintain hands and wrist free of jewelry
Observed employee working the fryer wearing a wrist watch during food preparation
Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Employee removed watch  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to store wet cloths in between uses
Observed wet sanitizer cloths stored on countertops during inspection
Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.
PIC shall remove cloths to be laundered  New Violation. Correct By: 04/06/2024
14A Violation of Code: [511-6-1.04(4)(k)] Observed failure to properly store in-use utensils in between uses
Observed container of seasoning below counter with single use ramekin utilized as a scoop
During pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container
PIC shall remove ramekin  New Violation. Correct By: 04/06/2024
18 Violation of Code: [511-6-1.07(2)(m)] Observed failure to maintain facility protected from the entry of pests
Upon arrival facility had front door wide open
Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors
PIC shut door  Corrected On-Site.  New Violation.
Remarks
Person in Charge (Signature)    Date: 04/03/2024
Inspector (Signature) John Anthony Jean Date: 04/03/2024
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