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:
10
:
30
AM
Time Out:
12
:
20
PM
Inspection Date:
04/11/2024
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
57
Grade
U
Date
04/02/24
Prior Score
84
Grade
B
Date
04/19/23
CURRENT SCORE
CURRENT GRADE
51
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) MIsael Bolente
Date: 04/11/2024
Inspector (Signature)
Follow-up:
YESNO
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 Lavash Grill
Permit # FSP-060-004972
Date 04/11/2024
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, Main Kitchen, Reach In Cooler, Tomatoes, Sliced tomato
47.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Hamburger, Ground beef
55.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, Shrimp
36.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, Salmon
65.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Cheese, Cojita
46.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Sliced tomato
46.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Fish/Seafood, Salmon
36.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Chicken, Raw chicken
35.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Ranch
72.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Cut Leafy Greens, Salad mix
46.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Butter
46.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Diced
50.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Rice, Cooked rice
70.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A
Violation of Code: [511-6-1.03(2)]
No person in charge at time of inspection. Manager and owner both called on the phone and informed me they were off today. There must be a person in charge on the premises of the food service establishment at all times. Educated the PIC that there MUST be a designated person in charge ON PREMISES at all times. Repeat Violation.
1-2B
Violation of Code: [511-6-1.03(3)(a)]
CFSM certificate expired over two years ago. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Repeat Violation.
2-1B
Violation of Code: [511-6-1.03(5)(b)]
No hot water in facility. Employees continuing to prepare food. 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. P
2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(i) Rinse under clean, running warm water. Instructed employees to cease and close restaurant. Corrected On-Site. New Violation.
4-2B
Violation of Code: [511-6-1.05(6)(k)]
Observed dishes being washed and surfaces being washed without hot water. Manual Warewashing Equipment, Hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. Instructed facility to close. Corrected On-Site. Repeat Violation.
5-2
Violation of Code: [511-6-1-.04(7)(e)]
Failure to provide appropriate consumer advisory on menu. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf
2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. PIC will replace or update menus. Repeat Violation. Correct By: 04/15/2024
Person in Charge (Signature)
Date: 04/11/2024
Inspector (Signature) Carigan Davis
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 04/11/2024
Address 345 PHARR RD NE UNIT B
City/State ATLANTA GA
Zipcode 30305
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A
Violation of Code: [511-6-1.04(6)(f)] Observed failure to cold hold TCS items in multiple location throughout facility. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Instructed facility to close until they can obtain proper cold holding equipment. Corrected On-Site. Repeat Violation.
6-2
Violation of Code: [511-6-1.04(6)(g)] Observed no date marking on any product in the facility. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The PIC will date mark all items going forward. New Violation. Correct By: 04/12/2024
12A
Violation of Code: [511-6-1.04(4)(z)] Observed food stored in black trash bag. 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 will remove food from bags and store in NFS containers. New Violation. Correct By: 04/12/2024
13A
Violation of Code: [511-6-1.02(1)(d)] Observed failure to post inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. The PIC will display the most recent inspection report. New Violation. Correct By: 04/12/2024
18
Violation of Code: [511-6-1.07(5)(k)] Observed live and dead roaches crawling in facility and in cooler. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.
The PIC will have pest control treat for roaches. New Violation. Correct By: 04/12/2024
Remarks
Facility closed until repairs can be made. Legal notice issued.
Followup 
Initial 
