GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Holy Spirit Preparatory School
Address:  4820 Long Island DR
City:  Sandy Springs Time In:  11 :  00 AM Time Out:  12 :  30 PM
Inspection Date:    04/11/2024   CFSM:   Deborah Morphis
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-27176
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

94
Grade

A
Date

09/18/23
Prior Score

94
Grade

A
Date

03/13/23
CURRENT SCORE CURRENT GRADE
 
61
  
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)   Jasmine Roach Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/21/2024
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
Holy Spirit Preparatory School		 Permit #
1-27176		 Date
04/11/2024
Address
4820 LONG ISLAND DR 		City/State
SANDY SPRINGS GA		 Zipcode
30342
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Front Food Service, Steam Table, Chicken, Mojo chicken 148.0 ° F Hot Holding, Front Food Service, Steam Table, Rice, Cilantro lime rice 139.0 ° F Cold Holding, Front Food Service, Ice Bath, Eggs, 46.0 ° F
Cold Holding, Front Food Service, Ice Bath, Dairy, 1%milk 45.0 ° F Cold Holding, Front Food Service, Ice Bath, Dairy, 1%milk (after corrective action) 38.0 ° F Cold Holding, Salad Prep, Cooler, Eggs, Diced eggs 64.0 ° F
Cold Holding, Salad Prep, Cooler, Tomatoes, Cut tomatoes 64.0 ° F Cold Holding, Salad Prep, Cooler, Cheese, Shredded cheese 60.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, Cilantro lime rice 135.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Heavy cream 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, Tomato paste 40.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1-.03(3)(d)] Due to findings during inspection, there is evidence to show that the CFSM has not fulfilled his/her duty in properly monitoring safe food handling practices.
1. 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.
3-1C Violation of Code: [511-6-1.04(1)] Observed failure to maintain food safe for consumption
Observed spoiled cucumbers stored in walk-in cooler.
Food shall be safe, unadulterated, and honestly presented.
PIC discarded cucumbers  Corrected On-Site.  New Violation.
4-1B Violation of Code: [511-6-1.04(4)(x)] Observed failure to discard previously served foods
Observed unopened milk returned by a student back to the workers in a highly susceptible population.
Except as specified in paragraph 2 of this subsection, after being served or sold and in the possession of a consumer, food that is unused or returned by the consumer may not be offered as food for human consumption. P

2. Except for food served to patients or clients who are under contact precautions or protective environment isolation in a facility serving a highly susceptible population, a container of food that is not time/temperature control for safety food may be re-served from one consumer to another if:

(i) The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or

(ii) The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.
Milk was discarded  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain potentially hazardous foods at or below 41F.
Observed foods at front service area and salad bar 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
Food on serving line put on ice bath to rapidly cool, Food from salad bar removed and place in walk-in to cool.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to maintain food items stored at minimum 6 inches off ground
Observed box of cheese crutons stored on the floor of dry storage area.
Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.
PIC moved food item.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) John Anthony Jean 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
Holy Spirit Preparatory School		 Permit #
1-27176		 Date
04/11/2024
Address
4820 LONG ISLAND DR 		City/State
SANDY SPRINGS GA		 Zipcode
30342
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
16B Violation of Code: [511-6-1.06(2)(r)] Observed failure to maintain plumbing in good repair
Observed pipe directly beneath sanitizing well of 3 comp sink with an active drip being caught by a pan
A plumbing system shall be repaired according to law; P and maintained in good repair.
PIC shall have pipes fixed  New Violation. Correct By: 04/14/2024
18 Violation of Code: [511-6-1.07(2)(m)] Observed failure to protect outer openings from the introduction of pests.
Observed back door of kitchen left wide open during service.
Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.
PIC shut door  Corrected On-Site.  New Violation.
Remarks Quats 3 comp sink 200ppm
Legal notice B00603 issued
Person in Charge (Signature)    Date:  
Inspector (Signature) John Anthony Jean Date: 04/11/2024
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