GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Harolds Chicken Shack
Address:  5495 Old National HWY STE C3
City:  Atlanta Time In:  02 :  00 PM Time Out:  04 :  15 PM
Inspection Date:    04/25/2024   CFSM:   Montanez Gayfield 9/2023
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-005033
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

75
Grade

C
Date

07/14/23
Prior Score

71
Grade

C
Date

01/18/23
CURRENT SCORE CURRENT GRADE
 
55
  
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)   George Willis Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 05/09/2024
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
Harolds Chicken Shack		 Permit #
FSP-060-005033		 Date
04/25/2024
Address
5495 OLD NATIONAL HWY STE C3 		City/State
ATLANTA GA		 Zipcode
30349
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
, , Reach In Cooler, Ambient, 36.0 ° F , , Reach In Cooler, Fish/Seafood, Whiting raw 34.0 ° F Cold Holding, , Reach In Cooler, Chicken, Raw 28.0 ° F
, , Hand sink , Water temperature , Near reach in cooler 108.0 ° F , , Reach-in Freezer, Ambient, Small Chest unit 00.0 ° F Just Cooked, Main Kitchen, Fryer, Chicken, Wings 210.0 ° F
, , Hand sink , Water temperature , 119.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed expired Food Manager Certification. 10 day Legal notice issued to provide proof of enrollment in a class.  New Violation.
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Observed no employee health policy. The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] The vomiting or diarrheal response procedures do not address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed potentially hazardous food (cold slaw) cold held at greater than 41 degrees Fahrenheit (held at 45 inside reach in cooler behind front service counter.  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed combined ready-to-eat potentially hazardous food (Cole slaw) held more than 24 hours not date marked according to earliest date of opening/preparation. Person in charge discarded Cole slaw.  Repeat Violation.
8-2B Violation of Code: [511-6-1.07(6)(f)] Observed toxic item stored by food. Person In Charge relocated the two bottles of stainless steel cleaner from the sugar and flour containers in kitchen.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Food items (flour, meal, etc.)in storage containers were not identified with the common name of the food item.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed employees with no hair restraint. Instructed person in charge to provide hair restraints.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Person in charge dose not know were the inspection report is located.  Repeat Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] The permit is not posted in the food service establishment that is conspicuous to the consumers. Instructed person in charge to obtain the permit and pol in public view at all times. Within fifteen feet of the front door.  Repeat Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Hood filters not equipped with a drip tray.  New Violation.
15A Violation of Code: [511-6-1.05(2)(o)] Observed equipment (Large reach in chest freezer)in poor repair (gasket falling off inside door and Door not flesh and being held closed with cinder blocks). Freezer in near rear door.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed soiled reach-in cooler shelves.
Observed the failure to maintain main kitchen clean to sight and touch. Observed food accumulation on food containers, equipment, RIC handles and floors through out kitchen.
All food and non-food contact surfaces must be clean to sight and touch.
C/A: Advised the PIC to conduct a deep cleaning before the follow up inspection and incorporate the cleaning of non food contact surfaces in their cleaning routines.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed soil residue in food storage containers. Person in charge started cleaning food containers  New Violation.
16B Violation of Code: [511-6-1.06(2)(m),(n)] Observeed faucet and backflow device at the curb sink in rear of building in dis-repaired.  New Violation.
17A Violation of Code: [511-6-1.07(5)(i)] Bathroom not self-closing doors.  New Violation.
17C Violation of Code: [511-6-1.07(2)(c)] Observed missing cove base at wall/floor juncture under hand sink and behind prep table.  New Violation.
   
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Janice McClain Date: 04/25/2024
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
Harolds Chicken Shack		 Permit #
FSP-060-005033		 Date
04/25/2024
Address
5495 OLD NATIONAL HWY STE C3		 City/State
ATLANTA GA		 Zipcode
30349
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17C Violation of Code: [511-6-1.07(2)(a)] Observed hole in wall. Observed heavily dirty floors
(2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  New Violation.
18 Violation of Code: [511-6-1.07(2)(n)] Outer openings not protected and vermin and/or environmental cross-contamination present. Observed large opening at the bottom of rear door. Instructed person in charge to have owner to rat poof facility.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed rodent activity as evidenced by fresh rodent droppings found inside dry storage area on racks.  Repeat Violation.
Remarks Legal notice issued to owner to correct all violations within 10 day. Owner must contacted Marcie Mitchell at 770-520-7457 for employee and manager training.
Owner must provide a current copy of commercial pest control treatment.
I suggested that the owner volunteer and close until all violation are corrected.
Person in Charge (Signature)    Date:  
Inspector (Signature) Janice McClain Date: 04/25/2024
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