GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  RIGHTEOUS 'QUE
Address:  1050 E PIEDMONT RD STE 136-140
City:  MARIETTA Time In:  11 :  00 AM Time Out:  12 :  40 PM
Inspection Date:    05/21/2024   CFSM:   Michael Verzone exp 2026
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004124
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

87
Grade

B
Date

09/14/23
Prior Score

100
Grade

A
Date

01/25/23
CURRENT SCORE CURRENT GRADE
 
87
  
B
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)   Emery Beetler Date:   05/21/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
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
RIGHTEOUS 'QUE		 Permit #
FSP-033-004124		 Date
05/21/2024
Address
1050 E PIEDMONT RD STE 136-140 		City/State
MARIETTA GA		 Zipcode
30062
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Front Food Service, Warmer - Cabinet, brisket, 149.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, brisket, 152.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, Chicken, 159.0 ° F
Hot Holding, Front Food Service, Warmer - Cabinet, ribs, 159.0 ° F Hot Holding, Front Food Service, Warmer -Cabinet 2, Pork, cheddar sausage 148.0 ° F Hot Holding, Front Food Service, Warmer -Cabinet 2, Pork, jalepeno sausage 155.0 ° F
Hot Holding, Front Food Service, Warmer -Cabinet 2, sweet potato, 169.0 ° F Cold Holding, Front Food Service, Warmer -Cabinet 3, ribs, 151.0 ° F Cold Holding, Front Food Service, Warmer -Cabinet 3, Ambient, 160.0 ° F
Hot Holding, Front Food Service, Steam Table, Cut Leafy Greens, collard greens 170.0 ° F Hot Holding, Front Food Service, Steam Table, Pasta, mac n cheese 140.0 ° F Hot Holding, Front Food Service, Steam Table, Pork, brunswick stew 189.0 ° F
Hot Holding, Front Food Service, Steam Table, Vegetables, green beans 164.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, potato salad, 39.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, cole slaw, 38.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, potato salad, (bottom prep) 41.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, cole slaw, (bottom prep) 40.0 ° F Cold Holding, Front Food Service, Cooler, Dairy, banana pudding 41.0 ° F
Cold Holding, Front Food Service, Cooler, ranch, 40.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, brisket, 129.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, 98.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, pork, 101.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, diced 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, lettuce 41.0 ° F
Final Reheat, Main Kitchen, Stove Top, Pork, brunkswick stew 200.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, brunswick stew 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, baked beans, 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, green beans 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, brisket, 41.0 ° F Cold Holding, Main Kitchen, Walk-In Cooler #2, Pasta, mac n cheese 39.0 ° F
Cold Holding, Main Kitchen, Walk-In Cooler #2, Pasta, mac n cheese 40.0 ° F Cold Holding, Main Kitchen, Walk-In Cooler #2, Dairy, heavy whipping cream 39.0 ° F Cold Holding, Main Kitchen, Walk-In Cooler #2, Cheese, 41.0 ° F
Cooling, Front Food Service, Prep Top Cooler, Pasta, @ 11:30 54.0 ° F Cooling, Front Food Service, Prep Top Cooler, Pasta, @ 12:25 43.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed chicken, brisket, and pork holding below 135F in the warmer cabinet in the main kitchen.
C/A: TCS foods shall be maintained at 135F or higher when hot holding.
COS: Items reheated to 165F on the stove and placed back in warmer cabinet.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed glass cleaner spray bottle stored on rack with to go containers with the nozzle touching the containers.
C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning.
COS: Spray bottle was moved to separate chemical storage.  Corrected On-Site.  New Violation.
Remarks Items Discussed:
Refrigeration storage.
Date marking frozen product.

Dish machine measured 50 ppm for chlorine.
Person in Charge (Signature)    Date: 05/21/2024
Inspector (Signature) Jennifer Middlebrook Date: 05/21/2024