GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Salata
Address:  200 Bill Kennedy Way SE
City:  ATLANTA Time In:  02 :  00 PM Time Out:  04 :  00 PM
Inspection Date:    06/11/2024   CFSM:   Maria Santiago
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-007761
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

93
Grade

A
Date

12/01/23
Prior Score

94
Grade

A
Date

06/13/23
CURRENT SCORE CURRENT GRADE
 
67
  
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)   Kyle jones Date:    
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
Salata		 Permit #
FSP-060-007761		 Date
06/11/2024
Address
200 BILL KENNEDY WAY SE 		City/State
ATLANTA GA		 Zipcode
30316
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Turkey, Diced turkey 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Shrimp 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Salmon 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Seafood mix 39.0 ° F Cold Holding, Front Food Service, Open top cooler, Cheese, Cheddar cheese 48.0 ° F Cold Holding, Front Food Service, Open top cooler, Cheese, Blue cheese 50.0 ° F
Cold Holding, Front Food Service, Open top cooler, Cut Leafy Greens, Kale 68.0 ° F Cold Holding, Front Food Service, Open top cooler, Fish/Seafood, Salmon 48.0 ° F Cold Holding, Front Food Service, Open top cooler, Fish/Seafood, Seafood mix 44.0 ° F
Cold Holding, Front Food Service, Open top cooler, Beef, Steak 51.0 ° F Hot Holding, Front Food Service, Crock, Soup, Tomato basil soup 135.0 ° F Hot Holding, Front Food Service, Crock, Soup, Chicken tortilla soup 138.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Chicken, Grilled chicken prepped at 9:45 temp at 2:29 40.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, Grilled chicken prepped at 9:45 temp at 2:05 42.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1-.03(3)(d)] Observed failure of CFSM to perform duties.
Observed several risk factor and public health intervention violations during inspection.
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.
2. The CFSM shall:
(i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises;
(ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility;
(iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety;
(iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and
(v) Assess training needs of the food service employees and request formal training as needed.  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed failure to maintain food in safe condition.
Observed dented can of olives stored on shelf with other cans for service. Upon inquiring to worker the procedures in place for dented cans, employee stated that cans are utilized as long as can shows no visible signs of leakage.
Can was discarded  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to store food items on cook line covered
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
PIC shall have tops for containers  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain potentially hazardous foods stored at or below 41F
Observed several foods on the servicing line 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
PIC replaced foods on the line  Corrected On-Site.  Repeat Violation.
   
   
   
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) John Anthony Jean Date: 06/11/2024
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
Salata		 Permit #
FSP-060-007761		 Date
06/11/2024
Address
200 BILL KENNEDY WAY SE 		City/State
ATLANTA GA		 Zipcode
30316
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to protect food from potential contamination during storage.
Observed in walk in cooler boxes of chicken stored on the floor
1. 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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
PIC shall move chicken to proper shelving.  New Violation. Correct By: 06/23/2024
14A Violation of Code: [511-6-1.04(4)(k)] Observed failure to properly store in use utensils in between uses.
Observed scoops stored in food items with handles in contact with food item
(k)Storage of In-Use Utensils. 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 removed scoops  Corrected On-Site.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed failure to properly store single service items
Observed several boxes of single use cups, bowls, and cutlery stored on the floor.
Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.
3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
PIC shall move items from off the floor.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed failure to maintain cold holding unit in good repair.
Observed lettuce cooler with an ambient temperature of 70F being utilized to hold food. When inquiring PIC stated that the unit is known to be defective and has a work order.
(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.  New Violation.
Remarks Quats 400ppm
Person in Charge (Signature)    Date:  
Inspector (Signature) John Anthony Jean Date: 06/11/2024
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