GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Red Snapper
Address:  501 N Central AVE
City:  ATLANTA Time In:  12 :  20 PM Time Out:  02 :  25 PM
Inspection Date:    06/25/2024   CFSM:   Feras Musleh 8/31/2027
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-010783
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

88
Grade

B
Date

12/13/23
Prior Score

70
Grade

C
Date

12/07/23
CURRENT SCORE CURRENT GRADE
 
66
  
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)   Feras Musleh Date:   06/25/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 07/05/2024
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
Red Snapper		 Permit #
FSP-060-010783		 Date
06/25/2024
Address
501 N CENTRAL AVE 		City/State
ATLANTA GA		 Zipcode
30354
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Cut Leafy Greens, Coleslaw 53.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Tarter sauce 53.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Blue cheese 53.0 ° F
Cold Holding, Main Kitchen, Walk In Freezer, Ambient, FFS -10.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Blue cheese dressing 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Raw fish 31.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Coleslaw 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Wings 41.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Raw wings 52.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Wings 70.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Wings 64.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw shrimp 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw snapper 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw gizzard 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Raw burger 33.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced 34.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, Lettuce 34.0 ° F Cold Holding, Front Food Service, Cooler, Dairy, Banana pudding 50.0 ° F
Cold Holding, Front Food Service, Cooler, Dairy, Strawberry cheesecake 48.0 ° 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] Observed the PIC not knowledgeable on certain food safety questions, keeping food cold, disinfecting and sanitizing. COS- I emailed the PIC food safety information in Arabic from AFDO. 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf)
(1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.  Corrected On-Site.  New Violation. Correct By: 06/28/2024
2-2A Violation of Code: [511-6-1.03(2)(m)] Observed the PIC not able to show in a verifiable manner that employees are told about the health policy. COS- a form was emailed to owner. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf)
Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed no soap only hand sanitizer at one of the hand sinks in the main kitchen. COS- soap was added and PIC was told there must be soap available at the hand sink. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf)
(3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed a bucket stored inside the hand sink. COS- bucket was removed. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf)
(o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf  Corrected On-Site.  New Violation.
   
   
Person in Charge (Signature)    Date: 06/25/2024
Inspector (Signature) Treazure Harris Date: 06/25/2024
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
Red Snapper		 Permit #
FSP-060-010783		 Date
06/25/2024
Address
501 N CENTRAL AVE 		City/State
ATLANTA GA		 Zipcode
30354
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed raw meats stored uncovered inside a RIC. Observed chicken wings stored uncovered and seasonings store uncovered. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C)
(iv) 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;  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed cutting boards heavily stained, observed sauce bottles with buildup around the tops, observed buildup around seasoning containers. CA- all food contact surfaces shall be cleaned. Observed raw meats stored uncovered inside a RIC. Observed chicken wings stored uncovered and seasonings store uncovered. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C)
(iv) 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;  New Violation. Correct By: 06/28/2024
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cheesecake and banana pudding holding above 41 degrees in a display cooler. COS- items were discarded. Observed cooked and raw chicken wings holding above 41 degrees on a shelf. COS- chicken was removed. Observed blue cheese dressing, coleslaw and tartar sauce holding above 41 degrees. COS- item was discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)
(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed containers of sugar and seasonings not labeled with the common name. Observed different raw fish and chicken not labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C)
(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.  New Violation. Correct By: 06/25/2024
12A Violation of Code: [511-6-1.04(4)(q)] Observed two boxes of food stored directly on the floor in the WIF. COS- items were moved off the ground. 511-6-1.04(4)(q) - Food Storage (C)
(q) Food Storage.

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.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed scoops stored with the handle down in a sugar bin in the main kitchen. COS- scoops was put with the handle above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C)
(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;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).  Corrected On-Site.  New Violation.
   
   
   
   
Person in Charge (Signature)    Date: 06/25/2024
Inspector (Signature) Treazure Harris Date: 06/25/2024
    3
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
Red Snapper		 Permit #
FSP-060-010783		 Date
06/25/2024
Address
501 N CENTRAL AVE 		City/State
ATLANTA GA		 Zipcode
30354
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(6)(r)] Observed cardboard being reused to line the floors and shelves. CA- cardboard shall not be reused as a liner. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C)
(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.  New Violation. Correct By: 06/25/2024
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed the gaskets unclean, observed the fryers unclean with heavy grease buildup. Observed the inside of coolers and the outsides unclean with heavy debris. CA- all nonfood contact surfaces shall be cleaned and cleaned throughout the shift. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)
2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  Repeat Violation. Correct By: 06/28/2024
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed the walls and floors unclean with grease and debris. Observed cove basing missing in the main kitchen. CA- physical facilities shall be kept clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)
(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.  New Violation. Correct By: 06/26/2024
17D Violation of Code: [511-6-1.07(4)(b)] Observed a phone on the prep top cutting board. COS- phone was removed. Observed a water bottle next to sauce bottles. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C)
(b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food,
equipment, linens, and single-service and single-use articles are protected from contamination.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed flies in the main kitchen. CA- pest control shall come out a facility needs to undergo a deep clean. 511-6-1.07(5)(k) - Controlling Pests (Pf, C)
(k) Controlling Pests. 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.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed slight visible light coming from the bottom of the back door. CA- outer opening shall be protected.511-6-1.07(2)(m) - Outer Openings Protected (C)
(m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.  New Violation. Correct By: 06/28/2024
Remarks Emailed the PIC multiple food safety information from date marking, cold holding, drinking in the kitchen, etc in Arabic from AFDO.
Sanitizer bucket chlorine 50ppm
Person in Charge (Signature)    Date: 06/25/2024
Inspector (Signature) Treazure Harris Date: 06/25/2024
    4