GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Mama's Soul Food Diner
Address:  3375 Roosevelt HWY STE C
City:  ATLANTA Time In:  10 :  45 AM Time Out:  12 :  40 PM
Inspection Date:    06/26/2024   CFSM:   30 days to renew
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-007392
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

79
Grade

C
Date

11/30/23
Prior Score

70
Grade

C
Date

11/21/23
CURRENT SCORE CURRENT GRADE
 
40
  
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)   Pauline Thornton 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
Mama's Soul Food Diner		 Permit #
FSP-060-007392		 Date
06/26/2024
Address
3375 ROOSEVELT HWY STE C 		City/State
ATLANTA GA		 Zipcode
30348
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, under table, Vegetables, yam 119.0 ° F Hot Holding, Main Kitchen, under table, Turkey, wings 106.0 ° F Hot Holding, Main Kitchen, under table, Pasta, macaroni and cheese 141.0 ° F
Hot Holding, Main Kitchen, under table, Beef, 00.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, ground 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, smothered chops 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Pork, raw bacon 41.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(c)] PIC was not able to provide proof of a CFSM certificate.
The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
PIC will obtain a current CFSM and will provide proof of certification via posting the certification.  New Violation. Correct By: 07/26/2024
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee switch task of tending sales window for orders and payments, handle trash, and prepare food without washing hands between tassk.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms; P
(ii) After using the toilet room; P
(iii) After caring for or handling service animals or aquatic animals; P
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating,
or drinking, except for drinking from a closed beverage container and the container is handled to
prevent contamination of the hands; P
(v) After handling soiled equipment or utensils; P
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(vii) When switching between working with raw food and working with ready-to-eat food; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands.
The employee was informed that she needed to wash hands and prior to putting on gloves.  Corrected On-Site.  New Violation.
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] PIC was not able to provide proof of employee health agreement forms or acknowledgement.
The permit holder
shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee.
PIC will provide verification at next inspection.  New Violation. Correct By: 07/05/2024
2-2D Violation of Code: [511-6-1.07(3)(b)] The restroom did not have a dryer or paper towels available.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.
PIC will restock the bathroom.  New Violation. Correct By: 07/05/2024
   
   
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Marcie Mitchell Date: 06/26/2024
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
Mama's Soul Food Diner		 Permit #
FSP-060-007392		 Date
06/26/2024
Address
3375 ROOSEVELT HWY STE C		 City/State
ATLANTA GA		 Zipcode
30348
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2E Violation of Code: [511-6-1.03(6)] PIC could not supply procedures or items needed for a vomit/fecal clean up incident.
. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall 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. Pf
PIC will obtain procedures and items necessary for an event.  Repeat Violation. Correct By: 07/05/2024
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw meat items stored above ready to eat food and juices. Food shall be protected from cross contamination by storing and separating raw animal foods during storage, preparation, holding, and display from
raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables
PIC will rearrange items in the reach-in refrigerator.  Repeat Violation. Correct By: 06/29/2024
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed macaroni in freezer, and smothered porkchops and batter stored uncovered in the refrigerator.
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 will cover all items prior to storing unless they are in cooling process.  Repeat Violation. Correct By: 06/29/2024
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed build up on blade of can opener, observed soiled stored pots and pans.
Equipment food-contact surfaces and utensils shall be clean to sight and touch.
PIC will have all food contact surfaces cleaned.  New Violation. Correct By: 07/05/2024
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed white rice, turkey wings, and yams stored under the hot holding table without temperature control at a temperature below 135F.
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.
PIC consolidated items and moved others to oven.  Corrected On-Site.  Repeat Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed buckets of paint stored along side food items in storage area.
Observed rodent bait sticks stored on shelf along side food items.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
PIC will have items relocated and or removed.  New Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Observed multiple food items stored in vegetable prep sink along with raw vegetables.
Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
PIC will remove all unnecessary items and only use the sink to wash vegetables.  New Violation. Correct By: 07/05/2024
13A Violation of Code: [511-6-1.02(1)(d)] The most recent inspection report was not posted.
The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
PIC will post inspection report so that it is visible for customer at walkup counter.  New Violation. Correct By: 06/29/2024
13A Violation of Code: [511-6-1.02(1)(f)(1)] Facility did not have current permit posted.
Post the permit in a location in the food service establishment that is conspicuous to consumers
Post the permit in a location in the food service establishment that is conspicuous to consumers
PIC will post permit so that it is visible to customers placing orders.  New Violation. Correct By: 06/29/2024
   
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Marcie Mitchell Date: 06/26/2024
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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
Mama's Soul Food Diner		 Permit #
FSP-060-007392		 Date
06/26/2024
Address
3375 ROOSEVELT HWY STE C		 City/State
ATLANTA GA		 Zipcode
30348
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed build up inside of refrigerator, on counters and other non-food contact surfaces.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
PIC will have areas cleaned.  New Violation. Correct By: 06/29/2024
17C Violation of Code: [511-6-1.07(5)(n)] Observed multiple items stored through out the facility that did not pertain to the daily operation of the facility.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.
PIC will have all items removed.  New Violation. Correct By: 06/29/2024
18 Violation of Code: [511-6-1.07(5)(l)] Observed dead pest behind door of restroom. Observed rodent droppings on shelves of storage area.
Dead or trapped
birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
PIC will have areas cleaned and facility treated for pest/rodent issues.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed light coming from edges and underneath front door and styrofoam along the top edge. Observed back door shared by barber shop open.
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.
PIC will keep back door closed and will have front door repaired/replaced.  New Violation. Correct By: 06/29/2024
Remarks
Person in Charge (Signature)    Date:  
Inspector (Signature) Marcie Mitchell Date: 06/26/2024
    4