GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Howell's Kitchen
Address:  1962 Howell Mill RD STE 100
City:  Atlanta Time In:  10 :  00 AM Time Out:  11 :  00 AM
Inspection Date:    07/03/2024   CFSM:   Thoman Bowman (exp. 12/27)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-006191
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

09/26/23
Prior Score

100
Grade

A
Date

03/23/23
CURRENT SCORE CURRENT GRADE
 
62
  
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)   Leo Moreno Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 07/10/2024
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
Howell's Kitchen		 Permit #
FSP-060-006191		 Date
07/03/2024
Address
1962 HOWELL MILL RD STE 100 		City/State
ATLANTA GA		 Zipcode
30318
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Chickpeas 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Roast cauliflower 48.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw 37.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw 37.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Hamburger, Raw 47.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw 47.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw 47.0 ° F Hot Holding, Main Kitchen, Steam Well, Tomatoes, Marinara 166.0 ° F Hot Holding, Main Kitchen, Steam Well, Cheese, Queso 164.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Turkey, Ground turkey 44.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Grilled peppers 46.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Hamburger, Patties 49.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Saut?ed peppers 53.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Coleslaw 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Pico de gallo 46.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Mushrooms 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Grilled chicken 45.0 ° F Cold Holding, Bakery, Reach In Cooler, Dairy, Heavy whipping cream 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Ceasar 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, RAw 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Hamburger, Beef patties 38.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed no paper towels at the hand sink in the bakery area. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

PIC will provide paper towels.  New Violation. Correct By: 07/04/2024
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed eggs stored on top of dressing. Observed chicken stored over fish. Observed hamburger meat stored next to raw lettuce. 1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) 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, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;
PIC separated items.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed dishes stored with labels still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will remove all labels and rewash dishes.  Repeat Violation. Correct By: 07/04/2024
Person in Charge (Signature)    Date:  
Inspector (Signature) Carigan Davis Date: 07/03/2024
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
Howell's Kitchen		 Permit #
FSP-060-006191		 Date
07/03/2024
Address
1962 HOWELL MILL RD STE 100		 City/State
ATLANTA GA		 Zipcode
30318
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed multiple items held above 41 degrees in various prep top and reach in coolers. 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. PIC put items that had just been put out on ice; discarded other items.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed mulitple containers without date marking and other containers marked with an old label. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The PIC will date mark ALL items and discard any items that cannot accurately be determined the date.  New Violation. Correct By: 07/04/2024
14B Violation of Code: [511-6-1.05(10)(f)] Observed knives stored on magnetic knife strip with dirty pipe running underneath directly touching the blade. Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination. PIC removed and washed knives.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed walk in cooler and multiple reach in coolers leaking water. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will have cooler repaired or replaced.  Repeat Violation. Correct By: 07/06/2024
18 Violation of Code: [511-6-1.07(5)(k)] Observed an abundance of fruit flies throughout the facility. Observed a roach-like insect crawl up a wall and disappear. 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.

The PIC will have pest control visit.  New Violation. Correct By: 07/05/2024
Remarks Unable to register sani reading on dishwasher, 3 compartment sink not in use at time of inspection.
Person in Charge (Signature)    Date:  
Inspector (Signature) Carigan Davis Date: 07/03/2024
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