GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  PRICKLY PEAR
Address:  2022 POWERS FERRY RD SE STE 270
City:  ATLANTA Time In:  12 :  55 PM Time Out:  02 :  40 PM
Inspection Date:    07/09/2024   CFSM:   Eligio Palma Damian (EXP 2027)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004718
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

56
Grade

U
Date

06/27/24
Prior Score

85
Grade

B
Date

02/20/23
CURRENT SCORE CURRENT GRADE
 
82
  
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)   Eligio Palma Damian Date:   07/09/2024
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
PRICKLY PEAR		 Permit #
FSP-033-004718		 Date
07/09/2024
Address
2022 POWERS FERRY RD SE STE 270 		City/State
ATLANTA GA		 Zipcode
30339
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, 52.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Roasted cauliflower 45.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced tomato and mango 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Bleu, crumbled 49.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Sour cream 49.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Shredded cheddar 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cut Leafy Greens, Spinach 53.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Vegetables, Corn on cobb 45.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 1, Vegetables, Diced potatoes 42.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Ambient, 54.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Top, Fish/Seafood, Raw salmon 41.0 ° F
Cold Holding, Main Kitchen, Cooler Drawer Top, Fish/Seafood, Raw calamari 40.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Bottom, Chicken, Raw chicken cutlets 42.0 ° F Cold Holding, Main Kitchen, Cooler Drawer Bottom, Beef, Raw, sliced 41.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 2, Tomatoes, Pico de gallo 39.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 2, Vegetables, Roasted cauliflower 40.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 2, Fish/Seafood, Raw salmon 41.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 2, Vegetables, Roasted beans 41.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed dark mold-like build up inside soda machine nozzles (drink prep area).
Observed pink slime inside walls of ice machine (bar)
C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 72 hours.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods in prep top cooler and reach-in cooler (main kitchen) cold holding above 41F.
C/A: TCS cold holding food shall be 41F or below at all times unless when cooling.
COS: Discarded  Corrected On-Site.  Repeat Violation.
13A Violation of Code: [511-6-1.02(1)(f)(1)] Observed permit is not displayed in public view.
C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed prep top cooler and reach-in cooler in main kitchen not maintaining an ambient of 41F or below.
C/A: Ensure cold holding equipment is in good repair.  New Violation.
15B Violation of Code: [511-6-1.05(6)(j)] Observed bar dish machine not reaching 120F.
C/A: The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF Correct within 10 calendar days.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed cell phone sitting on chopping board (prep table) and personal hand bag sitting on top wooden chopping boards inside shelf (main kitchen).
C/A: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
COS: Removed  Corrected On-Site.  New Violation.
Remarks 3 compartment sink: 100ppm chlorine
Dishwasher (ware washing area): 100ppm chlorine
Dishwasher (Bar): 100ppm chlorine
Discussed menu requirements.

**Facility closed due to inadequate refrigeration. Contact health authority when prep cooler and reach-in cooler (main kitchen) is repaired. Written approval from health authority is required prior to re-opening.**
Person in Charge (Signature)    Date: 07/09/2024
Inspector (Signature) SUMERLIN OLINGER Date: 07/09/2024