GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Sugar Factory Kitchen
Address:  1080 Peachtree ST STE 10
City:  ATLANTA Time In:  12 :  30 PM Time Out:  02 :  30 PM
Inspection Date:    07/19/2024   CFSM:   Aaron Lopez (Exp July 2025)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-007086
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

96
Grade

A
Date

01/25/24
Prior Score

100
Grade

A
Date

06/09/23
CURRENT SCORE CURRENT GRADE
 
54
  
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)   Ronald hernandez Date:   07/19/2024
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
Sugar Factory Kitchen		 Permit #
FSP-060-007086		 Date
07/19/2024
Address
1080 PEACHTREE ST STE 10 		City/State
ATLANTA GA		 Zipcode
30309
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Crock, Rice, Steamed 130.0 ° F Hot Holding, Main Kitchen, Crock, Pork, Shredded 128.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Turkey, Sliced 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Liquid Eggs 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Shelled 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Alfredo Sauce 41.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced 52.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Breast 44.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed employee drinks throughout facility including sitting on top of prep table in kitchen. Employees shall consume food only in approved designated areas separate from food
preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking
from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
CA-MOD disposed of all employee drinks.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed leftover food inside of 2 hand sinks in kitchen. No soap or paper towels in kitchen area. All hand wash stations are for hand wash only. CA-EHS advised PIC to only use water and soap in hand sink.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed several dented cans stored stored on kitchen shelving. Condition. Food shall be safe, unadulterated, and honestly presented. P CA-EHS advised PIC to separate damaged cans.  New Violation.
4-2B Observed microwave with stuck on food debris. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised PIC to clean microwave  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed shelled eggs and sliced tomatoes with temps higher than 41F. TCS foods shall be held at 41F or below. CA-PIC disposed of foods.  New Violation.
6-1B Observed roasted pork being held at temps lower than 135F. Hot holding foods shall be held at 135F or higher. CA EHS went over hot holding procedures.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed steamed rice hot hold under 135F. ) 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
CA- PIC disposed of rice. EHS went over hot holding procures with PIC  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed several dairy items opened in WIC without any date marking. Pf

Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
CA- EHS advised PIC to use proper date marking and disposed of previously opened dairy items.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed bulk tubs of sugar without proper labeling. All foods outside original packaging shall have a common name label. CA-EHS advised PIC to label salt and sugar  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed thermometer not working inside RIC correctly. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf

2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf
CA-EHS advised PIC to get new thermometers for RIC immediately  New Violation.
   
   
   
Person in Charge (Signature)    Date: 07/19/2024
Inspector (Signature) Tamika Newbern Date: 07/19/2024
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
Sugar Factory Kitchen		 Permit #
FSP-060-007086		 Date
07/19/2024
Address
1080 PEACHTREE ST STE 10		 City/State
ATLANTA GA		 Zipcode
30309
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12B Violation of Code: [511-6-1.03(5)(i)] Observed cook in kitchen preparing food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily
cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain
loose hair including beards and mustaches longer than one half inch.
CA- EHS advised PIC to provide hair restraints.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed no previous inspection report 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.
CA- EHS advised PIC to post most recent inspection report  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] Observed single use cups being used as scoops inside sugar. Single-service and single-use articles may not be reused. CA- EHA advised PIC to use scoop with handle to prevent contamination.  New Violation.
15A Violation of Code: [511-6-1.05(1)(i)] Observed food debris on every shelving unit in kitchen. ) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA-EHA suggested a deep cleaning  New Violation.
15C Observed excessive build up of grease on hood vents, and between grill in kitchen. CA-All nonfood contact surfaces shall be cleaned to sight and touch.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed plumbing issues in bathroom, Kitchen, and downstairs bar area. Pipes leaking throughout facility.
plumbing system shall be repaired according to law; P and maintained in good repair. CA- EHS advised PIC to call for repair immediately.  Repeat Violation.
17D Violation of Code: [511-6-1.07(5)(d)] Observed excessive dirt and dust on and around ventilation vents upstairs and down. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Ca- EHS advised PIC to get ventilation vents cleaned.  New Violation.
Remarks Kitchen bucket 300 QUAT PPM
Person in Charge (Signature)    Date: 07/19/2024
Inspector (Signature) Tamika Newbern Date: 07/19/2024
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