GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Star Pizza
Address:  1000 Marietta HWY STE 600
City:  Roswell Time In:  01 :  00 PM Time Out:  02 :  00 PM
Inspection Date:    07/25/2024   CFSM:   Mohd Islam
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-14432
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

86
Grade

B
Date

02/23/23
Prior Score

90
Grade

A
Date

02/24/21
CURRENT SCORE CURRENT GRADE
 
67
  
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)   Mohammed f Date:   07/25/2024
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
Star Pizza		 Permit #
1-14432		 Date
07/25/2024
Address
1000 MARIETTA HWY STE 600 		City/State
ROSWELL GA		 Zipcode
30075
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Mozzarella 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced Tomatoes 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, Ham 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Pork, Sausage 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken 41.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] PIC could not provide employee health agreements. 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. C/A: have employees acknowledge and sign agreements. Email copy  New Violation. Correct By: 08/05/2024
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed can in handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. C/A COS: PIC removed can from sink.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed no hand soap available. 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. C/A COS: PIC place soap at sink.  Corrected On-Site.  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed multiple old cans (beans) with rusted and punctured cans stored on shelves. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. C/A: Discard all damaged cans. PIC discarded cans.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed inconsistent datemarking, several items not datemarked. Food items in freezer have inconsistent date marks (1/18) no year.
Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. 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.
CA: Advised PIC to date mark all items appropriately.
COS: Observed PIC place dates on items  New Violation. Correct By: 08/05/2024
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed Round Up (weed killer) stored next to sauces. Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning;

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils,
linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
C/A COS: PIC removed container from shelves and placed outside.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(8)(b)] Observed expired sauces. (2022) Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A: Ensure all sauces and cans are discarded if past Best Buy date.  New Violation. Correct By: 07/28/2024
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 07/25/2024
Inspector (Signature) Janet Fraire Date: 07/25/2024
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
Star Pizza		 Permit #
1-14432		 Date
07/25/2024
Address
1000 MARIETTA HWY STE 600		 City/State
ROSWELL GA		 Zipcode
30075
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
11A Violation of Code: [511-6-1.04(6)(e)] Observed sausages cooling on prep table. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans;
(ii) Separating the food into smaller or thinner portions;
(iii) Using rapid cooling equipment;
(iv) Stirring the food in a container placed in an ice water bath;
(v) Using containers that facilitate heat transfer;
(vi) Adding ice as an ingredient;
(vii) Other effective methods.
C/A: COS placed sausages in WIC for cooling  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed chicken stored on ground of WIC. Observed pineapple cans stored on ground. 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.
C/A: Ensure all food is store 6 inches off the ground.  New Violation. Correct By: 07/28/2024
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food residue and water in bottom or RIC unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: Ensure RIC is cleaned frequently to prevent accumulation.  Repeat Violation. Correct By: 07/28/2024
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed facility walls and floor in need of cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. C/A: Advised PIC to clean facility.  New Violation. Correct By: 07/28/2024
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed tall RIC unit in disrepair and door of prep top/RIC not opening properly. Good Repair. All physical facilities shall be maintained in good repair. C/A: Have repairs made to RIC- door and have non functioning units removed.  New Violation. Correct By: 07/28/2024
Remarks
Person in Charge (Signature)    Date: 07/25/2024
Inspector (Signature) Janet Fraire Date: 07/25/2024
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