GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  BAD DADDY'S BURGER BAR
Address:  3460 SANDY PLAINS RD STE 110
City:  MARIETTA Time In:  01 :  05 PM Time Out:  04 :  05 PM
Inspection Date:    07/25/2024   CFSM:   Imani Ellison 8/28
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004056
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

91
Grade

A
Date

06/16/23
Prior Score

95
Grade

A
Date

09/15/22
CURRENT SCORE CURRENT GRADE
 
90
  
A
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)   Imani Ellison Date:   07/26/2024
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
BAD DADDY'S BURGER BAR		 Permit #
FSP-033-004056		 Date
07/25/2024
Address
3460 SANDY PLAINS RD STE 110 		City/State
MARIETTA GA		 Zipcode
30062
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw chicken breast 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw beef 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, shredded cheddar 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, pepper jack cheese 40.0 ° F Cooling, Main Kitchen, Freezer, Beef, raw hamburger 1:30 pm 45.0 ° F Cooling, Main Kitchen, Freezer, Beef, raw hamburger 2:30 pm 32.0 ° F
Cold Holding, Main Kitchen, Ice Bath, Dairy, buttermilk wash* 50.0 ° F Cold Holding, Main Kitchen, burger prep top, Cut Leafy Greens, leaf lettuce* 44.0 ° F Cold Holding, Main Kitchen, burger prep top, Cut Leafy Greens, arugula* 49.0 ° F
Cold Holding, Main Kitchen, burger prep top, Cut Leafy Greens, arugula - below 39.0 ° F Cold Holding, Main Kitchen, beer walk in cooler, Vegetables, french fries 39.0 ° F Cold Holding, Main Kitchen, salad prep top, Cut Leafy Greens, cut lettuce 39.0 ° F
Cold Holding, Main Kitchen, salad prep top, Tomatoes, cut tomatoes 39.0 ° F Cold Holding, Main Kitchen, salad prep top, Cheese, shredded cheddar 40.0 ° F Cold Holding, Main Kitchen, salad prep top, Cut Leafy Greens, cut lettuce - below 41.0 ° F
Cold Holding, Main Kitchen, salad prep top, Casseroles, mac and cheese - below 37.0 ° F Just Cooked, Main Kitchen, Grill, Beef, hamburger patty 175.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, ranch dressing 41.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Dairy, chipotle ranch 41.0 ° F Cold Holding, Main Kitchen, burger prep top, Dairy, avocoda crema below 38.0 ° F Cold Holding, Main Kitchen, reach in cooler by grill, Beef, hamburger patties 39.0 ° F
Cold Holding, Main Kitchen, reach in cooler by grill, Cheese, mozzarella cheese 37.0 ° F Cold Holding, Main Kitchen, reach in cooler by grill, Fish/Seafood, salmon 40.0 ° F Cold Holding, Main Kitchen, cooler drawers, Beef, raw hamburger* 45.0 ° F
Cold Holding, Main Kitchen, cooler drawers, Cheese, swiss cheese* 45.0 ° F Cold Holding, Main Kitchen, cooler drawers, Cheese, american cheese* 45.0 ° F Cold Holding, Main Kitchen, cooler drawers, Cheese, pepper jack* 51.0 ° F
Cold Holding, Main Kitchen, cooler drawers, Cheese, cheddar cheese* 50.0 ° F Cold Holding, Main Kitchen, cooler drawers, Cheese, gouda cheese* 43.0 ° F Hot Holding, Main Kitchen, Steam Table, Pork, bacon 135.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods such as sliced cheeses and hamburgers cold holding above 41F in the cooler drawers and on the burger prep top. Items marked with an asterisk in the temperature log.
CA: TCS foods cold holding must be maintained at 41F or below.
COS: Food was recently put in the cooler drawers from the walk in cooler and were put in the walk in freezer to rapidly cool. Lettuce on the prep top and buttermilk wash were discarded.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed the cooler drawers had an ambient temperature of 45F.
CA: All coolers must be maintained in good repair and proper adjustment and maintain at 40F or below. Invoice for cooler service dated 8/6/24.
COS: Cooler drawers taken out of service until repaired. Send maintenance receipt to the Health Department.  Corrected On-Site.  New Violation.
Remarks Quat sanitizer 300 ppm. Chlorine at both warewashers 50 ppm. Reviewed employee health policy. Send procedure template for time as a public health control. Calibrated thermometer with PIC.
Person in Charge (Signature)    Date: 07/26/2024
Inspector (Signature) JACKIE MAHER Date: 07/25/2024