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:  10 :  30 AM Time Out:  12 :  40 PM
Inspection Date:    08/01/2024   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

54
Grade

U
Date

07/19/24
Prior Score

96
Grade

A
Date

01/25/24
CURRENT SCORE CURRENT GRADE
 
49
  
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)   Justin Rayburn Date:   08/01/2024
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
08/01/2024
Address
1080 PEACHTREE ST STE 10 		City/State
ATLANTA GA		 Zipcode
30309
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Mac and cheese ball 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Butter milk 41.0 ° F Reheat, Main Kitchen, Steam Well, Vegetables, Mashed potato 98.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Shrimp 37.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Spinach artichoke dip 37.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Butter 41.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Pepper Jack 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Swiss 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced tomato 48.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, Mayonnaise 49.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Hamburger, Raw hamburger meat 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, Whole steak 45.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, Marinara 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw wing 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Tender 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Hamburger, Raw patty 41.0 ° F Cold Holding, Main Kitchen, Freezer, Ambient, 08.0 ° F Cold Holding, Dessert Display, Reach In Cooler, Dairy, Ice cream mix 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored above steaks, observed raw chicken stored next to burgers, observed raw chicken stored over tomatoes. 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.

PIC separated items.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed heavy black slime like buildup on interior of ice machine. Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC will drain ice machine and clean.  Repeat Violation. Correct By: 08/02/2024
5-1B Violation of Code: [511-6-1.04(5)(h)] Observed mashed potato in steam well at 98 degrees, being heated to 135. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. PIC reheated to 165.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cheese, tomatoes, mayonnaise, and steak held above 41 degrees. 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. Food items placed on ice.  Corrected On-Site.  Repeat Violation.
   
   
Person in Charge (Signature)    Date: 08/01/2024
Inspector (Signature) Carigan Davis Date: 08/01/2024
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
08/01/2024
Address
1080 PEACHTREE ST STE 10		 City/State
ATLANTA GA		 Zipcode
30309
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed lack of date marking and incorrect date marking (prep date OR discard date but not both indicated) throughout facility. 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.
4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.
PIC will provide proper date marking and train staff on how to properly date mark.  Repeat Violation. Correct By: 08/02/2024
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.  Corrected On-Site.  Repeat Violation.
13A 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  Repeat Violation. Correct By: 08/05/2024
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed buildup of grease between grills. Observed standing water inside of both reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have locations cleaned.  Repeat Violation. Correct By: 08/05/2024
16B Violation of Code: [511-6-1.06(2)(d)] Observed drainage lines from bar guns stored directly inside the drains. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Plumber on site at time of inspection.  Corrected On-Site.  New Violation.
Remarks Sanitizer bucket 200ppm QUAT. 3 comp sink and dishwasher not in service at time of inspection. Plumber on site at time of inspection.
Person in Charge (Signature)    Date: 08/01/2024
Inspector (Signature) Carigan Davis Date: 08/01/2024
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