GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
SHISH KABOB MEDITERRANEAN GRILL
Address:
2060 LOWER ROSWELL RD STE 280
City:
MARIETTA
Time In:
03
:
10
PM
Time Out:
04
:
25
PM
Inspection Date:
08/07/2024
CFSM:
Post within 30 Days
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-033-005681
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
82
Grade
B
Date
02/09/24
Prior Score
74
Grade
C
Date
01/09/24
CURRENT SCORE
CURRENT GRADE
92
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Martin Bakhtiar
Date: 08/07/2024
Inspector (Signature)
Follow-up:
YESNO
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 SHISH KABOB MEDITERRANEAN GRILL
Permit # FSP-033-005681
Date 08/07/2024
Address
2060 LOWER ROSWELL RD STE 280
City/State MARIETTA GA
Zipcode 30068
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cold Holding, Main Kitchen, Reach in Cooler 1, Chicken, Raw, on kabob
40.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 1, Beef, Raw, on kabob
41.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 1, Chicken, Raw, on kabob
41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Roasted eggplant
40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Roasted eggplant dip
38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw, marinated
40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Rice, White
40.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B
Violation of Code: [511-6-1.03(3)(a)]
Facility does not have a CFSM. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). New Violation.
2-2A
Violation of Code: [511-6-1.03(2)(m)]
PIC could not verify that all employees have been informed of their responsibility to report about their health. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed employee red book. New Violation.
2-2B
Violation of Code: [511-6-1.03(5)(j)1&2]
Observed employee eating a plate of food and drinking bottled water on food preparation table (main kitchen). C/A: 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. COS: Food and drink removed from preparation area. Corrected On-Site. New Violation.
2-2D
Violation of Code: [511-6-1.07(3)(a)]
Observed hand soap was not available at either sinks in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided hand soap. New Violation.