GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  ROSE & CROWN
Address:  1935 POWERS FERRY RD SE
City:  ATLANTA Time In:  10 :  15 AM Time Out:  02 :  40 PM
Inspection Date:    08/29/2024   CFSM:   Joshua Hill
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004730
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

100
Grade

A
Date

06/30/23
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
87
  
B
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)   Mike Hart Date:    
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
ROSE & CROWN		 Permit #
FSP-033-004730		 Date
08/29/2024
Address
1935 POWERS FERRY RD SE 		City/State
ATLANTA GA		 Zipcode
30339
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reheat, Main Kitchen, Stove Top, Lamb, neck bree @ 10:30 am 112*f - 96.0 ° F Reheat, Main Kitchen, Stove Top, Lamb, neck bree @ 11:30 am 168.0 ° F Reheat, Main Kitchen, Stove Top, Beef, au jois @ 10:30 am 150.0 ° F
Reheat, Main Kitchen, Stove Top, Beef, au jois @ 11:30 am 170.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, cooked ribeye roast 47*f 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, raw cod 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, cooked sausage 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, cooked wings 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Lamb, cooked chops 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw burger 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, white cheese sauce 41*f, 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Lamb, stock 41.0 ° F
Hot Holding, expedite area, Steam Well, Soup, corn chowder 150.0 ° F Hot Holding, expedite area, Steam Well, Soup, french oil 150.0 ° F Hot Holding, expedite area, Steam Well, Soup, tomato basil 150.0 ° F
Cold Holding, sautee area, Prep Top Cooler, Pasta, twisted macaroni 41.0 ° F Cold Holding, sautee area, Prep Top Cooler, sauce, garlic aioli 41.0 ° F Cold Holding, sautee area, Prep Top Cooler, Vegetables, cooked mushroom with red wine 37.0 ° F
Cold Holding, sautee area, Prep Top Cooler, Fish/Seafood, shrimp fat 41.0 ° F Cold Holding, sautee area, Walk in Cooler, Dairy, spinach dip 41.0 ° F Cold Holding, Main Kitchen, grill steamtable, Beef, meatballs w/tomato based sauce 156.0 ° F
Cold Holding, Main Kitchen, grill steamtable, Dairy, cream sauce 156.0 ° F Cold Holding, Main Kitchen, cooler, Vegetables, black bean burgers 41.0 ° F Cold Holding, Main Kitchen, cooler, Cheese, sliced american 41.0 ° F
Cold Holding, Main Kitchen, cooler, Beef, raw beef patty 41.0 ° F Cold Holding, Main Kitchen, cooler drawer, Lamb, raw burger 43.0 ° F Cold Holding, Main Kitchen, cooler drawer, Fish/Seafood, raw salmon 41.0 ° F
Cold Holding, Main Kitchen, cooler drawer, Beef, raw burgers 43.0 ° F Cold Holding, Main Kitchen, cooler drawer, Turkey, raw burger 43.0 ° F Cold Holding, Main Kitchen, salad prep cooler, Dairy, citrus aioli sauce 41.0 ° F
Cold Holding, Main Kitchen, salad prep cooler, guacamole, with sliced tomatoes 41.0 ° F Cold Holding, Main Kitchen, salad prep cooler, Dairy, sour cream 41.0 ° F Receiving, Main Kitchen, Walk in Cooler, Fish/Seafood, Raw hobock 41.0 ° F
Cold Holding, Main Kitchen, fry prep cooler, Vegetables, hummus 41.0 ° F Cold Holding, Main Kitchen, fry prep cooler, Vegetables, coleslaw with green iceberg lettuce 41.0 ° F Cold Holding, Main Kitchen, fry prep cooler, Dairy, buttermilk batter 44.0 ° F
Cold Holding, Main Kitchen, fry prep cooler, Fish/Seafood, raw calamari 43.0 ° F Cold Holding, upper bar station, Reach In Cooler, Dairy, half & half milk 46.0 ° F Just Cooked, Main Kitchen, Grill, Chicken, breast 170.0 ° F
Just Cooked, Main Kitchen, Grill, Lamb, burger 170.0 ° F Just Cooked, Main Kitchen, Fryer, Fish/Seafood, battered cod 170.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Cold TCS foods were held above 41*f in kitchen. Walkin cooler: cooked ribeye roast, white cheese sauce. Cooler drawer: lamb burger, beef burger, turkey burger. Fry prep top cooler: buttermilk batter, raw calamari, fried chicken wings. Upper bar reachin cooler: half & half milk 46*f.
CA: Hold cold TCS foods at 41*f or below. Food discarded  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed cold TCS foods (held more than 24 hours) held longer than 7 days kitchen. Walkin cooler: white cheese sauce Aug 22nd, Fatima cheese Aug 18, lamb stock Aug 15, spinach dip Aug 22. Salad preptop cooler: variety of dairy-based aioli Aug 22nd. Grill prep top cooler: spinach Aug 22. CA: Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. Food discarded.  New Violation.
Remarks Discussion topics: Requirements for vaccum packing & sous vide process; facility cooling process, date marking requirements, cooling methods, facility’s consumer advisory warning for undercooked beef & lamb burgers, beef steak, salmon, raw egg whites for apricot sour alcoholic beverages. Options for personal drink storage and wiping cloth buckets.
Person in Charge (Signature)    Date:  
Inspector (Signature) Idelia Ulmer Date: 08/29/2024