GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  EURO ATL
Address:  1265 POWERS FERRY RD SE
City:  MARIETTA Time In:  04 :  10 PM Time Out:  07 :  10 PM
Inspection Date:    09/06/2024   CFSM:   Tania Encinas
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-005499
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

85
Grade

B
Date

02/24/23
Prior Score

99
Grade

A
Date

08/26/22
CURRENT SCORE CURRENT GRADE
 
69
  
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)   germaine osirus 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
EURO ATL		 Permit #
FSP-033-005499		 Date
09/06/2024
Address
1265 POWERS FERRY RD SE 		City/State
MARIETTA GA		 Zipcode
30067
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, hookah bar, Reach In Cooler, Dairy, ranch dressing 40.0 ° F Cold Holding, hookah bar, Reach In Cooler, Dairy, blue cheese dressing 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Pork, cooked chunks 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Pasta, fettucine 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, heavy cream 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, plant-base meats, chicken fillets, nuggets, strips 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, heavy cream 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw fillet 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw chicken wings and fillet 46.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Rice, yellow rice, blue rice, rice & beans 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pasta, mac & cheese, noodle 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, tofu, 46.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, oxtails, cooked 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, ranch and blue cheese dressings 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, iceberg lettuce & cooked cabbage 46.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, plant-based, meatloaf 46.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C Violation of Code: [511-6-1.04(1)] Observed mold present on food and vegetables stored in kitchen prep top cooler and walkin cooler. Lettuce, plant-based chicken nuggets, fillet and strips, green onions, mashed potatoes, spinach, tomatoes, pinto beans. CA: Check frequent food ensure food is in good condition. Food discarded.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed food contact surfaces were not clean in kitchen: cutting board of prep sink and food equipment stored on warewashing storage shelves. CA: Food contact surfaces must be cleaned to sight and touch. Equipment was cleaned by PIC.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cold TCS foods were stored at 41*f in kitchen walkin cooler and prep top cooler: cooked vegetables, rice, pasta, dairy products, vegan meats. CA: Cold TCS foods must be stored at 41*f or below. Food discarded.  Corrected On-Site.  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed cold, ready-to-eat TCS foods (held more than 24 hours) were not date marked in kitchen walkin cooler, reachin cooler and prep top cooler. CA: 1. 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
2. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
Due to temperature abuse, food was discarded.  Corrected On-Site.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] 1) Chlorine test strips was not provided for testing sanitizer at dishmachine. 2) Quat ammonium test strips were not provided for testing at 3-compartment sink. CA: Provide chlorine test strips and Quat ammonium test strips. Correct with 72 hours.  New Violation.
Remarks Facility will be inspected and re-scored within 10 working days - on or before Sep 20, 2024.
Person in Charge (Signature)    Date:  
Inspector (Signature) Idelia Ulmer Date: 09/06/2024