GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  **BRAZIL PIZZA
Address:  279 POWERS FERRY RD SE STE B
City:  MARIETTA Time In:  02 :  55 PM Time Out:  06 :  00 PM
Inspection Date:    09/11/2024   CFSM:   Lucas Santos
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004687
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

96
Grade

A
Date

04/19/23
Prior Score

87
Grade

B
Date

06/23/22
CURRENT SCORE CURRENT GRADE
 
84
  
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)   Lucas Santos 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
**BRAZIL PIZZA		 Permit #
FSP-033-004687		 Date
09/11/2024
Address
279 POWERS FERRY RD SE STE B 		City/State
MARIETTA GA		 Zipcode
30067
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, small prep top cooler, Vegetables, cooked broccoli 40.0 ° F Cold Holding, Main Kitchen, small prep top cooler, Cheese, shredded mozzarella 40.0 ° F Cold Holding, Main Kitchen, small prep top cooler, Tomatoes, pizza sauce 40.0 ° F
Cold Holding, Main Kitchen, small prep top cooler, Dairy, condensed milk 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, whole milk 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cheese, brazilian white fry cheese 40.0 ° F
Cooling, Main Kitchen, Reach In Cooler, Chicken, raw breast 1st temp@4:00 pm 50.0 ° F Cooling, Main Kitchen, Reach In Cooler, Chicken, raw breast 2nd temp@ 5:15 pm 50.0 ° F Cold Holding, Front Food Service, domestic refrigerator, Dairy, Brazilian cream cheese 35.0 ° F
Cold Holding, Main Kitchen, large prep cooler, Tomatoes, sliced, red 40.0 ° F Cold Holding, Main Kitchen, large prep cooler, Cheese, shredded mozzarella 40.0 ° F Cold Holding, Main Kitchen, large prep cooler, Beef, sliced raw sausage 40.0 ° F
Cooling, Main Kitchen, Prep Top Cooler, Tomatoes, marinara sauce 1st temp@3:15 pm 66.0 ° F Cooling, Main Kitchen, Prep Top Cooler, Tomatoes, marinara sauce 2nd temp@4:50pm 50.0 ° F Cold Holding, Main Kitchen, large prep cooler, Pork, raw bacon 45 50.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Eggs, whole raw 45* - 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Brazilian white fry 40.0 ° F Cold Holding, Main Kitchen, #2 reachin cooler, Cheese, bulk mozzarella - shredded 45*, 43*f, 61*f 50.0 ° F
Cold Holding, Main Kitchen, #2 reachin cooler, Cheese, bulk mozzarella shredded 41*f 40.0 ° F Cold Holding, Main Kitchen, #2 reachin cooler, Pork, raw bacon 35.0 ° F Cold Holding, Main Kitchen, #2 reachin cooler, Beef, shredded cooked 40.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cold TCS foods with temperatures above 41*f in large prep top cooler and #2 reachin cooler [kitchen]: cheese, raw eggs and bacon C/A: Cold TCS foods must be held at 41*f below. Food discarded.  Corrected On-Site.  Repeat Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed raw chicken breast was not cooling to 41*f from ambient temperature to 41*f or below within 4 hours. CA: TCS food prepped at room temperature must be cooled to 41*f within 4 hours. EHS instructed PIC to store bags of meat flat in reachin freezers and store with bags on top.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(g)] Observed chlorine sanitizer was above 100 ppm [tested at 200 ppm] in (1) wiping cloth bucket and 3-compartment sink [kitchen] CA: Chlorine sanitizer proper range 50 ppm - 100 ppm. PIC diluted solution to 100 ppm.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(6)(q)1&3] Observed large prep top cooler with temperatures above 41*f in kitchen. [47*f]. CA: Cooler temperatures are to be held at 41*f or below. TCS foods may not be stored in cooler until cooler has been serviced. Facility must send copy of invoice after cooler is serviced. idelia.ulmer@dph.ga.gov.  New Violation.
Remarks EHS emailed water interruption plan form and guidance handout for discussion with managing owner. Water interruption plan must be emailed to health authority within 3 days to idelia.ulmer@dph.ga.gov.
EHS will return to verify air gap is present at end of grease trap plumbing; and hot water pressure in (1) toliet room. Plumbing ends inside wall. 3-compartment sink, ice dispensing beverage machine and dump sink have connecting plumbing to grease trap.
Facility extended dining room has been open to public without health authority approval.
Person in Charge (Signature)    Date:  
Inspector (Signature) Idelia Ulmer Date: 09/11/2024