GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Southern Kafe on 17
Address:  308 Central BLVD
City:  Guyton Time In:  10 :  30 AM Time Out:  12 :  00 PM
Inspection Date:    11/28/2023   CFSM:   Tamela Mydell 8/21/2024
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000025
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

80
Grade

B
Date

05/17/23
Prior Score

88
Grade

B
Date

06/22/22
CURRENT SCORE CURRENT GRADE
 
79
  
C
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)   Reginald Date:   11/28/2023
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
Southern Kafe on 17		 Permit #
FSP-051-000025		 Date
11/28/2023
Address
308 CENTRAL BLVD 		City/State
GUYTON GA		 Zipcode
31312
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Stove Top, Vegetables, Green Beans 173.0 ° F Hot Holding, Main Kitchen, Stove Top, Grits, Grits 158.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Collard Greens 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Sour Cream 41.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, Baked Chicken 141.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Vegetables, Black Eyed Peas 149.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Hamburger, Hamburger Patty 178.0 ° F Hot Holding, Front Food Service, Steam Table, Pork, Pork Chops 149.0 ° F Hot Holding, Front Food Service, Steam Table, Pork, Sausage Patties 158.0 ° F
Hot Holding, Front Food Service, Steam Table, Grits, Grits 179.0 ° F Receiving, Main Kitchen, Counter Top/Table, Chicken, Raw Chicken 38.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed an employee bottled drink stored atop the prep table.

CA: Item was thrown in the trash by employee. All employe drinks need to be inside of cups with lids and straws.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed collard greens dated 11/20/23 in the Reach In Cooler.

CA: Item was discarded by employee. All food items that are prepped or removed from their original packaging must be used or discarded within 7 days.  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed raw chicken thawing in the prep sink, in standing water.

CA: Water was dumped and chicken was prepped for cooking by employee. When thawing, food item can be thawed in a cooler, under running water at 70 degrees F or less, or cooked from a frozen state.  Corrected On-Site.  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed a non-functioning thermometer in the Reach In Cooler.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed a soiled wiping cloth stored atop the prep counter.

CA: Wiping cloth was removed by employee.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed a bowl used as a scoop and stored in the sugar bin, with the bottom of the bowl atop the sugar.  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed heavy food debris throughout the facility:
1. On walls behind the 3-compartment sink and behind fryer/stove area.
2. On floors under the fryer/stove area.
3. At the bottom and around seals of coolers and hot holding box.
4. On shelf liners throughout the kitchen area.
5. On the outside of batter containers under the prep table.
6. On the shelf under the prep table.
7. On the outside of equipment (fryers, coolers).
8. On the inside of hot holding box (bottom).  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] Observed a ceiling tile hanging from the ceiling in the rear employee restroom and above the stove/fryer area.  New Violation.
17C Violation of Code: [511-6-1.07(5)(f)] Observed a mop not actively in use, stored inside of a mop bucket (of dirty water) in the rear restroom.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed an employee cellphone stored atop the prep counter.

CA: Cellphone was removed by employee.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed a can of Raid stored on a shelf above the ice machine.

Have licensed pest control service building ONLY.  New Violation.
Person in Charge (Signature)    Date: 11/28/2023
Inspector (Signature) Jermell Reedy Date: 11/28/2023