GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  USA Deli
Address:  1156 Memorial DR SE
City:  Atlanta Time In:  01 :  00 PM Time Out:  03 :  00 PM
Inspection Date:    09/13/2017   CFSM:   Xin Li Xi
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-000484
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

95
Grade

A
Date

02/01/17
Prior Score

50
Grade

U
Date

01/24/17
CURRENT SCORE CURRENT GRADE
 
51
  
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)   Lynn Song Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/25/2017
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
USA Deli		 Permit #
FSP-060-000484		 Date
09/13/2017
Address
1156 MEMORIAL DR SE 		City/State
ATLANTA GA		 Zipcode
30316
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, (top, sliced) 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, (top, shrimp) 80.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, (inside, raw) 30.0 ° F
Hot Holding, Main Kitchen, Fryer, Chicken, (wings, in basket) 139.0 ° F Just Cooked, Main Kitchen, Fryer, Chicken, wings 219.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Chicken, (deep freezer left of cook line; raw) 53.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Fish/Seafood, (deep freezer left of cook line; catfish, raw) 53.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Fish/Seafood, (deep freezer near ware wash sink; shrimp, raw) 54.0 ° F Hot Holding, Main Kitchen, rice cooker, Rice, (white) 160.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, egg rolls, (unit with glass door) 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Eggs, ("Bud Light" unit; raw, shelled) 33.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Observed failure to provide active managerial control.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed failure to properly wash hands and change gloves after handling raw beef (patty) before handling ready to eat food (bread).  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed failure of employees to utilize hot water when washing hands (no hot water in facility).  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed failure of employee to utilize soap when washing hands (washed in ware wash sink).  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed failure of employees to utilize a barrier to turn off water after washing their hands.  New Violation.
2-2D Violation of Code: [511-6-1-.03(5)(d)] Observed all employees washing their hands in a sink other than an approved hand washing sink (utilizing ware wash sink).  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed failure to properly sanitize food contact surfaces: observed heavy buildup in interior of ice machine.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed failure to provide sanitizing solution while in operation.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold time/temperature control for safety foods at 41 degrees F or below; observed raw chicken and raw fish stored in deep freezer left of the cook line both at 53 degrees F, observed raw shrimp stored in deep freezer near ware wash sink at 54 degrees F.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to properly date mark prepared food items, observed inconsistent date marking ("01-29-17", "01-31-17").  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(r)] Observed toxic items/personal (medicine, cigarettes) stored by to go containers near hand wash sink.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed laundry detergent container stored with boxes of French fries.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed shrimp cooling in top of prep top cooler (at 80 degrees F, at 69 degrees F at end of inspection): advised person in charge to utilize more appropriate cooling method/equipment.  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] Observed failure to provide a conspicuously located internal thermometer inside of all cold holding units.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to properly store food item (sauces) 6" above floor.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to properly store wet wiping cloth in sanitizing solution between use.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed scoop (for rice) stored in standing water.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed handle of tongs stored touching raw chicken (in deep freezer left of cook line).  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed gaskets of prep top cooling unit in dis-repair.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed plastic food container (without a handle) being utilized as a scoop.  New Violation.
15A Violation of Code: [511-6-1.05(1)(g)] Observed raw wood being utilized throughout food prep and storage areas; all raw wood must be sealed.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed deep freezer lid in dis-repair; rubber bands being utilized to hold lid on (unit left of cook line).  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed heavy food debris/buildup on non food contact surfaces throughout facility: bottom interior of reach in units, exterior of containers; observed excessive dust buildup on fan near cook line.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed failure to provide hot water at hand washing sink, ware wash sink, and restroom upon arrival; corrected by end of inspection.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] Observed improper ceiling tiles being utilized in food prep/storage areas: must be smooth, sealed, and easily cleanable.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed failure to provide light shields (dry storage area).  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 09/13/2017
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
USA Deli		 Permit #
FSP-060-000484		 Date
09/13/2017
Address
1156 MEMORIAL DR SE 		City/State
ATLANTA GA		 Zipcode
30316
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17D Violation of Code: [511-6-1.07(4)(b)] Observed failure of employees to store personal items (soda) separate from food (stored on box of condiments inside of reach in cooling unit).  New Violation.
Remarks -observed pest traps in dry storage area; last pest control service invoice was provided.

Legal Notice issued for earning a score of U.

*person in charge advised on new food code, given handout on food safety before, during and after a power outage
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 09/13/2017
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