GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Big Kahuna
Address:  303 Peachtree Center AVE STE PCA-01
City:  Atlanta Time In:  01 :  05 PM Time Out:  02 :  25 PM
Inspection Date:    09/26/2017   CFSM:   Rahim Kaba
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-001627
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

81
Grade

B
Date

03/11/16
Prior Score

94
Grade

A
Date

06/04/15
CURRENT SCORE CURRENT GRADE
 
57
  
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)   Rahim Kaba Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/06/2017
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
Big Kahuna		 Permit #
FSP-060-001627		 Date
09/26/2017
Address
303 PEACHTREE CENTER AVE STE PCA-01 		City/State
ATLANTA GA		 Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Grill Prep, Reach In Cooler, Fish/Seafood, Shrimp 40.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Chicken, Raw 40.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Cheese, pimento 38.0 ° F
Cold Holding, Grill Prep, Reach In Cooler, Beef, 41.0 ° F Cold Holding, Grill Prep, Ice Bath, Eggs, Boiled 38.0 ° F Hot Holding, Grill Prep, Steam Table, Fish/Seafood, Shrimp 187.0 ° F
Hot Holding, Grill Prep, Steam Table, Beef, Steak 159.0 ° F Hot Holding, Grill Prep, Steam Table, Rice, 167.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Fish/Seafood, Tuna 66.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, Salsa 63.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, Pico 64.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, 64.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Fish/Seafood, Fish 41.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Vegetables, Cole Slaw 41.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, Pico 41.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Tomatoes, 41.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, 36.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, 35.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Ambient, 40.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed Person in Charge failed to demonstrate active managerial control by being in compliance and having no violations of Priority Items during the current inspection.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed employee bowl with spoon inside the RIC on the grill line. COS- Bowl discarded. All food consumption must occur outside the food prep area.  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed personal drinks stored on the counter top in the main kitchen beside seasonings. COS- Cup discarded.

A consumption must occur with a single use cups with a lid and straw.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed hand sink near the ware washing machine blocked with First aid kit, and spray bottle. COS- Items removed.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to store food covered on the grill prep line. Observed failure to cover tortilla strips, and shells. COS- All items covered with saran wrap.

Observed flour bin and container stored uncovered in storage closet. All food items must be adequately covered. COS- Bins removed and covered.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed heavy mold like substance in the ice machine located in the main kitchen. The ice machine must be decommissioned and thoroughly cleaned prior to the follow-up inspection.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to cold hold TCS foods at 41*F and below. ( Tomatoes 64*F, Pico De Gallo 64*F, Salsa 63*F). COS- Items discarded.  Corrected On-Site.  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed failure to discard for TCS foods past the 7 day requirement. ( Tabasco mayo 8/29/2017, Pimento Cheese 7/2017). COS- Items discarded.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed failure to label squeeze containers and bottles with the common food name. Once food is removed from the original container, and containers must be labeled.  New Violation.
11A Violation of Code: [511-6-1.05(3)(a)] Observed prep top unit in the grill area holding TCS foods above 41*F. The facility must have the cooler serviced prior to the follow-up inspection.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed employee personal drink stored in the ice machine ice used for customers drinks. COS- Personal drink discarded.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure store food on the ground in the WIF and in the dry storage closet. All food items must be stored at least 6" above the ground.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wet cloths stored on the counter tops in the grill prep area and not in sanitizing solution in between use. COS- Wet Wiping cloths removed.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 09/26/2017
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
Big Kahuna		 Permit #
FSP-060-001627		 Date
09/26/2017
Address
303 PEACHTREE CENTER AVE STE PCA-01		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
13A Violation of Code: [511-6-1.02(1)(d)] Observed previous inspection score of 81 B hidden behind occupancy documentation near the restroom. The score must be adequately displayed within the guidelines specified in the Georgia Food Code.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed scoop stored touching rice on the grill prep line, and scoops touching seasoning and spices in the dry storage area. COS- Scoops removed.  Corrected On-Site.  Repeat Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed failure to provide test strips for the QAC sanitizing solution used in the sanitizing buckets. The facility must obtain the appropriate test strips prior to the follow-up inspection.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed failure to provide hot water for hand-washing in the women restroom. The women restroom is now closed until hot water is obtained. The men restroom will be used as unisex. Legal notice provided.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed the facility requires a detailed cleaning of all areas, main kitchen, beer cooler, WIC, and srry storage closet. The facility must be detailed cleaned prior to the follow-up inspection.  New Violation.
Remarks ** MUST UPDATE CONSUMER ADVISORY ON ALL MENUS**

Ware Washing Machine: 100 ppm (CHLORINE)
Sanitizing Bucket: 300 ppm (QAC)
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 09/26/2017
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