GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Tabla
Address:  77 12th ST STE RT-2
City:  Atlanta Time In:  12 :  30 PM Time Out:  03 :  30 PM
Inspection Date:    09/27/2017   CFSM:   Must obtain
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-002222
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

100
Grade

A
Date

06/20/16
Prior Score

75
Grade

C
Date

06/10/16
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)   Lhakpa Sherpa Date:   09/27/2017
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/09/2017
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
Tabla		 Permit #
FSP-060-002222		 Date
09/27/2017
Address
77 12TH ST STE RT-2 		City/State
ATLANTA GA		 Zipcode
30309
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Kitchen Expo Line, Counter Top/Table, Vegetables, Fried Samosa under expo prep table 77.0 ° F Cold Holding, Kitchen Expo Line, Counter Top/Table, Cheese, Indian Style Cheese 54.0 ° F Hot Holding, Kitchen Expo Line, Counter Top/Table, Vegetables, Mashed potatoes 51.0 ° F
Hot Holding, Kitchen Expo Line, Counter Top/Table, Vegetables, Yellow Lentil 174.0 ° F Cold Holding, Cook Line, Counter Top/Table, Dairy, Heavy Cream 60.0 ° F Cold Holding, Cook Line, Counter Top/Table, Chicken, Curry Chicken 75.0 ° F
Cold Holding, Cook Line, Counter Top/Table, Chicken, Red Chicken 61.0 ° F Hot Holding, Expo Line, Steam Well, Vegetables, Potatoes and Vegetables 188.0 ° F Cold Holding, Cook Line, Reach In Cooler, Ambient, 21.0 ° F
Cold Holding, Cook Line, Prep Top Cooler, Dairy, Cream 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 42.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, 04.0 ° F
Cold Holding, Tandoor Prep Area, Reach In Cooler, Ambient, 35.0 ° F Cold Holding, Tandoor Prep Area, Reach In Cooler, Ambient, 32.0 ° F Cold Holding, Tandoor Prep Area, Reach In Cooler, Ambient, 35.0 ° F
Cold Holding, Tandoor Prep Area, Prep Top Cooler, Duck, 35.0 ° F Cold Holding, Tandoor Prep Area, Prep Top Cooler, Lamb, Ground Lamb 35.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed failure to provide a valid certified food safety certificate. Sandeep Kothari certificate expired 8/13/2017.
*Facility must show proof that an employee that has supervisory and management responsibility has enrolled in a certified food safety course within 10 days or before follow-up inspection.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed failure to provide hot water at hand sink located at entrance of main kitchen.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed failure to provide hand soap at hand sink located between prep sinks and Tandoor prep area. Observed hand sanitizer stored in dispenser at hand sinks.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed failure to properly sanitize at the dish machine. Sanitize solution 0ppm. COS: Facility must utilize the 3 compartment sink to sanitize until dish machine is capable of properly sanitizing.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed failure to provide sanitize solution at concentration specified in code in red buckets throughout facility. Chlorine well above concentration specified in food code. CL solution at 200ppm COS: Chlorine solution diluted to 100ppm.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold TCS foods stored on counter in expo area and at cook line. COS: Food product was rapidly chilled in cooler or RIF since product was not held out past 2 hours.  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly hot hold melted unsalted butter stored on counter on expo line and Tandoor area. COS: Cooled down in RIC until dinner service and will be stored at 135 degrees Fahrenheit when dinner begins.  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed failure to provide the time as a public health control written procedures and logs for the blanched cauliflower and samosas stored on prep top located by the fryer. *Facility was previously approved to keep products on time. Facility must keep procedures on premise and completed time logs. COS: The califlower and samosas were discarded at 2:30pm.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed failure to discard in house made sauces after 7 days. (Achari and Onion tomato) Must obtain variance, HACCP, or health department approval to hold product past 7 days.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed failure to properly label food once removed from original container and packaging. Must label seasonings above expo line, large containers of flour, and salt, and bottles of oil located at cook line.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(3)(j)] Observed raw chicken improperly thawing in the vegetable/ fruit prep sink.  Corrected On-Site.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] *Observed hand sink handle in female restroom and dump sink handle at bar in disrepair.
*Observed leak in pipe coming from vegetable prep sink. Container collecting the water located between prep sink and 3 compartment sink.  New Violation.
   
   
   
   
   
Person in Charge (Signature)    Date: 09/27/2017
Inspector (Signature) Date: 09/27/2017
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
Tabla		 Permit #
FSP-060-002222		 Date
09/27/2017
Address
77 12TH ST STE RT-2		 City/State
ATLANTA GA		 Zipcode
30309
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks *** Facility 511-6-1 Acknowledgement Forms given at exit interview***

ADVISEMENTS:
*Observed improper storage of raw animal meats and ready to eat food product at prep top cooler located upon entry of kitchen in Tandoor prep area.
*Observed butane lighter and ice machine cleaner stored by food product. Must separate to avoid contamination of consumer food product.
*Observed scoop handle stored in food product in large containers of flour, and sugar.
Person in Charge (Signature)    Date: 09/27/2017
Inspector (Signature) Date: 09/27/2017
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