GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Irish Bred Pub
Address:  1155 Virginia AVE STE A
City:  HAPEVILLE Time In:  11 :  50 AM Time Out:  03 :  00 PM
Inspection Date:    11/05/2019   CFSM:   no leadership certificate
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-30396
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

09/18/19
Prior Score

66
Grade

U
Date

09/10/19
CURRENT SCORE CURRENT GRADE
 
64
  
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)   Jessica Keniston Date:   11/05/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/15/2019
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
Irish Bred Pub		 Permit #
1-30396		 Date
11/05/2019
Address
1155 VIRGINIA AVE STE A 		City/State
HAPEVILLE GA		 Zipcode
30354
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, wings 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, slaw 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, chopped 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, raw 37.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, cooked onoins 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, cooked 34.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, raw 34.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Pork, cooked 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, burger 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, raw shrimp 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, yellow rice 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, ham 40.0 ° F
Hot Holding, Main Kitchen, Steam Table, Vegetables, green beans 144.0 ° F Hot Holding, Main Kitchen, Steam Table, Beef, chili 153.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(a)] No Certified Food Manager for establishment.
511-6-1.03(3)(a) - Food Safety Manager Certification (Pf)
Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
Must obtain a Food Safety Certification for a person in position of leadership within 30 days. The cook in the kitchen, Bernard, who knows all the food safety answers and would typically serve as the leader advised that he now only works a few days a week and is no longer the manager. Therefore, his certificate is cannot serve as the certificate for the facility.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed empolyee wash hands with no hot water. Neither the handwash sink in the kitchen or the handwash sink behind the bar have cold water. The sink in the kitchen ran for approximately 6 minutes and no hot water was ever supplied. Handwash sink water must reach at least 100 degrees. Provide.

511-6-1.03(5)(b) - Cleaning Procedure (P)
(b) Cleaning Procedure.

1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed soil buildup inside ice bin. As previously advised, the ice machine must be cleaned and sanitized on a routinely scheduled basis. Burn all the ice to clean the interior of the unit ensuring that crevices and edges are addressed.  Repeat Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Again observed that working containers of food removed from original container not identified by common name. Observed squeeze bottles and bulk storage containers stored without a label to identify contents. Place the name of the item on the outside of the container.  Repeat Violation.
Person in Charge (Signature)    Date: 11/05/2019
Inspector (Signature) LaTanya Blake Date: 11/05/2019
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
Irish Bred Pub		 Permit #
1-30396		 Date
11/05/2019
Address
1155 VIRGINIA AVE STE A		 City/State
HAPEVILLE GA		 Zipcode
30354
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12A Violation of Code: [511-6-1.04(4)(q)] Observed, again, food stored on floor.
Canned goods on the floor in dry storage area. All foods must be elevated at least 6" above the floor  Repeat Violation.
12A Violation of Code: [511-6-1.04(4)(r)] Observed open bulk food packages stored on the shelf in the dry storage area without protection. Once opened do not store bulk packages on the shelf with the top rolled down. Place package in covered container, sealed bag or full plastic wrap.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. The container of water with utensils in it was at511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C)
(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). 114 degrees instead of the required 135 per the code below:  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In the flat bulk storage containers on the shelf across from the dishwasher there are 2 unlabeled containers. The top container has a bowl stored in the product improperly. Do not leave bowls stored in food. The only utensil that can be stored in food is a utensil with a handle and the handle is stored up out of the food.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed single-service items stored on floor. Straws on the floor in front of the dry storage area and shot cups on the floor in a crate behind the bar. Single-use items must be stored off the floor per code below:
511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C)
(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] 1. Observed, again, dust debris and grease accumulation on the ceiling tiles/light covers in the main kitchen above the cook line.
2. Observed, again, most nonfood-contact surfaces throughout the kitchen are soiled with food debris and soil residue. Facility must clean kitchen surfaces daily. (shelf at pass-through window, cooler door assembly, shelves) Rusty shelves cannot be cleaned so resurface or replace where needed such as in WIF and in the dry storage area.

Facility was previously advised that nonfood contact surfaces shall be free of accumulations of dust, food debris/residue, and any other debris.  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food debris accumulated on kitchen floor. The floor under/behind equipment throughout the facility is has a large accumulation of trash, food debris and soil residue including the kitchen and the bar. Inside the WIC behind the kegs (as seen through the gate from the other WIC) there is a large accumulation of debris behind the kegs. The floor under the shelves in the WIF are dirty as well. The facility must clean the ENTIRE floor surface throughout the entire kitchen by MOVING items out and accessing hard to reach areas.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Hot water not provided/shut off at employee handwash sink. Neither the sink in the kitchen or the behind the bar have hot water. Provide. IF the issue is due to age of structure or distance of unit then facility may consider installing a booster heater to meet the needs of the kitchen.  New Violation.
17C Violation of Code: [511-6-1.07(2)(d)] Observed worn, torn and/or soiled floors/carpeting. Any place that the carpet surface has been worn down by wear and tear or heavily soiled over time must be replaced with carpet that is in good condition and cleanable. Area specifically addressed is the area at the entry door.  New Violation.
17D Violation of Code: [511-6-1.05(3)(d)] Hood system has not been cleaned since August per the tag on the unit. The unit is heavily covered in oil with oil shoots forming along the rails instead of pouring down to collection cup. Facility must have the hood system cleaned and ensure proper operation.  New Violation.
Person in Charge (Signature)    Date: 11/05/2019
Inspector (Signature) LaTanya Blake Date: 11/05/2019
    3
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
Irish Bred Pub		 Permit #
1-30396		 Date
11/05/2019
Address
1155 VIRGINIA AVE STE A		 City/State
HAPEVILLE GA		 Zipcode
30354
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
18 Violation of Code: [511-6-1.07(5)(k)] Observed small flying insects in bar area. Several gnats observed on the end in front of the office. Facility must work with a licensed pest control provider to eliminate the presence of gnats including DETAIL cleaning behind the bar and removing unnecessary items/storage to reduce the potential for breeding areas.  New Violation.
Remarks - Inspection the result of complaint number 73807442: "There are rats in the ceiling, the last health inspection, the owner blocked them up there. There is rat feces everywhere in the office. As soon you walk into the building, there is a huge mold stain on the carpet. The kitchen and prep line where the fuse box there is a craft In the wall and there is roaches in the wall. There is still mold in certain areas. Behind the bar the drains are not connected, and the chef in the kitchen is not
certified at all."
- This is the 2nd consecutive failure of an inspection so facility required to voluntarily close per Food Code. Facility to remain closed until violations corrected. Legal Notice #300727
- Facility does not have hot water so facility is required to close until hot water is provided. #300735
- Facility may be issued court citations due to repeated failures and repeat violations.
The new manager for the facility advised that he was "not on the clock yet" so he couldn't/didn't participate in the inspection. Previous manager, Bernard, was in the kitchen as a cook. Mr. Bernard was able to answer basic food safety questions.
The GM, Jessica Keniston, came to the facility prior to the completion of typing the report so she completed the inspection review and will serve as the POC for the intervention. She can be reached 770-572-1571.
Person in Charge (Signature)    Date: 11/05/2019
Inspector (Signature) LaTanya Blake Date: 11/05/2019
    4