GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE SLEEPY POTATO
Address:  880 Martin Luther King Jr. DR
City:  Atlanta Time In:  03 :  40 AM Time Out:  05 :  00 AM
Inspection Date:    11/16/2019   CFSM:   Bion Green
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-003290
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

94
Grade

A
Date

06/18/19
Prior Score

90
Grade

A
Date

12/17/18
CURRENT SCORE CURRENT GRADE
 
59
  
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)   Thelman Ibrahim Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/26/2019
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
THE SLEEPY POTATO		 Permit #
FSP-060-003290		 Date
11/16/2019
Address
880 MARTIN LUTHER KING JR. DR 		City/State
ATLANTA GA		 Zipcode
30314
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] Active Managerial Control measures are not satisfactory for establishment to be in compliance with code / CA: Persons in charge, managers or CFSM must be properly trained or retrained  New Violation. Correct By: 11/26/2019
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed no paper towels in handwashing sinks in main kitchen, bar, and bathrooms. CA: PIC advised that all handwashing sink shall be provided with disposable towels.  New Violation. Correct By: 11/26/2019
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed soiled bowl in handwashing sink in the main kitchen area. CA: PIC advised that A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.  New Violation. Correct By: 11/26/2019
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw bacon out of packaging in reach in cooler in the main kitchen stored directly on ready to eat food. Observed raw animal products, and raw shell egg stored next to various ready to eat foods in reach in cooler in main kitchen. CA: PIC advised that Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food  New Violation. Correct By: 11/26/2019
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food not covered in reach in cooler in the main kitchen area and subject to contamination. CA: PIC advised that food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.  New Violation. Correct By: 11/26/2019
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed cutting board heavily soiled in main kitchen area attached to preptop cooler. Observed accumulations inside containers housing clean utensils - stored inside ware wash sink.Observed heavily soiled pan with accumlated black residue. CA: PIC advised that equipment food-contact surfaces and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.  New Violation. Correct By: 11/26/2019
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to utilize proper date marking of several foods in both reach in coolers throughout the main kitchen. CA: PIC advised that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety;  New Violation. Correct By: 11/26/2019
10D Violation of Code: [511-6-1.04(7)(c)] Observed working containers of unidentifiable food substances removed from original container not identified by common name. CA: PIC advised that Label information shall include: The common name of the food, or if there is no common name, an adequately descriptive identity statement;  New Violation. Correct By: 11/26/2019
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to store wet wiping cloths in sanitizing solution between use. Observed wet wiping cloth placed on top of equipment. CA: PIC advised that Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05; and Laundered daily.  New Violation. Correct By: 11/26/2019
13A Violation of Code: [511-6-1.02(1)(f)(1)] Observed failure to post food service permit in establishment. CA: PIC advised that the permit must be posted the in a location in the food service establishment that is conspicuous to consumers  Repeat Violation. Correct By: 11/26/2019
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed clean bowls improperly stored upright in main kitchen area. Inside of bowls were exposed to dust and debris. All uthensils shall be properly stored to prevent contamination. CA: PIC advised that clean and equipment and utensils shall be stored covered or inverted.  New Violation. Correct By: 11/26/2019
15A Violation of Code: [511-6-1.05(6)(a)] Observed gaskets of reach in cooler in disrepair. CA: PIC advised that Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  Repeat Violation. Correct By: 11/26/2019
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed containers with build up debris (corn meal/ flour plastic containers) from continuous use without cleaning. Observed reach in cooler in the main kitchen with acculmated food debris throughout the unit. CA: PIC advised that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation. Correct By: 11/26/2019
Person in Charge (Signature)    Date:  
Inspector (Signature) shirleyas chambers Date: 11/16/2019
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
THE SLEEPY POTATO		 Permit #
FSP-060-003290		 Date
11/16/2019
Address
880 MARTIN LUTHER KING JR. DR 		City/State
ATLANTA GA		 Zipcode
30314
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed heavy debris on walls in ceilings in the main kitchen area and throughout the building. CA: PIC advised that all physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.  New Violation. Correct By: 11/26/2019
18 Violation of Code: [511-6-1.07(5)(k)] Observed pest (live, and dead roaches and live rodents) in the main kitchen area. All establishment shall operate with consistent pest control management service to prevent possible pest infestation and possible contamination. CA: Advised PIC to get pest control service ASAP  Repeat Violation. Correct By: 11/26/2019
Remarks Shirleyas Chambers and Skylar Story accompanied James Dennis on night team inspection on 11.16.19

**Inspection report score differs from paper score due to repeat violations not taken into account.
Person in Charge (Signature)    Date:  
Inspector (Signature) shirleyas chambers Date: 11/16/2019
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