GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Nole Bella Inc/ DBA Arize Breakfast Cafe
Address:  3650 Marketplace BLVD
City:  Atlanta Time In:  10 :  50 AM Time Out:  12 :  45 PM
Inspection Date:    11/19/2019   CFSM:   Alexandra Smith
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-005028
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

03/13/19
Prior Score

90
Grade

A
Date

08/07/18
CURRENT SCORE CURRENT GRADE
 
58
  
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)   Carl Whalen Date:   11/19/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/29/2019
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
Nole Bella Inc/ DBA Arize Breakfast Cafe		 Permit #
FSP-060-005028		 Date
11/19/2019
Address
3650 MARKETPLACE BLVD 		City/State
ATLANTA GA		 Zipcode
30344
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Ice Bath, Eggs, pooled 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, whites 48.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, salmon 50.0 ° F
Cold Holding, Main Kitchen, Cooler, Pork, sliced sausage 38.0 ° F Cold Holding, Main Kitchen, Cooler, Tomatoes, chopped 45.0 ° F Cold Holding, Main Kitchen, Cooler, Pork, sausage link 39.0 ° F
Cold Holding, Main Kitchen, Cooler, Eggs, french toast mixture 44.0 ° F Hot Holding, Main Kitchen, Steam Well, Vegetables, grits 163.0 ° F Hot Holding, Main Kitchen, Steam Well, Vegetables, potatoes 150.0 ° F
Hot Holding, Main Kitchen, Steam Well, Chicken, sausage - top 122.0 ° F Hot Holding, Main Kitchen, Steam Well, Chicken, sausage - bottom 155.0 ° F Hot Holding, Main Kitchen, Steam Well, Turkey, sausage - top 125.0 ° F
Hot Holding, Main Kitchen, Steam Well, Turkey, sausage - bottom 130.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, raw fillets 37.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, cooked oxtails 37.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed employee improperly washing hands. Staff observed immediately placing hands under water after getting soap AND not washing long enough. Ensure staff is properly washing hands per the code below:
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

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may
use disposable paper towels or similar clean barriers when touching surfaces such as manually
operated faucet handles on a handwashing sink or the handle of a restroom door.

4. If approved and capable of removing the types of soils encountered in the food operations
involved, an automatic handwashing facility may be used by food employees to clean their hands
or surrogate prosthetic devices.  New Violation.
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.
Provide.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Provide.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(c)] Observed buildup of slime in the interior of ice machine. The interior ceiling surface of the ice maker is soiled. Burn all of the ice to clean/sanitize inside of the unit.  New Violation.
Person in Charge (Signature)    Date: 11/19/2019
Inspector (Signature) LaTanya Blake Date: 11/19/2019
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
Nole Bella Inc/ DBA Arize Breakfast Cafe		 Permit #
FSP-060-005028		 Date
11/19/2019
Address
3650 MARKETPLACE BLVD 		City/State
ATLANTA GA		 Zipcode
30344
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed, again, foods stored as cold exceeding the maximum temperature allowed of 41F. Liquid eggs on top of ice instead of down in the ice and items in the prep top across from the grill. The facility must ensure that all equipment AND storage methods are adequate enough to maintain food cold at 41F or lower at all times...even during a rush period.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Observed the large and small size link sausages in the containers in the steamwell below the minimum allowed of 135F. Ensure the items in the unit are stored, stirred and/or rotated to maintain at least 135F or higher.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Items in Freezer, oxtails and other items in coolers.
Observed stored items without a date to determine when to discard. Once prepared, and held at least 24 hours, food must be dated to determine when to discard.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Food items in storage containers were not identified with the common name of the food item . Observed several squeeze bottles, food containers in coolers and several bagged/stored items in freezer without a label to identify contents. Ensure food that is not stored in its original container is labeled to identify the contents stored.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Boiled potatoes stored greater than 2 inches in a container observed with the food container sitting on top of ice, instead of submerged down in the ice to facilitate rapid cooling. Ice only chills what it touches so ensure that if using ice product is submerged in the ice with ice on the bottom and around all sides.  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] No conspicuously located thermometer in holding unit. The small prep-top cooler in front of the grill next to the wall does not have a thermometer. All items temped in the unit were too warm. No means to verify if unit operating properly. Ensure that all coolers have thermometers.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed, again, staff handling food wearing a watch. Only one solid ring band is allowed per the code below:
511-6-1.03(5)(g) - Jewelry (C)
(g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed soiled dry wiping cloth in use.
Clean wiping cloth not properly stored.
Observed cloth used to wipe pans that had moisture in it then stored on the prep-top cooler surface. Once soiled and wet, dirty cloths must be stored in a sanitizing solution. If a dry cloth is visibly soiled and no longer effective for wiping it must be stored in sanitizing solution and another dry cloth provided for whatever purpose facility uses dry cloths.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed utensils Improperly stored in dirty, standing room temperature water.
As previously advised, the options for storing utensils are listed below.511-6-1.04(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).  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed single-service articles stored without protection from contamination. Coffee filter stored directly on other items on shelf without protection. Leave filters in sleeve or place in covered container or sealed bag to protect.  New Violation.
   
   
Person in Charge (Signature)    Date: 11/19/2019
Inspector (Signature) LaTanya Blake Date: 11/19/2019
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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
Nole Bella Inc/ DBA Arize Breakfast Cafe		 Permit #
FSP-060-005028		 Date
11/19/2019
Address
3650 MARKETPLACE BLVD 		City/State
ATLANTA GA		 Zipcode
30344
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed residue build-up on nonfood-contact surface. Throughout the facility observed that most nonfood-contact surfaces were dirty to include inside line coolers, shelf below pass-through window and under grill. Clean ALL surfaces throughout the facility.
NOTE: Dishwash machine trays, and the ice scoop holder (residue accumulated around the letters) should also be maintained clean. If cannot scrub clean to the appearance of cleanliness then replace.  New Violation.
17B Violation of Code: [511-6-1.07(2)(q)] Observed garbage on the ground and/or pad around dumpster. Clean area around assigned dumpster. (Note: The other facilities using dumpsters stored in the area have the same enforcement.)  New Violation.
Remarks Facility issued legal notice #300249 for the failing this inspection. As a result, the facility is scheduled to have an intervention hearing with Janice McClain. Contact Mrs. McClain at 404-613-5579 to schedule. The intervention, and the onsite training, should be scheduled prior to the followup inspection so please contact to schedule immediately. The PIC for the intervention is the owner Carl D. Whalen, contact number is cell 404-550-4185.
NOTE: An asterisk is required next to the food item that the Consumer Advisory is posted on the menu for.
Person in Charge (Signature)    Date: 11/19/2019
Inspector (Signature) LaTanya Blake Date: 11/19/2019
    4