GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  The Big Ketch
Address:  3279 Roswell RD
City:  Atlanta Time In:  02 :  05 PM Time Out:  04 :  50 PM
Inspection Date:    02/04/2020   CFSM:   Alexandra Foley
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-000226
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

91
Grade

A
Date

06/19/19
Prior Score

99
Grade

A
Date

12/17/18
CURRENT SCORE CURRENT GRADE
 
63
  
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)   JC Colon Date:   02/04/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 02/14/2020
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 Big Ketch		 Permit #
FSP-060-000226		 Date
02/04/2020
Address
3279 ROSWELL RD 		City/State
ATLANTA GA		 Zipcode
30305
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Eggs, boiled 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Rice, white 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, grouper 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 40.0 ° F Hot Holding, Main Kitchen, Steam Well, Soup, clam chowder 147.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, romaine 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, sliced 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, boiled egg 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, #4 35.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, cooked corn 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, cooked shrimp 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, #3 40.0 ° F
Hot Holding, Main Kitchen, Steam Well, Vegetables, mash potatoes 142.0 ° F Hot Holding, Main Kitchen, Steam Well, Vegetables, collard greens 158.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, shredded iceberg 50.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, raw calamri 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, lobster meat 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, #2 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, romaine lettuce 59.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, corn mix 62.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Rice, White 62.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, RTE Crab meat 54.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Coleslaw 48.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced 59.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, #1 71.0 ° 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 failure of person in charge active managerial control of risk factors, and good retail practices.
COS- Educated person in charge on risk factors violations and 511-6-1 food code.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed failure to wash hands when required. Observed food employee enter kitchen through back door in main kitchen, and immediately begin to handle food contact surfaces (plates, and utensils) without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single-use articles. COS- Hands were washed onsite.  Corrected On-Site.  New Violation.
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)] Observed failure to cut ready to eat food (shallots) with gloved hands in main kitchen. Except when washing fruits, and vegetables, food employees shall not contact exposed, ready to eat food with bare hands and shall suitable utensils such as deli tissue, spatulas, single-use gloves, or dispensing equipment. COS Shallots were discarded.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed failure to clean food contact surfaces (can opener, knives, and cutting boards) to sight, and touch. Observed can opener encrusted with rust, and excessive food debris on piercing edge. Observed knives stored as clean on knife storage box with heavy food debris. Observed cutting boards with severe grooves with black, and orange yellow debris inside. CA: All food contact surfaces shall be clean to sight, and touch to prevent cross contamination. Advised to replace cutting boards, and can opener.  New Violation. Correct By: 02/14/2020
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold food time/temperature control for safety food items at 41F or lower during the time of the inspection (crab meat, tomatoes, coleslaw, rice, corn mix, and romaine). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- All food discarded.  Repeat Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed failure to remove arm jewelry while prepping food in main kitchen. Except for a plain ring such as wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS Items removed.  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to submerge wiping cloths in sanitizer bucket in main kitchen. Wiping cloths are observed stored on prep tops in main kitchen. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).  New Violation. Correct By: 02/14/2020
   
   
   
Person in Charge (Signature)    Date: 02/04/2020
Inspector (Signature) Skylar Story Date: 02/04/2020
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 Big Ketch		 Permit #
FSP-060-000226		 Date
02/04/2020
Address
3279 ROSWELL RD 		City/State
ATLANTA GA		 Zipcode
30305
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14A Violation of Code: [511-6-1.04(4)(k)] Observed failure to use utensil with handle to scoop ready to eat foods such as sugar, and pita chips. Observed cups with no handle submerged in both items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 and cinnamon. COS Items removed.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] Observed failure to utilize liners that are smooth, easily cleanable, durable, and non-absorbent (towel) to soak up excess grease in pita chip container. All liners shallbe smooth, durable, easily cleanable, and non-absorbent.  Corrected On-Site.  New Violation. Correct By: 02/14/2020
15A Violation of Code: [511-6-1.05(6)(a)] Observed failure to discard food grade containers (clear bins) when in disrepair. Observed pita chips stored in broken bins. All equipment shall be in good repair and proper adjustment.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed failure to properly clean the following: interior/exterior of preptop coolers, stove stop, and grills to sight, and touch. Observed heavy debris on all items inside main kitchen. Observed failure to clean gaskets in in preptop cooler. Advised to clean.  New Violation. Correct By: 02/14/2020
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed failure to maintain flooring inside main kitchen in good repair. Observed broken tiles throughout main kitchen. Broken tiles are seen with pooling water, and food debris. Advised to repair, pooling water contributes to pest breeding.  New Violation. Correct By: 02/14/2020
18 Violation of Code: [511-6-1.07(5)(k)] Observed heavy live gnat activity inside main kitchen area near dish machine. Pest control documents were observed from last treatment 1/1/2020. Advised to increase pest control, and treat for specific insects.  New Violation.
Remarks Chlorine Dish Machine 100ppm
Quaternary Ammonium 200ppm

Shellstock tags observed for raw oysters.
Person in Charge (Signature)    Date: 02/04/2020
Inspector (Signature) Skylar Story Date: 02/04/2020
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