GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
IT'S ALL GOOD
Address:
118 W MARTIN LUTHER KING JR. BLVD
City:
Valdosta
Time In:
03
:
25
PM
Time Out:
05
:
05
PM
Inspection Date:
06/18/2020
CFSM:
Andrew McRae
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-092-000310
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
90
Grade
A
Date
12/11/19
Prior Score
92
Grade
A
Date
06/20/19
CURRENT SCORE
CURRENT GRADE
77
C
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Andy McRae
Date: 06/18/2020
Inspector (Signature)
Follow-up:
YESNO
Follow-up Date:
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 IT'S ALL GOOD
Permit # FSP-092-000310
Date 06/18/2020
Address
118 W MARTIN LUTHER KING JR. BLVD
City/State VALDOSTA GA
Zipcode 31601
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Reheat, Main Kitchen, Steam Table, Chicken, Grilled
168.0 ° F
Reheat, Main Kitchen, Steam Table, Pasta, Mac & cheese
187.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw gizzards
39.0 ° F
Reheat, Main Kitchen, Steam Table, Chicken, Grilled
103.0 ° F
Reheat, Main Kitchen, Steam Table, Pasta, Mac & cheese
156.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C
Violation of Code: [511-6-1.04(1)]
Observed container of rice with live roach at steam table. Rice was being reheated. COS, Rice discarded. Corrected On-Site. New Violation.
6-2
Violation of Code: [511-6-1.04(6)(g)]
Several pots of leftover TCS foods (collard greens, chittlins, pork, baked beans) in RIC without date marking of preparation/disposal date. COS, TCS foods were properly date marked with preparation date of 6/14/20. Corrected On-Site. Repeat Violation.
8-2B
Violation of Code: [511-6-1.07(6)(e)]
Observed several cans/bottles of roach & ant killer (Bengal Roach Spray, Ecologic Ant & Roach Killer 2, Safer Brand Ant & Crawling Insect Killer, Ortho Home Defense)throughout kitchen and on prep tables. Insecticides are fro residential use only. COS, All cans/bottles were removed from kitchen area. Corrected On-Site. New Violation.
17C
Violation of Code: [511-6-1.07(5)(a),(b)]
Detail clean kitchen area. Clean grease and food particles under fryer and stove. New Violation.
18
Violation of Code: [511-6-1.07(5)(k)]
Observed several live roaches throughout kitchen. Please have a pest control company come out to spray. Keep copy of records in facility. New Violation.
Remarks
*Get more hand soap at hand washing sink. Discarded other due to dead roach inside (Opened Ajax bottle).
*Remove any items not used for the purpose of the restaurant from kitchen (container with medicines, big orange massage chair, etc.)
*Any leftover TCS foods must be date marked and discarded within 7 days.
*Recommend detail cleaning facility on off days.
*Watch storage in reach in cooler (roll of raw ground beef).
*Keep insecticides sprays out of kitchen.
*Recommend reheating wings in microwave before placing in steam well. TCS foods must be reheated to 165F within 2 hours.
*The Health Department offers free food safety trainings and informal inspections. Please call (229)245-2314 or email Bernotta.linder@dph.ga.gov to schedule.
*Gave COVID-19 documents (return to work 7 free testing).
*Make sure all food products are sealed tight to prevent any pest contamination.