GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Andaz Savannah
Address:  14 Barnard ST
City:  Savannah Time In:  09 :  00 AM Time Out:  10 :  45 AM
Inspection Date:    08/04/2022   CFSM:   Peter Schaffer (Not on staff)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-025-000858
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

84
Grade

B
Date

03/24/21
Prior Score

96
Grade

A
Date

10/24/19
CURRENT SCORE CURRENT GRADE
 
72
  
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
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)   Peter Schaffer Date:   08/04/2022
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/04/2022
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
Andaz Savannah		 Permit #
FSP-025-000858		 Date
08/04/2022
Address
14 BARNARD ST 		City/State
SAVANNAH GA		 Zipcode
31401
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Bar, Reach In Cooler, Dairy, milk 38.0 ° F Cold Holding, Bar, Reach In Cooler, Dairy, half n half 36.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, milk 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, sour cream 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, slice cheese 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, ribs 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, steak 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, broccoli 53.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pasta, mac n cheese 50.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Turkey, turkey 52.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, ham 51.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Pork, sausage link 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Pork, sausage patty 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, sausage 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, ambient 36.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Hamburger, hamburger patty 41.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(a)] In discussion with the PIC, servsafe certificate expired. PIC scheduled to take recertification.

RCA: 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.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed no paper towel available at hand sink in main kitchen.

CA COS: Educated PIC of maintaining hand sink stocked with soap and paper towel at all times. Employee replaced paper towel at handwashing station.

RCA: 511-6-1.07(3)(b) - Hand Drying Provision
(b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device; or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed multiple food dishes stored in cold holding units uncovered (spinach, sweet potatoes, oatmeal, and beef).

COS CA: Educated PIC to wrap foods and use covering. Pic discarded the food items that were uncovered.

RCA: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C)
(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed reach in cooler not holding temperature of 41F or below. See temperature log for specific temperatures.

COS CAS: Educated PIC that TCS products must be stored at 41F or below. PIC discarded all TCS items in cold holding unit.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)
(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 08/04/2022
Inspector (Signature) Jakeshia Peterson Date: 08/04/2022
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
Andaz Savannah		 Permit #
FSP-025-000858		 Date
08/04/2022
Address
14 BARNARD ST 		City/State
SAVANNAH GA		 Zipcode
31401
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed items stored in reach in cooler that have been cooked and held for more than 24 hours with no date marking mechanisms in place.

CA COS: Discussed different methods with PIC for date marking procedures. (ie, labeling, date marking, etc.) PIC discarded defective items (beef, sausage, sweet potatoes, etc.)

RCA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
(g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. Pf  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed multiple items in dry storage and in main kitchen and walk in freezer on floor.

RCA: 511-6-1.04(4)(q) - Food Storage (C)
(q) Food Storage
1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor.
2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.  New Violation.
Remarks Joint inspection with Bethany Grubbs
Person in Charge (Signature)    Date: 08/04/2022
Inspector (Signature) Jakeshia Peterson Date: 08/04/2022
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