GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  EMORY UNIVERSITY ROLLINS CAFE
Address:  1518 CLIFTON RD
City:  ATLANTA Time In:  10 :  25 AM Time Out:  12 :  00 PM
Inspection Date:    10/18/2022   CFSM:   Lamont Fisher 5/2024
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS044-887725
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

92
Grade

A
Date

04/10/19
Prior Score

93
Grade

A
Date

08/29/18
CURRENT SCORE CURRENT GRADE
 
88
  
B
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)   Lamont Fisher Date:   10/18/2022
Inspector (Signature)  
Follow-up: YES circle   NO circle
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
EMORY UNIVERSITY ROLLINS CAFE		 Permit #
FS044-887725		 Date
10/18/2022
Address
1518 CLIFTON RD 		City/State
ATLANTA GA		 Zipcode
30322
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Warmer - Cabinet, Dairy, alfredo sauce 156.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Soup, clam chowder 152.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Soup, Chili 167.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 35.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 33.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, shredded 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, dry storage area 42.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, Beverage Air reach in freezer 14.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, Food frozen solid 14.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Dairy, skim milk 42.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, Coffee dairy cooler 32.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Fish/Seafood, ****Emory Roll (tuna) 45.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Ambient, Display cooler # 2 41.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Chicken, ***dill chicken salad sandwich 45.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Fruit, ***Cut melons (cantaloupe and honey dew) 47.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Turkey, ***Sandwich 46.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, Display cooler #1 41.0 ° F Cooling, Main Kitchen, Walk in Cooler, Pork, sausage @ 1hr 56.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Chicken, @1hr 57.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, @ 1hr 55.0 ° F Cooling, Main Kitchen, Walk in Cooler, Fish/Seafood, shrimp @ 1hr 70.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Pasta, @ 1hr 50.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, @ 1hr 43.0 ° F Cooling, Main Kitchen, Walk in Cooler, Pork, sausage @ 1hr 53.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Ambient, 41.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, @ 2hrs 48.0 ° F Cooling, Main Kitchen, Walk in Cooler, Chicken, @ 2hrs 47.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Pasta, @ 2 hrs 44.0 ° F Cooling, Main Kitchen, Walk in Cooler, Pork, sausage @ 2hrs 43.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed multiple time/temperature control for safety (TCS) food items not cold holding at 41 degrees Fahrenheit or below. Please see items on temp section/sheet marked with an asterisk. Corrected on site (COS): Discarded turkey and chicken salad sandwiches, mixed greens salad, sushi rool, and fruit cups with cut melons. Corrective Action (CA): Advised to maintain cold TCS foods at 41 degrees Fahrenheit or below.  Corrected On-Site.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed improper cooling methods of TCS foods. CA: Person in charge (PIC) advised to cool foods using effective methods (shallow containers, loosely/uncovered pans, blast chiller, etc.). COS: Uncovered cooked chicken, shrimp, quinoa salad, and moved shrimp to walk in freeezer.  Corrected On-Site.  New Violation.
Remarks - Calibrations: DT, TP, LP 32F
- Observed EHP, vomit/fecal procedures, and TPHC in compliance.
Advisements:
- Observed 2 out of ~20 half gallon 1/2 and 1/2 with expiration date of 10/15. Advised to used by date on container or discard (future violation will be assessed for 3 points on routine inspection).
- Post permit and inspection certificate upon entry into the Cafe in a conspicuous location between five feet and seven feet from the floor and in
an area where it can be read at a distance of one foot away (1 point violation on future routine inspection).
- The original CFSM certificate shall be posted in public view in each food service establishment (4 point violation on future inspection).
Person in Charge (Signature)    Date: 10/18/2022
Inspector (Signature) Saskia Patterson Date: 10/18/2022