GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE DOBBS COMMON TABLE
Address:  605 ASBURY CIR
City:  ATLANTA Time In:  10 :  15 AM Time Out:  02 :  05 PM
Inspection Date:    11/06/2023   CFSM:   Nicholas Walker
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS044-890229
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

100
Grade

A
Date

03/15/22
Prior Score

100
Grade

A
Date

02/17/21
CURRENT SCORE CURRENT GRADE
 
98
  
A
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)   Denise Fowlin Date:   11/06/2023
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
THE DOBBS COMMON TABLE		 Permit #
FS044-890229		 Date
11/06/2023
Address
605 ASBURY CIR 		City/State
ATLANTA GA		 Zipcode
30322
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooling, Main Kitchen, Blast Chiller, Dairy, Egg Salad Sandwich 2nd temp 32.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Production Cooler: Yogurt 30.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Salad, Production Cooler: Kale Salad 39.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Rice, Production Cooler: Farro 1st temp 46.0 ° F Cooling, Main Kitchen, Walk in Cooler, Rice, Production Cooler: Farro 2nd temp 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Meat Cooler: Raw Ground Beef Patty 37.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Meat Cooler: Marinated Raw Chicken Breast 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Produce Cooler: Butter 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Produce Cooler: American Cheese 37.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Cut Leafy Greens, Pizza Section: Spinach 36.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Cut Leafy Greens, Pizza Section: Cut Lettuce 38.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, Pizza Section: Marinara 42.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Pork, Pizza Section: Pepperoni 41.0 ° F Reheat, Front Food Service, Oven, Pizza, Pizza Section: Pepperoni 191.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, The Market Table 38.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Cheese, The Market Table: American Cheese 38.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Deli Meat, The Market Table: Roast Beef 42.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, The Market Table: Yogurt 38.0 ° F
Hot Holding, Front Food Service, Warmer - Cabinet, Rice, Fire & Spice Section: Fried Rice 166.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, Cut Leafy Greens, Stem to Root Section: Cabbage 140.0 ° F Cooling, Front Food Service, Reach In Cooler, Tofu, Stem to Root Section 44.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Dairy, Coffee Station: Half & Half (In Use) 42.0 ° F Cooling, Main Kitchen, Blast Chiller, Dairy, Egg Salad Sandwich 1st temp 44.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Baking Section: Sour Cream 33.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Cheese, Cottage Cheese 2nd temp 33.0 ° F Cooling, Main Kitchen, Reach In Cooler, Cheese, Cottage Cheese 1st temp 44.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Cottage Cheese 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fruit, Cantaloupe 38.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Dairy, Butter 41.0 ° F Receiving, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Coleslaw Mixture 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Salad, Produce Section: Pasta Salad 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Salad, Produce Section: Bean Salad 38.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, Grilled Chicken 154.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, #2 161.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, #1 137.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, #1 196.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, #1-Peri Peri Chicken 151.0 ° F Hot Holding, Main Kitchen, Counter Top/Table, Pasta, Noodles 155.0 ° F Just Cooked, Main Kitchen, Tilt Skillet, Soup, Corn Soup 196.0 ° F
Just Cooked, Main Kitchen, Tilt Skillet, Soup, Beef & Veggie Soup 204.0 ° F Reheat, Main Kitchen, Oven, Vegetables, Tofu 149.0 ° F Reheat, Main Kitchen, Oven, Vegetables, Corn with Onions 183.0 ° F
Reheat, Main Kitchen, Oven, Vegetables, Lentils 184.0 ° F Reheat, Main Kitchen, Stove Top, Cut Leafy Greens, Spinach with Cheese 191.0 ° F Just Cooked, Main Kitchen, Oven, Beef, Beef Tips 188.0 ° F
Just Cooked, Main Kitchen, Oven, Chicken, Grilled Chicken 201.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
13A Violation of Code: [511-6-1.02(1)(f)(1)] Observed facility operating with 2022 food service permit. CA: The most current permit shall be displayed in view of customers.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed accumulated debris on ceilings at pizza station in front food service area and various areas in the main kitchen.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed accumulated debris on ceilings at pizza station in front food service area and various areas in the main kitchen.  New Violation.
Remarks Food frozen solid inside walk-in-freezer and two door reach-in-freezer.
Person in Charge (Signature)    Date: 11/06/2023
Inspector (Signature) Jasmine Williams Date: 11/06/2023
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 DOBBS COMMON TABLE		 Permit #
FS044-890229		 Date
11/06/2023
Address
605 ASBURY CIR 		City/State
ATLANTA GA		 Zipcode
30322
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Observed quat ammonium available between 300-400ppm inside multiple sanitizing buckets located at front food service area and main kitchen,
Observed mechanical warewashing machine=180F per heat indicator.
Observed invoices for produce received.
Observed multiple warming cabinets, reach-in-coolers, & prep-top-coolers not in use during inspection located at front food service area and main kitchen.
Observed one hand sink out of service in main kitchen near tilt skillets.
Observed signed employee health agreements for permanent and temporary associates.
Observed Norovirus clean-up kit.
Orkin serviced facility 11/5/23.
Discussed the following:
-Observed tongs for unwrapped apples located at front food service area not being monitored. Observed students grab unwrapped apples with bare-hand. Corrected-on-Site: Unwrapped apples were removed from all stations at front food service area. If observed at next inspection, 9 points will be assessed.
-Observed water draining into a container at the produce section in main kitchen. The water was disposed, but if the drainage is not repaired, 1 point will be assessed during next inspection.
Accompanied by Subrina Islam.
Person in Charge (Signature)    Date: 11/06/2023
Inspector (Signature) Jasmine Williams Date: 11/06/2023
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