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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.)
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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
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| Compliance Status |
COS |
R |
| 1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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| 2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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| 3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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| 4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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| Compliance Status |
COS |
R |
| 5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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| 6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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| 7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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| 8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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| 9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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| GOOD RETAIL PRACTICES |
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(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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| 10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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| 11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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| 12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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| 13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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| Compliance Status |
COS |
R |
| 14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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| 15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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| 16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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| 17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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| 18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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| 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). |
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Establishment
ChefRoast LLC |
Permit #
FSP-060-010979 |
Date
03/22/2024 |
Address
800 FORREST ST NW K24
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City/State
ATLANTA GA |
Zipcode
30318 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, number 2
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29.0 ° F
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Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, number1
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33.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Orka with sauce
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46.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Orka
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45.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Collard greens
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63.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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2-2D
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Violation of Code: [511-6-1.06(2)(o)]
Observed the cart being stored in front of the hand-washing skin upon arrival at the inspection.In addition, the body fluid kit was being stored on the hand washing sink.
code:A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf
3. An automatic handwashing facility shall be used in accordance with the manufacturer’s instructions. Pf
COS:PIC removed the cart in front of the hand washing sink and the body fluid kit from the sink. Corrected On-Site. Repeat Violation.
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2-2D
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Observed PIC use hand washing sink to pour container of water down drain.
code:A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf
3. An automatic handwashing facility shall be used in accordance with the manufacturer’s instructions. Pf
COS:PIC stopped pouring water down the sink.
CA:EHS advised PIC not to use the hand sink for that use. Corrected On-Site. New Violation.
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3-1C
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Violation of Code: [511-6-1.04(1)]
Observed mold-like substance in TCS food(okra and sauce container) inside white reach in cooler near the 3-compartment sink.
Code: Condition. Food shall be safe, unadulterated, and honestly presented. P
CA: Advised PIC to discard food items. New Violation. Correct By: 03/25/2024
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4-1A
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Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed raw fish (salmon) stored with and above ready-to-eat food collard greens and okra with sauce.
code:Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and
(II) Cooked ready-to-eat food; and P
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, P or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and
COS:PIC removed food from reach in cooler and stored in another unit. Corrected On-Site. New Violation.
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4-2A
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Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed several frozen bags of open and uncovered food stored in reach in freezer.
code: 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;
CA: Advised PIC to discard food and cover other food items. New Violation. Correct By: 03/25/2024
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4-2B
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Violation of Code: [511-6-1.05(7)(a)1]
Observed several cooking utensils stored as clean near 3 compartment sink with moderate food debris build up.
code:Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
CA: Advised PIC to re-clean all dishes. Repeat Violation. Correct By: 04/01/2024
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| Food Establishment Inspection Report Addendum |
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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).
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Establishment
ChefRoast LLC |
Permit #
FSP-060-010979 |
Date
03/22/2024 |
Address
800 FORREST ST NW K24 |
City/State
ATLANTA GA |
Zipcode
30318 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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6-1A
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Violation of Code: [511-6-1.04(6)(f)] Observed TCS items inside of reach in cooler being held over 41F. PIC informed EHS that food cooked inside the kitchen was going to be used for employee consumption. Food located in RIC had no label/ signage of personal items. See the temp log for those items. PIC informed EHS that the fridge was used for personal items. However, the restaurant's chickens were thawing at the bottom of reach in the cooler, and salmon was stored inside of the reach in the cooler as well.
code: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
CA:Advised PIC to discard all food and advised PIC that all food stored in RIC should be held at 41F and below. Repeat Violation. Correct By: 03/25/2024
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6-2
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Violation of Code: [511-6-1.04(6)(h)] Observed several cooked TCS items inside the white reach-in cooler and reach-in freezers ( located near the kitchen front door) without proper date marking.
code: A food that requires datemarking shall be discarded if it:
(i)Exceeds 7 days, not including the time that the product is frozen; P
(ii) Is in a container or package that does not bear a date or day; P or
(iii) Is appropriately marked with a date or day that exceeds 7 days . P
CA: Advised PIC to discard all food items. Repeat Violation. Correct By: 03/24/2024
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12A
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Violation of Code: [511-6-1.04(4)(q)] Observed box of chicken upon arrival of inspection that was stored directly on the floor of the kitchen.
code: 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.
COS:PIC moved a box of chicken from the floor. Corrected On-Site. New Violation.
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15B
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Violation of Code: [511-6-1.05(3)(h),(i),(j)] The facility did not have test strips at the time of the inspection.
code:Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf
CA: Advised PIC to purchase test strips. Repeat Violation. Correct By: 04/01/2024
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15C
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Observed food splatter and grease under, between and along stove tops and ovens, observed food debris inside of reach-in cooler and freezers, and observed build of up derbies (trash) behind oven area.
code: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CA: EHS advised PIC to clean the entire kitchen. Repeat Violation.
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Remarks
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Sani bucket: 50ppm
PIC did not have the most recent inspection report at the time of the inspection.
PIC had a non-useful steam table stored inside the kitchen, and EHS advised PIC to remove the table.
PIC refused to sign health inspection report.
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Followup 
Initial