GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  ChefRoast LLC
Address:  800 Forrest ST NW K24
City:  ATLANTA Time In:  01 :  00 PM Time Out:  03 :  15 PM
Inspection Date:    03/22/2024   CFSM:   Samuel Eromosele EXP 9/24/27
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-010979
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

74
Grade

C
Date

03/08/24
Prior Score

92
Grade

A
Date

10/06/23
CURRENT SCORE CURRENT GRADE
 
48
 
U
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)   PIC refused Date:   03/22/2024
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
ChefRoast LLC
Permit #
FSP-060-010979
Date
03/22/2024
Address
800 FORREST ST NW K24
City/State
ATLANTA GA
Zipcode
30318
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Collard greens 63.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Orka 45.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Orka with sauce 46.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, number1 33.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, number 2 29.0 ° F    
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D 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.
2-2D 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.
3-1C 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
4-1A 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.
4-2A 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
4-2B 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
Person in Charge (Signature)    Date: 03/22/2024
Inspector (Signature) Sharifa Chandler Date: 03/22/2024
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
ChefRoast LLC
Permit #
FSP-060-010979
Date
03/22/2024
Address
800 FORREST ST NW K24
City/State
ATLANTA GA
Zipcode
30318
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A 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
6-2 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
12A 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.
15B Violation of Code: [511-6-1.05(3)(h),(i)] 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
15C 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.
Remarks 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.
Person in Charge (Signature)    Date: 03/22/2024
Inspector (Signature) Sharifa Chandler Date: 03/22/2024
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