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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
Lavash Grill |
Permit #
FSP-060-004972 |
Date
04/11/2024 |
Address
345 PHARR RD NE UNIT B
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City/State
ATLANTA GA |
Zipcode
30305 |
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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 Cooler, Tomatoes, Sliced tomato
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47.0 ° F
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Cold Holding, Main Kitchen, Counter Top/Table, Hamburger, Ground beef
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55.0 ° F
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Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, Shrimp
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36.0 ° F
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Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, Salmon
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65.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Cheese, Cojita
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46.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Sliced tomato
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46.0 ° F
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Cold Holding, Main Kitchen, Reach-in Freezer, Fish/Seafood, Salmon
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36.0 ° F
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Cold Holding, Main Kitchen, Reach-in Freezer, Chicken, Raw chicken
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35.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Ranch
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72.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Cut Leafy Greens, Salad mix
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46.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Butter
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46.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Diced
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50.0 ° F
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Cold Holding, Main Kitchen, Counter Top/Table, Rice, Cooked rice
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70.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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1-2A
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Violation of Code: [511-6-1.03(2)]
No person in charge at time of inspection. Manager and owner both called on the phone and informed me they were off today. There must be a person in charge on the premises of the food service establishment at all times. Educated the PIC that there MUST be a designated person in charge ON PREMISES at all times. Repeat Violation.
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1-2B
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Violation of Code: [511-6-1.03(3)(a)]
CFSM certificate expired over two years ago. 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. Repeat Violation.
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2-1B
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Violation of Code: [511-6-1.03(5)(b)]
No hot water in facility. Employees continuing to prepare food. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P
2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(i) Rinse under clean, running warm water.
Instructed employees to cease and close restaurant. Corrected On-Site. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(6)(k)]
Observed dishes being washed and surfaces being washed without hot water. Manual Warewashing Equipment, Hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. Instructed facility to close. Corrected On-Site. Repeat Violation.
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5-2
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Violation of Code: [511-6-1-.04(7)(e)]
Failure to provide appropriate consumer advisory on menu. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf
2. Disclosure shall include:
(i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or
(ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or
(ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
PIC will replace or update menus. Repeat Violation. Correct By: 04/15/2024
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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
Lavash Grill |
Permit #
FSP-060-004972 |
Date
04/11/2024 |
Address
345 PHARR RD NE UNIT B |
City/State
ATLANTA GA |
Zipcode
30305 |
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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 failure to cold hold TCS items in multiple location throughout facility. 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. Instructed facility to close until they can obtain proper cold holding equipment. Corrected On-Site. Repeat Violation.
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6-2
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Violation of Code: [511-6-1.04(6)(g)] Observed no date marking on any product in the facility. 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. The PIC will date mark all items going forward. New Violation. Correct By: 04/12/2024
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12A
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Violation of Code: [511-6-1.04(4)(z)] Observed food stored in black trash bag. Food shall be protected from contamination that
may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.
PIC will remove food from bags and store in NFS containers. New Violation. Correct By: 04/12/2024
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13A
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Violation of Code: [511-6-1.02(1)(d)] Observed failure to post inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and 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. The PIC will display the most recent inspection report. New Violation. Correct By: 04/12/2024
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18
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Violation of Code: [511-6-1.07(5)(k)] Observed live and dead roaches crawling in facility and in cooler. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.
The PIC will have pest control treat for roaches. New Violation. Correct By: 04/12/2024
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Remarks
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Facility closed until repairs can be made.
Legal notice issued.
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Followup 
Initial