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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
Sugar Factory Kitchen |
Permit #
FSP-060-007086 |
Date
07/19/2024 |
Address
1080 PEACHTREE ST STE 10
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City/State
ATLANTA GA |
Zipcode
30309 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Hot Holding, Main Kitchen, Crock, Rice, Steamed
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130.0 ° F
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Hot Holding, Main Kitchen, Crock, Pork, Shredded
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128.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Turkey, Sliced
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41.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Liquid Eggs
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41.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Shelled
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41.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Alfredo Sauce
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced
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52.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Breast
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44.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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2-2B
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Violation of Code: [511-6-1.03(5)(k)1&2]
Observed employee drinks throughout facility including sitting on top of prep table in kitchen. Employees shall consume food only in approved designated areas separate from food
preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking
from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
CA-MOD disposed of all employee drinks. New Violation.
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2-2D
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Violation of Code: [511-6-1.06(2)(o)]
Observed leftover food inside of 2 hand sinks in kitchen. No soap or paper towels in kitchen area. All hand wash stations are for hand wash only. CA-EHS advised PIC to only use water and soap in hand sink. New Violation.
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3-1C
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Violation of Code: [511-6-1.04(1)]
Observed several dented cans stored stored on kitchen shelving. Condition. Food shall be safe, unadulterated, and honestly presented. P CA-EHS advised PIC to separate damaged cans. New Violation.
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4-2B
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Observed microwave with stuck on food debris. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised PIC to clean microwave New Violation.
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Observed shelled eggs and sliced tomatoes with temps higher than 41F. TCS foods shall be held at 41F or below. CA-PIC disposed of foods. New Violation.
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6-1B
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Observed roasted pork being held at temps lower than 135F. Hot holding foods shall be held at 135F or higher. CA EHS went over hot holding procedures. New Violation.
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6-1B
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Violation of Code: [511-6-1.04(6)(f)]
Observed steamed rice hot hold under 135F. ) 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- PIC disposed of rice. EHS went over hot holding procures with PIC New Violation.
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6-2
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Violation of Code: [511-6-1.04(6)(g)]
Observed several dairy items opened in WIC without any date marking. Pf
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
CA- EHS advised PIC to use proper date marking and disposed of previously opened dairy items. New Violation.
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10D
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Violation of Code: [511-6-1.04(7)(c)]
Observed bulk tubs of sugar without proper labeling. All foods outside original packaging shall have a common name label. CA-EHS advised PIC to label salt and sugar New Violation.
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11D
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Violation of Code: [511-6-1.05(2)(k)]
Observed thermometer not working inside RIC correctly. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf
2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf
CA-EHS advised PIC to get new thermometers for RIC immediately New Violation.
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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
Sugar Factory Kitchen |
Permit #
FSP-060-007086 |
Date
07/19/2024 |
Address
1080 PEACHTREE ST STE 10 |
City/State
ATLANTA GA |
Zipcode
30309 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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12B
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Violation of Code: [511-6-1.03(5)(i)] Observed cook in kitchen preparing food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily
cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain
loose hair including beards and mustaches longer than one half inch.
CA- EHS advised PIC to provide hair restraints. New Violation.
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13A
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Violation of Code: [511-6-1.02(1)(d)] Observed no previous inspection report posted. 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.
CA- EHS advised PIC to post most recent inspection report New Violation.
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14C
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Violation of Code: [511-6-1.05(6)(r)] Observed single use cups being used as scoops inside sugar. Single-service and single-use articles may not be reused. CA- EHA advised PIC to use scoop with handle to prevent contamination. New Violation.
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15A
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Violation of Code: [511-6-1.05(1)(i)] Observed food debris on every shelving unit in kitchen. ) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CA-EHA suggested a deep cleaning New Violation.
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15C
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Observed excessive build up of grease on hood vents, and between grill in kitchen. CA-All nonfood contact surfaces shall be cleaned to sight and touch. New Violation.
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16B
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Violation of Code: [511-6-1.06(2)(r)] Observed plumbing issues in bathroom, Kitchen, and downstairs bar area. Pipes leaking throughout facility.
plumbing system shall be repaired according to law; P and maintained in good repair. CA- EHS advised PIC to call for repair immediately. Repeat Violation.
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17D
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Violation of Code: [511-6-1.07(5)(d)] Observed excessive dirt and dust on and around ventilation vents upstairs and down. Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
Ca- EHS advised PIC to get ventilation vents cleaned. New Violation.
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Remarks
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Kitchen bucket 300 QUAT PPM
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Followup 
Initial