GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Blimpies
Address:  1509 Virginia AVE
City:  Atlanta Time In:  10 :  50 AM Time Out:  12 :  35 PM
Inspection Date:    10/21/2024   CFSM:   not applicable
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-403*
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

92
Grade

A
Date

04/10/24
Prior Score

94
Grade

A
Date

05/08/23
CURRENT SCORE CURRENT GRADE
 
66
  
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)   michael Dobson Date:   10/21/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/31/2024
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
Blimpies		 Permit #
1-403*		 Date
10/21/2024
Address
1509 VIRGINIA AVE 		City/State
ATLANTA GA		 Zipcode
30337
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Tuna 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Deli Meat, Ham 38.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Deli Meat, Pepperoni 56.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Deli Meat, Ham 49.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Deli Meat, Roast beef 46.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Fish/Seafood, Tuna 50.0 ° F
Cold Holding, Front Food Service, Cooler, Cut Leafy Greens, Shredded lettuce 40.0 ° F Cold Holding, Front Food Service, Cooler, Tomatoes, Sliced tomatoes 38.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(g)] Observed failure to maintain adequate number of hand sinks for convenient usage.
Observed one hand sink at front food service area and no hand sink at main kitchen dish area.
CA: 1. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf  New Violation. Correct By: 10/31/2024
2-2E Violation of Code: [511-6-1.03(6)] Observed failure to provide a vomit and diarrhea clean-up procedure for the establishment. CA: Advised pic to obtain a kit prior to the follow-up inspection.  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed dented cans in the storage area. COS: PIC removed dented cans from storage area.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed food in both prep top tables over 41 F. It appears that both units are in need of repair. Cold holding food must be held at 41 F or below. Food was discarded and do not use either unit until they are repaired. Correct immediately.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed unlabeled spray bottle stored hanging from shelving with no indication as to its contents.
CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material
COS: PIC labeled  Corrected On-Site.  New Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Facility is utilizing 3 comp sink to wash vegetables.
Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.  New Violation. Correct By: 10/31/2024
13A Violation of Code: [511-6-1.02(1)(f)(1)] Observed failure to post most up to date permit within public view.
Observed no permit posted at facility
Post the permit in a location in the food service establishment that is conspicuous to consumers  New Violation. Correct By: 10/24/2024
17B Violation of Code: [511-6-1.06(5)(r),(s)] Observed failure to remove refuse at a frequency to reduce pile up.
Observed refuse stored in front of back door instead of taken out.
Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
PIC discarded refuse  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed failure to maintain facilities in good repair.
Observed several broken floor tiles in main kitchen
Observed several broken ceiling tiles in front dining area.
Good Repair. All physical facilities shall be maintained in good repair.  New Violation. Correct By: 10/24/2024
   
   
   
   
   
Person in Charge (Signature)    Date: 10/21/2024
Inspector (Signature) John Anthony Jean Date: 10/21/2024
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
Blimpies		 Permit #
1-403*		 Date
10/21/2024
Address
1509 VIRGINIA AVE 		City/State
ATLANTA GA		 Zipcode
30337
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
18 Violation of Code: [511-6-1.07(2)(m)] Observed back door to kitchen not properly sealed.
Observed around the bottom of back door light coming through.
1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors  New Violation. Correct By: 10/24/2024
Remarks Facility will need to submit change of ownership
Person in Charge (Signature)    Date: 10/21/2024
Inspector (Signature) John Anthony Jean Date: 10/21/2024
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