GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  THE DOBBS COMMON TABLE
Address:  605 ASBURY CIR
City:  ATLANTA Time In:  10 :  30 AM Time Out:  12 :  10 PM
Inspection Date:    10/29/2024   CFSM:   Denise Fowlin-Mignott (01/24/2026)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS044-890229
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

98
Grade

A
Date

11/06/23
Prior Score

100
Grade

A
Date

03/15/22
CURRENT SCORE CURRENT GRADE
 
98
  
A
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)   Nick Walker Date:   10/29/2024
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
THE DOBBS COMMON TABLE		 Permit #
FS044-890229		 Date
10/29/2024
Address
605 ASBURY CIR 		City/State
ATLANTA GA		 Zipcode
30322
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Cut Leafy Greens, Lettuce 41.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Ranch 36.0 ° F Cold Holding, Front Food Service, Ice Bath, Tomatoes, Marinara sauce 41.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Vegetables, Cooked vegetables 40.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, Pasta, Cheese pasta 145.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, Rice, Fried rice 140.0 ° F
Hot Holding, Front Food Service, Heated deck, Rice, Pilaf 162.0 ° F Hot Holding, Front Food Service, Heated deck, Rice, Pilaf 172.0 ° F Hot Holding, Front Food Service, Warmer - Cabinet, Vegetables, Cooked 151.0 ° F
Hot Holding, Front Food Service, Heated deck, Pasta, Noodles 150.0 ° F Hot Holding, Front Food Service, Heated deck, Vegetables, Mixed 140.0 ° F Hot Holding, Front Food Service, Heated deck, Beef, Ground beef 160.0 ° F
Hot Holding, Front Food Service, Heated deck, Rice, Fried 165.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, Grilled 165.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Vegetables, Baked potato 140.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Beef, Burger patty 150.0 ° F Just Cooked, Main Kitchen, Oven, Tofu, Baked 172.0 ° F Just Cooked, Main Kitchen, Oven, Beef, Patty 182.0 ° F
Just Cooked, Main Kitchen, Oven, Fish/Seafood, Baked Tilapia 145.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Eggs, cooked 37.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Pasta, cooked 38.0 ° F
Hot Holding, Front Food Service, Crock, Rice, brown rice 202.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, lettuce 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Rice, cous cous 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pasta, pasta 38.0 ° F Hot Holding, Main Kitchen, Oven, Chicken, cooked 189.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Pasta, cooked 144.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, cooked 138.0 ° F Just Cooked, Main Kitchen, Oven, Fish/Seafood, just cooked tilapia 179.0 ° F Just Cooked, Main Kitchen, Oven, Fish/Seafood, just cooked tilapia 176.0 ° F
Reheat, Main Kitchen, Stove Top, Soup, beef soup reheated 205.0 ° F Cooling, Main Kitchen, Freezer, Eggs, scrambled eggs cooling initial 101.0 ° F Cooling, Main Kitchen, Freezer, Eggs, scrambled eggs cooling 2nd 69.0 ° F
Cooling, Main Kitchen, Freezer, Chicken, chicken caesar wrap cooling initial 59.0 ° F Cooling, Main Kitchen, Freezer, Chicken, chicken caesar wrap cooling 2nd 47.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Chicken, 159.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Vegetables, mixed 139.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, 179.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, strawberry yogurt 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Cut Leafy Greens, kale salad 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pasta, pasta salad 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, tuna 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, half & half 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw ground 35.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw 36.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed condensation dripping from ceiling in main kitchen. The affected area is in front of the oven directly across from the blast chiller.  Repeat Violation.
Remarks -Observed Final Rinse temperature at 172F at the mechanical dish machine
-Observed Quat sanitizer at 200ppm in two sanitizer buckets
-Observed V/D cleaning procedure
-Observed Employee Health Policy
-Observed invoices for the delivery

Accompanied by Rontavius Snipes and Novine Russell
Person in Charge (Signature)    Date: 10/29/2024
Inspector (Signature) Subrina Islam Date: 10/29/2024