GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Unity Preparatory Academy
Address:  1706 Washington RD
City:  East Point Time In:  10 :  30 AM Time Out:  12 :  40 PM
Inspection Date:    03/10/2017   CFSM:   *10 days
Purpose of Inspection:    Construction/Preoperational    Initial
   Routine    Follow-up    Temporary  
Risk Type:   1   2   3 Permit#:  FSP-060-004470
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

90
Grade

A
Date

09/26/16
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
44
  
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     1-2. Person in charge present, demonstrates knowledge, and performs duties circle circle
2 IN OUT NA NO Employee Health, Good Hygenic 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 awareness; policy present; 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
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source, parasite destruction 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
4 IN OUT NA NO Protection from Contamination 9 points
  circle circle circle   4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of contaminated food; returned food or unused food not re-served 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 Potentially Hazardous 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 Potentially Hazardous Foods, Date Marking Potentially Hazardous Foods 9 points
  circle circle circle   6-1A. Proper cold holding temperature circle circle
  circle circle circle circle 6-1B. Proper hot holding temperature 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)
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; required records available; shellstock tags 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)   Robert D. H. Date:    
Inspector (Signature)   Machella Anthony
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 Human Resources
Rules and Regulations Food Service Chapter 290-5-14, Rule .10 subsections (2)(i) and (j).
Establishment
Unity Preparatory Academy		 Permit #
FSP-060-004470		 Date
03/10/2017
Address
1706 WASHINGTON RD 		City/State
EAST POINT GA		 Zipcode
30344
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Fish/Seafood Fish/Seafood / Main Kitchen, (tilapia, raw) 32.0 ° F Ambient Ambient / Main Kitchen, (external thermometer) 01.0 ° F Vegetables Vegetables / Main Kitchen, (green beans, cooked) 42.0 ° F
Chicken Chicken / Main Kitchen, (raw) 44.0 ° F Vegetables Vegetables / Main Kitchen, (cabbage, cooked) 41.0 ° F Ambient Ambient / Main Kitchen, 50.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2 Violation of Code: [.03(2)(a)-(n)] Observed failure to provide active managerial control.  New Violation.
1-2 Violation of Code: [.03(3)(a)-(d)] Observed failure to provide a Certified Food Safety Manager.  New Violation.
2-1B Violation of Code: [.03(5)(c)] Observed failure of employee (cook) to properly wash their hands after entering the food prep area from outside (before donning a new pair of gloves).  New Violation.
2-2D Violation of Code: [.06(2)(g)] Observed hand washing sink not accessible upon arrival: bucket stored inside.  New Violation.
3-1C Violation of Code: [.04(1) ] Observed milk inside of reach in cooler spoiled - discarded.  New Violation.
4-1A Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii)] Observed failure to properly store foods seperated: raw shelled eggs stored directly on top of (cooked) green beans inside of reach in cooler.  New Violation.
4-2B Violation of Code: [.05(6)(n)] Observed failure to properly sanitize food contact surfaces: no sanitizer in bucket ("used to wipe down countertops" per employee-cook).  New Violation.
6-2 Violation of Code: [.04(6)(g)] Observed failure to properly date mark (all prepared) foods inside of reach in cooler with date prepared/opened OR discard date [*7 days*]: green beans, cabbage, baked beans, cole slaw, ravioli...  New Violation.
11C Violation of Code: [.04(6)(c)] Observed failure to utilize proper thawing methods: fish (tilapia) thawing in standing water on prep table.  New Violation.
12C Violation of Code: [.04(4)(m)] Observed failure to store wet wiping cloths in sanitizer solution between use (on prep table, on steam table).  New Violation.
13A Violation of Code: [.02(1)(d)] Observed failure to post Food Service Permit; only copy provided - must post Original Food Service Permit.  New Violation.
14C Violation of Code: [.05(10)(e)] Observed failure to store single service items (to go trays) 6" above floor (near dish washer, near cooling units).  New Violation.
15B Violation of Code: [.05(3)(h),(i)] Observed failure to provide chlorine santitizer test strips uon request (bleach used for sanitier bucket per employee).  New Violation.
15C Violation of Code: [.05(7)(a)2,3] Observed food buildup in interior (bottom) of reach in units. Observed food buildup on exterior of eqipment inside food prep area.  New Violation.
17C Observed dust buildup on vents/ceilings in food prep area.  New Violation.
18 Violation of Code: [.07(5)(k)] Observed dead roach inside prep sink, and near ware wash sink; observed live roaches (2) near ware wash sink.  New Violation.
18 Violation of Code: [.07(5)(l)] Observed failure to remove (FULL) pest control devices inside food prep area.  New Violation.
Remarks [lunch begins ~11:45]

Sanitizer: sanitizer bucket: ~0ppm
*provide pest control service information

(facility not serving food at time of inspection)

*advised person in charge on proper storage of toxic items (sterno get chafing fuel stored above utensils and serving trays - church items).
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 03/10/2017