GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Escobar Restaurant & Tapas
Address:  327 Peters ST SW
City:  Atlanta Time In:  12 :  05 PM Time Out:  01 :  50 PM
Inspection Date:    02/17/2017   CFSM:   No Serv-Safe
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-004389
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

99
Grade

A
Date

08/24/16
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
59
  
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)   Jazzmine King Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/03/2017
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
Escobar Restaurant & Tapas		 Permit #
FSP-060-004389		 Date
02/17/2017
Address
327 PETERS ST SW 		City/State
ATLANTA GA		 Zipcode
30313
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Tomatoes 42.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Salmon 42.0 ° F Hot Holding, Main Kitchen, Steam Table, Casseroles, Mac & Cheese 141.0 ° F
Hot Holding, Main Kitchen, Counter Top/Table, Chicken, Chicken Wings Pan #2 125.0 ° F Hot Holding, Main Kitchen, Counter Top/Table, Chicken, Chicken Wings Pan #1 113.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Tomatoes 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Potato Salad, Potato Salad 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw Chicken 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw Beef 40.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed PIC not demonstrating knowledge in several food-borne illness risk factors and public health interventions were observed out of compliance. Advised PIC to have employees correct all foodborne illness risk factors observed.  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed facility without a CFSM (Certified food safety manager). All food service facility must have a CFSM on staff. Advised PIC to obtain CFSM certification. Legal notice issued:020728  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed handwashing sink without soap and paper towels. All handwashing sink must be supplied with soap and paper towel. Advised PIC to properly stock handwashing sink. No soal or paper towels (behind bar and kitchen)  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw hamburgers stored over collard greens, raw eggs over RTE food (strawberries, cheese, etc.), raw shrimp and fish over sweet potatoes. All food items must be stored according to its minimum cook to temperatures. Advised PIC to relocate food items.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food items throughout facility stored uncovered. All food items must be stored covered. Advised PIC to have employees cover all uncovered food items.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed ice machine with red and black mold like substance inside. All food contact surfaces must be cleaned at a frequency to avoid accumlation. Advised PIC to have employees increase frequency of cleaning. COS  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed cooked chicken wings with temperature ranging from (113-125 degrees F). All food items held for hot must maintain 135 degrees F or higher. Advised PIC to relocate chicken wings to WIC. COS  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed several food items stored without labels. All food items must be labeled with common name. Advised PIC to have employees label food items.  New Violation.
10D Violation of Code: [511-6-1.04(8)(b)] Observed expired milk 2/12 (x2). All food items must be used in its entrety or discarded immediately following expiration date. Advised PIC to discard milk. COS  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed raw lobster inside of prep sink thawing in sitting water. Proper thawing is done in the refrigertor or under running water. Advised PIC to turn on water in prep sink. COS  Corrected On-Site.  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed refrigertors without thermometers. All refrigerators must be stocked with thermometers. Advised PIC to place thermometers in each unit.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed juice sitting on floor. All food items must be stored 6 inches off of the ground. Advised PIC to relocate juice  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed frozen raw calamari (x2) sitting next to clean utensils. Food items must be stored to prevent contamination. Advised PIC to relocate food items. COS  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wet wiping cloths stored throughout facility. All wet wiping cloths must be stored in sanitizer. Advised PIC to relocate wet wiping cloths.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed food storage racks, rerfrigertor handles, and clean utensil racks heavily soiled with food like debris. All non food contact surfaces must be cleared at a frequency to avoid accumulation. Advised PIC to clean all non food contact surfaces.  New Violation.
17B Violation of Code: [511-6-1.06(5)(f)] Observed garbage area heavily soiled with food debris (chicken boxes, chicken, single service cups, boxes). Garbage area shall be properly cleaned and maintained. Advised PIC to have garbage area cleaned.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed floor, walls, ceiling heavily soiled with yellow grease-like build up. All non-food contact surfaces must be cleaned at a frequency to avoid accumulation. Advised PIC to have staff deep clean facility.  New Violation.
17D Violation of Code: [511-6-1.05(2)(j)] Observed ventilation hood heavily soiled with yellow grease-like build-up. Ventilation hood must be properly cleaned and maintained. Advised PIC to have hood cleaned.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed personal items (cell phones, tablets, chargers) stored throughout facility, on food prep & storage areas. All personal items must be located/stored in a designated area away from food prep or storage areas.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Nicole Watts Date: 02/17/2017
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
Escobar Restaurant & Tapas		 Permit #
FSP-060-004389		 Date
02/17/2017
Address
327 PETERS ST SW 		City/State
ATLANTA GA		 Zipcode
30313
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Spoke with Jazzmine King

Inspected by N. Watts
Inspected with Nikki, Keasha, & Keida
Person in Charge (Signature)    Date:  
Inspector (Signature) Nicole Watts Date: 02/17/2017
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