GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Subs & Salads Junction
Address:  66 Forsyth ST
City:  Atlanta Time In:  12 :  00 PM Time Out:  01 :  50 PM
Inspection Date:    03/01/2017   CFSM:   Robert Rice
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  (1-2816)
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

80
Grade

B
Date

05/04/16
Prior Score

99
Grade

A
Date

11/06/15
CURRENT SCORE CURRENT GRADE
 
45
 
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)   Jabun Jamil Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/11/2017
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
Subs & Salads Junction
Permit #
(1-2816)
Date
03/01/2017
Address
66 FORSYTH ST
City/State
ATLANTA GA
Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Precooked Chicken Breast 46.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, Roast Beef 42.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, Ambient 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Tomatoes 51.0 ° F Cold Holding, Main Kitchen, Reach In Cooler #2, Deli Meat, Ham 45.0 ° 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 failure of the person in charge to demonstrate knowledge of food safety management.  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(c)] Observed failure to provide original certified food safety manager certification.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed cups without lid and straw stored on top of food prep table.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed no paper towels and no hot water at hand sink in downstairs area.  New Violation.
3-1A Violation of Code: [511-6-1.04(2)(a)] Observed failure to provide food from an approved source. (cakes in display cooler).  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food stored uncovered in the reach in coolers in the main kitchen and in downstairs storage area. Corrected on site. PIC covered chicken and deli meats in reach in coolers.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed food contact equipment not being properly cleaned ( meat slicer). Items must be cleaned frequently and routinely.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several food items out of temp in the reach in cooler and prep top cooler. Items out of temp include tomatoes, chicken and roast beef. Corrected on site, PIC discarded all food items out of temperature.  Corrected On-Site.  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to have items date marked in cold holding units throughout the facility ( deli meats, seafood salad, chicken breast).  Repeat Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed soda syrup boxes being used past the manufacturing expiration date.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed failure to have food items labeled in cold holding units and throughout facility (sauces).  Repeat Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to provide splash guard between vegetable prep sink and hand washing sink.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed failure of employee to wear hair restraints while in the kitchen area.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed ice scoop handle touching ice in the ice cooler container.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed in use food scoop being stored in standing water. Can be stored in standing water that is 135 degrees or higher.  New Violation.
15A Violation of Code: [511-6-1.05(3)(j)] Observed failure to label vegetable prep sink by hand washing sink ( front food service).  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed raw wood behind the food prep area reach in cooler. All raw wood must be sealed.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] Observed failure to provide chlorine test strips for 3 compartment sink and sanitizing buckets at time of inspection.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed failure to provide adequate hot water temperature for proper hand washing at outside restroom.  New Violation.
17A Violation of Code: [511-6-1.07(3)(e)] Observed failure to provide toilet tissue in outside restroom.  New Violation.
17C Violation of Code: [511-6-1.07(5)(n)] Observed failure to properly clean and maintain physical facility.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed heavy mold like debris and rotting pipes in the basement of the facility. Must provide professional mold removal services.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed failure to provide light shields throughout facility ( main kitchen).  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed mattress, couch and large dresser located downstairs near food items ( downstairs deep freezer).  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed flies present at time of inspection( food prep area).  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed rat droppings on stairs leading to downstairs area ( basement).  New Violation.
Remarks Inspected with Keasha Cofield.
Verbally advised PIC to purchase more food grade containers / commercial grade equipment.
Issued Legal Notice
Legal notice: 002131- facility must properly abated mold and mildew and obtain passing re-inspection prior to opening.
Legal notice 002133- facility must cease and desist operating until facility abates mold and mildew
Legal notice 002132- facility must correct all violations recorded on 3/1/17 call health department for intervention prior to re-inspection.
Person in Charge (Signature)    Date:  
Inspector (Signature) Aniya Strong Date: 03/01/2017