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.)
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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
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Compliance Status |
COS |
R |
1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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Compliance Status |
COS |
R |
5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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Compliance Status |
COS |
R |
10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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Compliance Status |
COS |
R |
14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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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). |
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Establishment I LUV WINGS |
Permit # FSP-060-004318 |
Date 03/10/2017 |
Address
830 MCDONOUGH BLVD
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City/State ATLANTA GA |
Zipcode 30315 |
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TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Just Cooked, Main Kitchen, Fryer, Chicken, Just Cooked Chicken
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189.0 ° F
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Cold Holding, Main Kitchen, Out, Tomatoes, Sliced Tomatoes
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58.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient, Ambient Air
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38.0 ° F
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Hot Holding, Main Kitchen, Out, Rice, Cooked Rice
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67.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Fish
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31.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Shrimp
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23.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Beef, Beef Patties
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38.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2A
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Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed too many food borne illnesses risk factors out. New Violation.
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4-1A
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Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed raw eggs stacked on top of tomatoes. Observed peas carrots stored w/chicken on the bottom of RIC. All foods must be properly stored and separated. Advised PIC to store properly. New Violation.
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4-2B
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Violation of Code: [511-6-1.05(6)(n)]
Observed no sanitizing solution in red buckets or sink (just water and wiping cloths). New Violation.
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4-2B
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Violation of Code: [511-6-1.05(7)(b)]
Observed build up on drink machine. All food contact surfaces must be properly cleaned and sanitized. New Violation.
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6-1A
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Violation of Code: [511-6-1.04(6)(f)]
Observed sliced tomatoes out at 58 degrees F. All food items must be properly held at the correct holding temps. Advised PIC to discard items. New Violation.
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6-1B
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Violation of Code: [511-6-1.04(6)(f)]
Observed cooked rice out at 67 degrees F. All food items must be properly held at the correct holding temps. Advised PIC to discard items. New Violation.
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6-2
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Violation of Code: [511-6-1.04(6)(g)]
Observed no proper date marking on food products in RIC(s). Food products must be date marked. Advised PIC to date mark all items. New Violation.
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11D
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Violation of Code: [511-6-1.05(3)(g)]
Observed no thermometers in RIC(s). All equipment must have gauges to determine temps. Advised PIC to replace. New Violation.
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12B
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Violation of Code: [511-6-1.03(5)(i)]
Observed no hair restraints on both male cooks. All employees must wear hair restraints while prepping food. Advised PIC to inform employees to wear restraints. COS Corrected On-Site. New Violation.
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15A
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Violation of Code: [511-6-1.05(2)(a)]
Observed food stored in non-food grade containers. All food products must be stored in commercial grade containers. Advised PIC to replace. New Violation.
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17A
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Violation of Code: [511-6-1.07(5)(i)]
Observed non-closing self closing door. New Violation.
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17A
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Violation of Code: [511-6-1.07(4)(a)]
Observed bathroom not accessible due to mop bucket. All bathroom facilities must be cleaned and properly maintained. New Violation.
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17D
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Violation of Code: [511-6-1.07(2)(i)]
Observed no lighting under ventilation hood, lighting covered by pans. All ventilation and lighting must be properly installed. New Violation.
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18
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Violation of Code: [511-6-1.07(2)(m)]
Observed dropping by RIC. New Violation.
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18
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Violation of Code: [511-6-1.07(5)(k)]
Observed back door opened at time of inspection. Observed failure to secure outer openings/opening at bottom of rear door in kitchen New Violation.
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18
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Violation of Code: [511-6-1.07(5)(k)]
Observed evidence of self-spraying for rodents. Advised PIC to contact pest control. New Violation.
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Remarks
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