GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Dantanna's CNN Center
Address:  One Cnn CTR STE 265
City:  Atlanta Time In:  10 :  00 AM Time Out:  03 :  40 PM
Inspection Date:    07/24/2017   CFSM:   Must Obtain CFSM on Staff
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-31820
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

91
Grade

A
Date

11/04/16
Prior Score

70
Grade

C
Date

10/25/16
CURRENT SCORE CURRENT GRADE
 
35
  
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)   Keanen Dixon Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 08/03/2017
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
Dantanna's CNN Center		 Permit #
1-31820		 Date
07/24/2017
Address
ONE CNN CTR STE 265 		City/State
ATLANTA GA		 Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Heavy Cream 67.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Dairy, Butter 51.0 ° F Cold Holding, Main Kitchen, Ice Bath, Dairy, Sour Cream 33.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Half And Half 41.0 ° F Just Cooked, Main Kitchen, Warmer - Pass Thru, Fish/Seafood, Salmon 186.0 ° F Hot Holding, Main Kitchen, Steam Table, Vegetables, Spinach 157.0 ° F
Hot Holding, Main Kitchen, Counter Top/Table, Beef, Fried Steak 143.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Mac and Cheese Base 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, Raw Shelled Egg 52.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw Chicken 43.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw Salmon 44.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 65.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Beef, Raw beef 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Buttermilk 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Spices, Red Pepper Sauce 44.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, Roasted Tom 46.0 ° F Cooling, Main Kitchen, Walk in Cooler, Soup, Demi Glace 55.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Sauerkraut 45.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Grilled Chicken 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 52.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Vegetables, Fresh Spinach 55.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Herb Cream Cheese 50.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw Chicken 45.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Par Cooked Chicken 44.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Salad, Potato Salad 49.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Remoulade 41.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, Raw Calamari 64.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Dairy, Ranch 49.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Grilled Chicken 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Blue Cheese Crumbles 49.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced Tom 46.0 ° 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 person in charge failure to demonstrate knowledge by complying with food code.  New Violation.
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed CFSM not currently working in the facility. (Facility must obtain a CFSM on staff)  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed employees eating in prep area while preparing food. COS: Employee food was discarded.  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed employees drinking without lid and straw. COS: Discarded employee beverages.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed utensils, pan lids, and sanitize solution stored in the handsinks throughout the facility. COS: Items removed and employees were educated on keeping the handsink accessible at all times and informed that the hand sink is for handwashing only.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed hand sink in ware wash area in disrepair.  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed dented cans stored on rack with cans that were in good condition. COS: Segregated dented cans.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to properly store raw meats according to minimum final cook temperature in low boy pull out RIC at cook line. COS: Raw beef on sticks was placed in front of crab meat and raw hamburger patties were placed in front of raw salmon.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed several food items stored uncovered in WIC. COS: Items were properly covered.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed failure to have sanitize solution set up. COS: Quat sanitize solution at 400ppm in buckets were placed throughout kitchen.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed black and pink slime like substance buildup on interior of ice machine.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold TCS foods below 41 degrees F. COS: Discarded food that was unable to rapidly cool as a corrective measure due to food being in temperature danger zone past 2 hours.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed failure to properyl cool down large batch of Demi Glaze within 6 hours. (Demi Glaze prepared 7.23.17 at 55 degrees F) COS: Discarded  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed failure to date mark TCS foods stored in WIC. COS: Removed old dates and re-labeled correctly.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Date: 07/24/2017
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
Dantanna's CNN Center		 Permit #
1-31820		 Date
07/24/2017
Address
ONE CNN CTR STE 265		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed failure to discard TCS foods stored in WIC past 7 days. COS Discarded items past 7 days.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed failure to seperate toxic substances away from food.COS: Food was removed and placed in seperate location.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(l)] Observed facility utilizing pesticide (Raid) COS: Raid was removed from facility.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed failure to label food once removed from original container. COS: Labeled all food containers.  Corrected On-Site.  New Violation.
11A Violation of Code: [511-6-1.05(3)(a)] Observed failure to provide adequate refrigeration units to cold hold TCS food on cookline and WIC.  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed failure to provide probe thermometer upon request. COS: Sous Chef brought in his thermometer.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to store beverages at least 6 in above the floor in alcohol closet.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed failure to wear hair restraints while preparing food. COS: Hair nets were distributed to all employees.  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to store wet cloths in sanitize solution between use. COS: Sanitize solution in buckets were made and the cloths were placed in the buckets.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed failure to post inspection score at all entrances for public view.  New Violation.
13A Violation of Code: [511-6-1.07(3)(d)] Observed failure to provide hand wash signs at all hand sinks throughout facility.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed in use utensils at grill stored in stnding water between use. COS: Utensils placed in sanitize solution.  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(g)2] Observed failure to protect food contact surfaces on plates stacked at cookline.  New Violation.
14B Violation of Code: [511-6-1.05(10)(a)] Observed wetnesting in stacked containers on rack at rear of facility.  New Violation.
15B Violation of Code: [511-6-1.05(2)(y),(z),(aa),(bb)] Observed thermometer at dishmachine in disrepair.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food and grease buildup on equipment throughout facility.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed several faucets dripping water. Observed heavy leak from ceiling at can wash causing standing water.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed heavy food and grease buildup on floors and walls.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed employee failure to store personal items in designated area. COS: Items were placed in the employee's lockers.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed heavy fruit fly activity. No pest control report was provided upon request  New Violation.
18 Violation of Code: [511-6-1.07(5)(l)] Observed several dead roaches on traps throughout facility. Increase frequency of trap removal.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed live roach during inspection. COS: Roach was killed and PIC washed hands after.  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(2)(n)] Observed several ceiling tiles missing throughout facility.  New Violation.
Remarks
Person in Charge (Signature)    Date:  
Inspector (Signature) Date: 07/24/2017
    3