GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Hungry Ghost at Edgewood
Address:  345 Edgewood AVE
City:  Atlanta Time In:  06 :  25 PM Time Out:  08 :  10 PM
Inspection Date:    01/11/2018   CFSM:   Laquisha Thompson
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-004867
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

100
Grade

A
Date

01/18/17
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
57
  
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)   Dresin Paris Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 01/22/2018
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
Hungry Ghost at Edgewood		 Permit #
FSP-060-004867		 Date
01/11/2018
Address
345 EDGEWOOD AVE 		City/State
ATLANTA GA		 Zipcode
30312
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, top; pico 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, external thermometer 37.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, inside; raw 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, inside; raw 39.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, inside; shrimp, raw 40.0 ° F Hot Holding, Main Kitchen, rice cooker/warmer, Rice, 148.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, SS unit; external thermometer 37.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Soup, SS unit; veg. broth 1/8 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, SS unit; pico 1/8 39.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, SS unit; external thermometer -02.0 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, SS unit; internal thermometer 00.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, unit with glass door; soda; ambient air 35.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, external thermometer 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, internal thermometer 35.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw 38.0 ° F
Cold Holding, Main Kitchen, Walk In Freezer, Ambient, external thermometer -03.0 ° 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 to provide active managerial control.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed failure to provide a cup with a lid and straw; observed employee (cook) drinking from an open cup upon arrival; observed open beverage stored on prep table unit across from cook line.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed failure to provide paper towels at (only) hand wash sink in main kitchen area.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed failure of employee to properly sanitize equipment: observed employee washing equipment in ware wash sink to continue use at cook line without any sanitizer set up at ware wash sink.  New Violation.
5-2 Violation of Code: [511-6-1-.04(7)(e)] Observed failure to provide a consumer advisory on the menu for items cooked to order; consumer advisory must be posted on menu for raw/undercooked animal products/items cooked to order; advisory must have asterisk (*) and each food item on the menu pertaining to advisory must have an asterisk (*) next to it.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold time/temperature control for safety foods at 41 degrees F or below at all times: observed eggs stored at cook line area at ~65 degrees F - discarded; eggs must be held at 41 degrees F or below: advised person in charge to keep in a cold holding unit or utilize an ice bath; if wanting to utilize time instead of temperature, must be approved first.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed failure to properly cool items from 135 degrees F to 41 degrees F within 6 hours; observed fried chicken sitting at cook line area at ~51 degrees F, person in charge unaware of how long chicken has been cooling - discarded; items cooling (under 135 degrees F) must be properly cooled (utilizing an ice bath or inside of a cold holding unit) to properly cool from 135 degrees F to 41 degrees F within proper time limits.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed failure to properly store toxic items: observed containers of soap stored with and above food items on shelving unit near prep sinks.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed failure to properly label all food items out of original packaging in storage containers and squeeze bottles throughout facility.  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] Observed failure to provide conspicuously located internal thermometers inside of all cold/hot holding units: prep top cooler and both reach in cooler units.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed failure to properly store food items 6" above floor: observed container of soup/broth stored on floor in walk in cooler, observed containers of oil stored on the floor in front of the walk in cooler unit.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to properly store wet wiping cloth in sanitizing solution between use.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed failure to properly store in use utensils: observed in use utensils at cook line area stored in standing water; in use utensils must be stored in water at 135 degrees F or higher, under water running of sufficient velocity, or in a dry container.  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed failure to properly store utensils (bowls) inverted or in a protected manner to the right of cook line area.  New Violation.
14B Observed failure to properly separate clean equipment from soiled equipment on/near shelving unit right of dish washer: equipment stored on floor, observed soiled equipment stored on bottom shelf of shelving unit with clean equipment.  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] Observed failure to properly store single use items: observed boxes of to go containers stored on the floor behind the walk in cooler unit.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 01/11/2018
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
Hungry Ghost at Edgewood		 Permit #
FSP-060-004867		 Date
01/11/2018
Address
345 EDGEWOOD AVE 		City/State
ATLANTA GA		 Zipcode
30312
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
14C Violation of Code: [511-6-1.05(6)(r)] Observed single use containers (can; biscuits) being reused/utilized as for the storage of food inside of prep top cooler: once a can has been opened, food must be removed and stored inside of a food grade container.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed facility utilizing non commercial grade food equipment - rice cooker/warmer, slow cooker.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed handles of SS reach in cooling unit in dis-repair: all surfaces must be smooth, sealed, and easily cleanable/sanitized.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed gauge of dish washer only reaching 180 degrees F and failure to provide test strips to test concentration of sanitizer being dispensed: must set up and utilize ware wash sink until facility can prove dish washer is properly sanitizing utensils and equipment.  New Violation.
15B Violation of Code: [511-6-1.05(6)(p)] Observed failure to provide sanitizer test strips to test concentration of sanitizer in ware wash sink, in dish washer, and in sanitizer buckets.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food debris/accumulations in interior of prep top cooling unit - top of interior.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed heavy food accumulations in bottom interior and door gasket of SS reach in freezer unit.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food buildup on exterior of containers under prep top table.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food and grease accumulated at cook line area.  New Violation.
16B Violation of Code: [511-6-1.06(2)(a)] Observed plumbing in did-repair: observed plumbing under prep sinks did-connected, observed leak at pipes under ware wash sink.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed missing ceiling tile/ceiling open above prep top cooling unit.  New Violation.
Remarks Legal Notice issued for facility to correct violations from inspection; must call Health Educator for an intervention before follow-up inspection is performed.
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 01/11/2018
    3