GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Three Cities Pizza
Address:  209 Edgewood AVE SE STE 106
City:  Atlanta Time In:  12 :  55 PM Time Out:  02 :  05 PM
Inspection Date:    09/05/2018   CFSM:   Daniel Neebes (exp. 4/25/2023)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-004439
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

86
Grade

B
Date

03/12/18
Prior Score

85
Grade

B
Date

09/25/17
CURRENT SCORE CURRENT GRADE
 
65
  
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)   Daniel Neebes Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/19/2018
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
Three Cities Pizza		 Permit #
FSP-060-004439		 Date
09/05/2018
Address
209 EDGEWOOD AVE SE STE 106 		City/State
ATLANTA GA		 Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Counter Top/Table, Pork, ham, cubed - in 4-compartment sink 66.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Vegetables, top; black olives 45.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, top; marinara 52.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Cheese, top; moz., shredded 47.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Ambient, external thermometer 45.0 ° F Hot Holding, Main Kitchen, Steam Well, Tomatoes, marinara 128.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Casseroles, lasagna 48.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, ambient air 47.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, internal thermometer 50.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1-.03(3)(d)] Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures; persons in charge, manager(s), or Certified Food Safety Manager must be properly trained or retrained.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed pizza (in the process of being eaten, via multiple bites missing) stored on prep table in main kitchen area upon arrival. Observed open beverage of ice water stored on cutting board next to knife on prep top table in main kitchen area upon arrival. Observed employee drinking from an open beverage (coffee/tea) during inspection in front food service area, and placing open beverage on multiple prep top surfaces. Employees may not drink from open beverage containers (must provide a cup with a lid and a straw), or eat in food prep areas. Corrective action: all food and open beverages were removed and relocated.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed hand wash sink in main kitchen area (left of 4-compartment sink) not accessible upon arrival (cloths, scrubbing sponges, equipment, etcetera stored inside). All hand wash sinks must be accessible at all times for employee use. Corrective action: person in charge is to remove all items from hand sink and keep all hand sinks accessible at all times.  New Violation. Correct By: 09/05/2018
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed failure to properly sanitize food contact surfaces: observed heavy buildup/accumulations in interior/on blades/ food contact surfaces of clean in place mixer. All food contact surfaces and utensils must be clean to sight and touch and cleaned frequently and routinely.  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 proper temperatures (see temperature observation chart for details). Potentially hazardous food must be properly cold held at 41 °F or below at all times. Corrective action: advised person in charge to get units checked for repair or adjustment if necessary.  New Violation. Correct By: 09/07/2018
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly hot hold time/temperature control for safety food (marinara sauce, inside of steam well in main kitchen area at ~128 °F) at proper temperatures. Potentially hazardous food must be properly held at 135 °F or higher at all times. Corrective action: advised person in charge to increase temperature on unit, dis-continue use if not properly hot holding, as unit has been an issue on previous inspections.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed potentially hazardous food (pizza in front food service area) held using time as a public health control with no time marking - observed establishment utilizing time as a public health control for pizza without having written procedures or proof of time logs. (Person in charge stated no time logs were written today, when asked if logs for yesterday or previous days could be provided, they could not). Corrective action: person in charge given pages of food code (p72-75) concerning time as a public health control, advised to comply with food code. (Facility has previously been advised on same issues on previous inspections and given the contact information for the Fulton County Board of Health and a list of all Senior Environmental Specialists for any questions or concerns.  New Violation. Correct By: 09/19/2018
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed pan of lasagna stored inside of reach in cooler (main kitchen area) with no date marking. [Made last week, Thursday - has no intent of selling any more per person in charge]. All ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours must be properly dated with prepared or discard date. Corrective action: pan of lasagna was removed from unit to be discarded.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(g)] Observed sanitizing solution exceeding the maximum concentration allowed. Observed QUAT/QAC sanitizing solution well above 500ppm in 4-compartment sink and in sanitizing bucket in front food service area. QUAT/QAC sanitizing solution must be at a concentration between 200-400ppm. Corrective action: advised person in charge to dilute sanitizing solutions to correct concentration range.  New Violation. Correct By: 09/05/2018
11D Violation of Code: [511-6-1.05(2)(x)] Observed failure to provide an internal thermometer upon request inside of prep top cooler in front food service area. An accurate, conspicuously located, internal thermometer must be provided inside of all cold/hot holding units.  New Violation.
14C Violation of Code: [511-6-1.05(10)(f)] Observed open can of red peppers, diced stored in reach in cooler in main kitchen area. Single-use containers (boxes/cans) may not be reused for the storage of food.  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] Observed working spray bottle, scrubber, cloth, etcetera stored in prep sink upon arrival. Sinks must be utilized for their designated purposes only.  New Violation.
   
   
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 09/05/2018
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
Three Cities Pizza		 Permit #
FSP-060-004439		 Date
09/05/2018
Address
209 EDGEWOOD AVE SE STE 106		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17D Violation of Code: [511-6-1.07(4)(b)] Observed personal drink/bottle of water stored on prep top table in main kitchen area upon arrival. Designated area(s) must be provided and utilized for employee activity/employee personal items to prevent the contamination of food, equipment, utensils, linen, and single-use/single-service items.  New Violation.
Remarks Sanitizer (QAC): 4-compartment sink: ~500+ppm; bucket (front food service area): ~500+ppm

-Person in charge showed proof of CFSM Certification via device; must post
-Person in charge given Employee Reporting Agreement and V/D cleanup procedures to have completed
Person in Charge (Signature)    Date:  
Inspector (Signature) Machella Anthony Date: 09/05/2018
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