GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Sandtown Pub
Address:  5819 Campbellton RD STE 202-203
City:  Atlanta Time In:  12 :  05 PM Time Out:  03 :  10 PM
Inspection Date:    09/07/2018   CFSM:   Amber Jones
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-002385
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

63
Grade

U
Date

11/15/17
Prior Score

84
Grade

B
Date

12/30/16
CURRENT SCORE CURRENT GRADE
 
64
  
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)   Fredericka Jones Date:   09/07/2018
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/17/2018
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
Sandtown Pub		 Permit #
FSP-060-002385		 Date
09/07/2018
Address
5819 CAMPBELLTON RD STE 202-203 		City/State
ATLANTA GA		 Zipcode
30331
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, raw 43.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, 43.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, 26.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, 29.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, coleslaw 43.0 ° F Cold Holding, Bar, Reach In Cooler, Ambient, 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, turkey 54.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, boiled 53.0 ° F Hot Holding, Main Kitchen, Fryer, Chicken, 125.0 ° F Cold Holding, Main Kitchen, Cooler, Fish/Seafood, cooler drawer- raw shrimp 55.0 ° F
Cold Holding, Main Kitchen, Cooler, Fish/Seafood, cooler drawer- raw fish 55.0 ° 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 PIC lacks awareness in key areas of risk factor control or good retail practices for facility. PIC was advised to schedule intervention meeting 404-613-5579  New Violation. Correct By: 09/17/2018
2-2D Violation of Code: [511-6-1.07(3)(a)] observed failure to provide hand soap at the hand sink behind the bar. PIC was advised that all hand sinks must be fully stocked with hand soap and paper towels at all times  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] observed failure to cold hold tcs food items at 41F or below on the, counter, prep top cooler and cooler drawer at the cook line. raw chicken on counter 43F, tomatoes in ptc 43F, turkey deli meat ptc 54F, boiled eggs 55F, raw shrimp 55F, raw fish 55F. PIC was advised to discard items and educated that cold holding temperatures of tcs foods must be 41F or below  New Violation. Correct By: 09/10/2018
6-1B Violation of Code: [511-6-1.04(6)(f)] observed failure to hot hold tcs food items (partially cooked chicken wings) at 135F or higher. partially cooked chicken sitting in baskets at deep fryer at 125F. PIC was advised and educated on new rules/regulations in regards to partially cooked foods. Must be either hot holding at 135F or higher or cold holding at 41F or below. Must discard items  New Violation. Correct By: 09/10/2018
6-2 Violation of Code: [511-6-1.04(6)(g)] observed failure to date mark ready to eat food items that have been held in cold holding units for more than 24 hours. Observed deli meats, salads, boiled eggs in ptc, and coleslaw in walk-in cooler not date marked. PIC was advised that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Must discard items  New Violation. Correct By: 09/17/2018
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 09/07/2018
Inspector (Signature) Shari Allen Date: 09/07/2018
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
Sandtown Pub		 Permit #
FSP-060-002385		 Date
09/07/2018
Address
5819 CAMPBELLTON RD STE 202-203		 City/State
ATLANTA GA		 Zipcode
30331
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
11C Violation of Code: [511-6-1.04(6)(c)] observed ground beef thawing in standing water in prep sink. PIC was advised Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] observed failure to provide internal ambient thermometers in prep top cooler unit, cooler drawer unit, deep freezer, and reach-in coolers behind bar. PIC was advised In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit  New Violation. Correct By: 09/17/2018
12D Violation of Code: [511-6-1.04(4)(g)] Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables. Sink used as a meat prep sink. PIC was advised raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.  New Violation. Correct By: 09/17/2018
13A Violation of Code: [511-6-1.02(1)(d)] observed failure to post the most recent inspection report in plain view of the public. 63 U on 11/15/17. 84 B was posted from 2016. PIC was advised that the most recent inspection report must be posted in plain view of the public at all times.  New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] observed failure to invert or cover the ice bucket and failure to store it at least 6 inches off the ground. PIC was advised Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.
2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.
4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] observed single-use cups being re-used as a scoop in the flour, sugar, waffle mix bins. PIC was advised Single-service and single-use articles may not be reused.  New Violation.
Person in Charge (Signature)    Date: 09/07/2018
Inspector (Signature) Shari Allen Date: 09/07/2018
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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).
Establishment
Sandtown Pub		 Permit #
FSP-060-002385		 Date
09/07/2018
Address
5819 CAMPBELLTON RD STE 202-203		 City/State
ATLANTA GA		 Zipcode
30331
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
15A Violation of Code: [511-6-1.05(6)(a)] observed failure to repair broken hinge at prep top cooler unit and cooler drawers at cook line. Doors do not fully close. PIC was advised Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] observed torn gaskets at the prep top cooler unit and cooler drawer unit in the main kitchen. PIC was advised that Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must replace  New Violation.
15A Violation of Code: [511-6-1.05(1)(i)] observed rust on the bottom of prep table. PIC was advised Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] observed failure to provide test strips for sanitizer solution at the 3 compartment sink and dish machine. quaternary test strips for 3 compartment sink and chlorine test strips for dish mahchine  New Violation. Correct By: 09/17/2018
15C Violation of Code: [511-6-1.05(7)(d)] observed pooled water on the floor of the walk-in cooler and main kitchen floor outside of the walk-in cooler. PIC was advised that Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] observed heavy dust debris on the condenser fans in the walk-in cooler. PIC was advised that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] observed heavy food buildup on the interior of both microwaves in the main kitchen. PIC was advised Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] observed heavy food debris on the exterior of the prep top coolers in the main kitchen. PIC was advised that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
16B Violation of Code: [511-6-1.06(2)(j)] observed failure to provide backflow preventer at mop sink. PIC was advised to install backflow preventer  New Violation. Correct By: 09/17/2018
16B Violation of Code: [511-6-1.06(2)(r)] observed towel wrapped around mop sink faucet head. PIC was advised to repair mop sink for leaks. system should be in good repair  New Violation. Correct By: 09/17/2018
17B Violation of Code: [511-6-1.06(5)(n)] observed failure to provide a lids on trash cans that aren't in continue use in the kitchen. PIC was advised Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] observed broken floor tiles in the main kitchen by walk-in cooler and behind bar. PIC was advised Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] observed heavy fly activity in the main kitchen, in ware wash area specifically; live roach in dining area. PIC was advised The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.  New Violation. Correct By: 09/17/2018
18 Violation of Code: [511-6-1.07(5)(l)] observed failure to remove dead roaches in main kitchen and in walk-in cooler. PIC was advised Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped
birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  New Violation.
Remarks quat sanitizer
3 compartment 400ppm

PIC was advised to contact Fulton County Board of Health to schedule an intervention 404-613-5579
Person in Charge (Signature)    Date: 09/07/2018
Inspector (Signature) Shari Allen Date: 09/07/2018
    4