GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Shepherd Center Cafeteria /Main Kitchen
Address:  2020 Peachtree RD NW
City:  Atlanta Time In:  03 :  25 PM Time Out:  04 :  50 PM
Inspection Date:    09/21/2018   CFSM:   Timothy McGraw
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-30560
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

82
Grade

B
Date

04/10/18
Prior Score

83
Grade

B
Date

11/14/17
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)   Carolyn Kemp Date:   09/21/2018
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/02/2018
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
Shepherd Center Cafeteria /Main Kitchen		 Permit #
1-30560		 Date
09/21/2018
Address
2020 PEACHTREE RD NW 		City/State
ATLANTA GA		 Zipcode
30309
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in cooler II, Salad, Tuna salad 37.9 ° F Cold Holding, Main Kitchen, Walk in cooler II, Fruit, Fruit salad 38.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, Ambient 08.0 ° F
Cold Holding, Main Kitchen, Reach in cooler II, Pork, Ham 36.7 ° F Cold Holding, Main Kitchen, Reach in cooler II, Eggs, Boiled Eggs 36.0 ° F Cold Holding, Main Kitchen, Reach in cooler II, Cheese, cheese 37.0 ° F
Hot Holding, Main Kitchen, Steam Table, Chicken, Cooked chicken 138.0 ° F Hot Holding, Main Kitchen, Steam Table, Vegetables, Cooked Corn 140.0 ° F Hot Holding, Main Kitchen, Steam Table, Vegetables, Green beans 148.0 ° F
Hot Holding, Main Kitchen, Steam Table, Beef, Ground beef 152.0 ° F Cold Holding, Main Kitchen, Walk in cooler II, Vegetables, Gabenzo beans 38.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Sliced Tomatoes 36.9 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Eggs, Egg salad 35.3 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, Ham 35.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Rice, Cooked rice 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Fried Chicken 58.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Grilled Chicken 54.5 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Smoked ham 37.8 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Cheese sauce 38.4 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Mac & Cheese 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Mashed potatoes 37.0 ° F
Cold Holding, Front Food Service, Buffet Unit, Eggs, Boiled eggs 36.9 ° F Cold Holding, Front Food Service, Buffet Unit, Cheese, Blue cheese 37.0 ° F Cold Holding, Front Food Service, Buffet Unit, Pork, Ham 36.3 ° F
Cold Holding, Front Food Service, Buffet Unit, Chicken, Chopped chicken 36.0 ° F Hot Holding, Front Food Service, Steam Table, Chicken, BBQ chicken 138.3 ° F Hot Holding, Front Food Service, Steam Table, Chicken, Cooked Chicken 142.0 ° F
Cold Holding, Front Food Service, Cooler, Cheese, Pimento cheese 41.0 ° F Cold Holding, Front Food Service, Cooler, Salad, Tuna Salad 37.5 ° F Cold Holding, Front Food Service, Cooler, Chicken, Chicken salad 39.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Salad, Lettuce 40.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Tomatoes, Chopped Tomatoes 38.3 ° F Cold Holding, Front Food Service, Prep Top Cooler, Chicken, Chicken Salad 38.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Salad, Tuna Salad 36.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed kitchen staff eating sandwich at the front food service area. Food staff shall consume food only in designated locations. Advised staff to desist from eating in the food prep service area.  Corrected On-Site.  New Violation.
3-1C Observed several dented cans in the dry storage area. shall be safe and unadulterated. Advised PIC to discard dented cans.  Repeat Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed mold-like growth on green pepper inside the veggie cooler. Food shall be safe and unadulterated. Advised PIC to discard the molded produce.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to store pimento cheese inside the cooler under the prep top at the front food service area. Food in storage shall be covered to prevent environmental contamination. Advised PIC to discard the cheese.  Corrected On-Site.  New Violation.
6-1A Observed failure to cold hold TCS at 41 degrees inside the meat walk-in cooler at the main kitchen; grilled chicken 54.5, fried chicken 58 etc. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard the chicken.  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to hot hold cooked rice at 135 inside the warmer cabinet at the front food service area. TCS foods shall be hot held at 135 degrees or above. Advised PIC to discard the rice.  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed improper thawing of chicken in the meat prep sink at the main kitchen; chicken being thawed in still water. Advised PIC to ensure that there is running cold water on the frozen chicken.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed food stored on the floor inside the walk-in freezer at the main kitchen. Food shall be stored 6" off the floor. Advised PIC to move food off the floor.  Corrected On-Site.  New Violation.
12C Observed failure to store wet wiping cloths in sanitizer solution. All wet cloths must be stored in sanitizer buckets wne not in use. Advised PIC to ensure all wet cloths are stored in sanitizer buckets.  New Violation.
Remarks
Person in Charge (Signature)    Date: 09/21/2018
Inspector (Signature) Kwame Boafo Date: 09/21/2018