GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Three Dollar Cafe Jr.
Address:  4475 Roswell RD
City:  Atlanta Time In:  12 :  00 PM Time Out:  02 :  20 PM
Inspection Date:    05/07/2019   CFSM:   Peter Han
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-29102
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

80
Grade

B
Date

11/15/18
Prior Score

89
Grade

B
Date

03/05/18
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)   Kenny Date:   05/07/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
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 Dollar Cafe Jr.		 Permit #
1-29102		 Date
05/07/2019
Address
4475 ROSWELL RD 		City/State
ATLANTA GA		 Zipcode
30342
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Tomatoes, 38.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Cheese, 40.0 ° F Cold Holding, Front Food Service, Reach In Cooler, salsa, 40.0 ° F
Hot Holding, Front Food Service, Buffet Unit, Soup, 135.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Rice, 37.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Vegetables, 38.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Ambient, 40.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Tomatoes, 34.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Fish/Seafood, 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, 38.0 ° F Just Cooked, Front Food Service, Grill, Beef, 169.0 ° F Hot Holding, Front Food Service, Buffet Unit, chili, 102.0 ° F
Hot Holding, Front Food Service, Buffet Unit, Soup, veggie 124.0 ° F Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 100.0 ° F Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 97.0 ° F
Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 107.0 ° F Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 112.0 ° F Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 117.0 ° F
Hot Holding, Front Food Service, in fryer basket sitting, Chicken, 113.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Fish/Seafood, shrimp 61.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Fish/Seafood, 46.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Vegetables, 44.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Cheese, 44.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Chicken, 50.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Chicken, 48.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Beef, 50.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Cheese, 45.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Ambient, 50.0 ° F Hot Holding, Front Food Service, Stove Top, tomato sauce, 123.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Pasta, 69.0 ° F
Cold Holding, Front Food Service, Prep Top Cooler, Pork, 46.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Due to several critical violations such as when to wash, employee health, cold holding/hot holding, and consumer advisory the person in charge does not have active managerial control.// Education provided throughout the inspection.// Person in charge shall uphold the responsibility of food safety at all times.  Corrected On-Site.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee not wash hands after handling raw beef prior to changing gloves. Observed another employee handle raw chicken then changed gloves without a hand wash several times. Observed employee handle beef without changing gloves nor hand wash.// Educated staff on proper handwashing.// Employees shall wash hands whenever they become contaminated.  Corrected On-Site.  Repeat Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed employee dip hands into sanitizer buckets then wipe with aprons for the purpose of washing hands.// Educated on proper cleaning procedure.// Employees shall use proper cleaning procedure to wash hands.  Corrected On-Site.  New Violation.
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Facility was unaware of reportable illnesses and symptoms. Facility was unable to provide signed employee health policy form.// Facility shall be aware of reportable illnesses and symptoms. All employees shall have signed copy of employee health forms on site at all times.  New Violation. Correct By: 05/17/2019
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed hand sink at bar with no soap.// Soap provided.// Hand sink shall be provided with hand cleanser at all times.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed hand sink at bar with no paper towels.// Paper towels provided.// All sinks shall have a hand drying provision.  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] Facility was unable to provide vomit and diarrheal procedure.// Procedure provided.//Facility shall have a procedure in place for possible vomit or diarrheal event.  Corrected On-Site.  New Violation.
5-2 Violation of Code: [511-6-1-.04(7)(e)] Facility did not have disclosure statement (asterisks) on menu. Facility advisory statement font size was below 8 and not in capital letters.// The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.  New Violation. Correct By: 05/17/2019
Person in Charge (Signature)    Date: 05/07/2019
Inspector (Signature) Brittany Loadholt Date: 05/07/2019
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 Dollar Cafe Jr.		 Permit #
1-29102		 Date
05/07/2019
Address
4475 ROSWELL RD 		City/State
ATLANTA GA		 Zipcode
30342
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed TCS foods not being maintained at 41 F or below.// Foods discarded.// All tcs foods shall be maintained at 41 F or below at all times  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed TCs foods not being maintained at 135 F or above.// foods discarded.// TCS foods shall be maintained at 135 F or above at all times.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed several sauce bottles without being labeled with common name.// All foods removed from original container shall be labeled with their common name.  New Violation. Correct By: 05/17/2019
11D Violation of Code: [511-6-1.05(2)(x)] Observed missing thermometers in several units.// All units shall have an internal thermometer at all times.  New Violation. Correct By: 05/17/2019
13A Violation of Code: [511-6-1.02(1)(f)(1)] Facility does not have a current food permit.// Legal notice issued.// Facility shall have a current food permit at all times.  New Violation. Correct By: 05/08/2019
14B Violation of Code: [511-6-1.05(10)(g)2] Observed plates being stored upward and not properly protected in front grill prep area.// Utensils shall be protected in order to prevent contamination on food/lip contact surfaces.  New Violation. Correct By: 05/17/2019
15A Violation of Code: [511-6-1.05(6)(a)] Observed prep top cooler near entrance not maintaining foods at 41 F or below. Cooler's ambient temperature was 50 F.// All equipment shall be maintained in good repair.  New Violation. Correct By: 05/17/2019
Remarks Food additives: syrups for beverages

LEGAL NOTICES ISSUED.

Note: Employee health agreement and vomit and diarrheal procedure provided.

FOLLOW UP INSPECTION WITHIN 10 CALENDAR DAYS
REQUIRED ADDITIONAL ROUTINE WITHIN 60 DAYS
Person in Charge (Signature)    Date: 05/07/2019
Inspector (Signature) Brittany Loadholt Date: 05/07/2019
    3