AL CHEF receives B in DeKalb County health inspection

1. 01

   Proper hot holding temperatures

   Item 6-1B ↗

   Observed multiple time/temperature control for safety foods held below 135F at steamtable. See asterisks in temperature log.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed multiple time/temperature control for safety foods held below 135F at steamtable. See asterisks in temperature log. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: All items were reheated in the oven to 165F or above. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
2. 02

   Proper date marking and disposition

   Item 6-2 ↗

   Observed ready to eat food(curry chicken, cut lettuce, sliced tomatoes and stuffed grape leaves)without a date marking system. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or…

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed ready to eat food(curry chicken, cut lettuce, sliced tomatoes and stuffed grape leaves)without a date marking system. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS: PIC date marked food items. Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
3. 03

   Food properly labeled; original container

   Item 10D ↗

   Observed sauces and spices removed from the original container without a common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed sauces and spices removed from the original container without a common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the containers with common name. Corrected On-Site. Repeat Violation.

   Official report · Item 10D ↗
   Corrected on siteRepeat violation
4. 04

   Personal cleanliness

   Item 12B ↗

   Observed employee without a hair restraint on. CA: (i) Hair Restraints.

   Inspector’s full note +

   Code 511-6-1.03(5)(j)

   Observed employee without a hair restraint on. CA: (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS: PIC put a hairnet on. Corrected On-Site. New Violation.

   Official report · Item 12B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.