GU'S KITCHEN receives B in DeKalb County health inspection

1. 01

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed food debris on the exterior of one bowl and the interior surface of another bowl stacked directly against it, with the bowls stored as clean above the 3-compartment sink. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed food debris on the exterior of one bowl and the interior surface of another bowl stacked directly against it, with the bowls stored as clean above the 3-compartment sink. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC moved dishes to 3 compartment sink to be rewashed, rinsed, and sanitized. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗
   Corrected on siteRepeat violation
2. 02

   Proper cold holding temperatures

   Item 6-1A ↗

   Observed egg yolk at 53°F and a container of cooked rice at 54°F inside of the prep top cooler of the main kitchen. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note +

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

   Observed egg yolk at 53°F and a container of cooked rice at 54°F inside of the prep top cooler of the main kitchen. Time/Temperature Control for Safety; Cold 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. P PIC stated that the containers of rice and egg yolk were prepared at approximately 11:00am, therefore PIC moved these foods into the walk-in cooler to rapidly cool. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Time as a public health control: procedures and records

   Item 6-1D ↗

   Observed chicken nuggets sitting out on counter without proper time as public health control. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed chicken nuggets sitting out on counter without proper time as public health control. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P PIC stated that the nuggets were removed from the cooler at approximately 11:00 a.m. PIC then moved the nuggets back to the cooler to rapidly cool. Discussed with PIC that nuggets need to either be held under 41F cold holding until use or time as public health control. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗
   Corrected on siteNew violation
4. 04

   Proper cooling methods used: adequate equipment for temperature control

   Item 11A ↗

   Observed multiple plastic to-go containers of cooked rice stacked inside the prep top cooler. The containers were covered with tight-fitting lids, which did not allow for proper heat transfer.

   Inspector’s full note +

   Observed multiple plastic to-go containers of cooked rice stacked inside the prep top cooler. The containers were covered with tight-fitting lids, which did not allow for proper heat transfer. The PIC stated the rice was prepared at approximately 11:00 a.m. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC instructed food service employee to place containers of cooked rice inside the walk-in cooler in ice baths to rapidly cool. Corrected On-Site. Repeat Violation.

   Official report · Item 11A ↗
   Corrected on siteRepeat violation

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