COMIDA CHAPIN receives C in DeKalb County health inspection

1. 01

   Food separated and protected

   Item 4-1A ↗

   Observed a bag of raw chicken stored in direct contact with a plastic crate of raw, unwashed limes on the bottom shelf of the reach-in cooler. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed a bag of raw chicken stored in direct contact with a plastic crate of raw, unwashed limes on the bottom shelf of the reach-in cooler. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. PIC sanitized the exterior of the crate of limes and relocated the limes to a shelf above the raw chicken to prevent potential cross-contamination. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed the sanitizing compartment of the three-compartment sink with an insufficient concentration of chemical sanitizer. (0ppm chlorine).

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed the sanitizing compartment of the three-compartment sink with an insufficient concentration of chemical sanitizer. (0ppm chlorine). Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. PIC added sanitizer until a concentration of 100ppm chlorine was achieved. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
3. 03

   Proper date marking and disposition

   Item 6-2 ↗

   Observed no date marking for any of the prepped foods inside of the reach in cooler that were held for over 24h. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note +

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

   Observed no date marking for any of the prepped foods inside of the reach in cooler that were held for over 24h. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. 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. Discussed with PIC to ensure employees date marked foods that are prepped to be held over 24h. Repeat Violation.

   Official report · Item 6-2 ↗
   Repeat violation
4. 04

   Utensils, equipment and linens: properly stored, dried, handled

   Item 14B ↗

   Observed unwrapped single-use forks and spoons stored with the handles facing downward. Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces (C) 2.

   Inspector’s full note +

   Code 511-6-1.05(10)(g)2

   Observed unwrapped single-use forks and spoons stored with the handles facing downward. Kitchen and Tableware, properly handled to protect food-/lip-contact surfaces (C) 2. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. COS: With gloves, PIC flipped the utensils so that the handles were facing upward to prevent contamination. Corrected On-Site. New Violation.

   Official report · Item 14B ↗
   Corrected on siteNew violation
5. 05

   Warewashing facilities: installed, maintained, used; test strips

   Item 15B ↗

   Observed no test strips for 3 compartment sink. Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration.

   Inspector’s full note +

   Code 511-6-1.05(6)(p)

   Observed no test strips for 3 compartment sink. Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Discussed with PIC to obtain test strips for 3 compartment sink so that adequate sanitizing concentrations are maintained. New Violation.

   Official report · Item 15B ↗
   New violation
6. 06

   Insects, rodents, and animals not present

   Item 18 ↗

   Observed more than 15 fruit flies in the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed more than 15 fruit flies in the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. 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. Discussed with the PIC to eliminate pest harborage sources, including leftover pineapple from the food processor and overripe bananas in the main kitchen, and to contact pest control to address the pest issue. The PIC discarded the pineapple leftovers from the processor and moved it to the three-compartment sink to eliminate a potential source of pest harborage. Repeat Violation.

   Official report · Item 18 ↗
   Repeat violation

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