SKY LOUNGE CAFE receives A in DeKalb County health inspection

1. 01

   Toxic substances properly identified, stored, used

   Item 8-2B ↗

   Observed sanitizer in the sanitizer buckets and three-compartment sink well above 200 ppm, with the test strips not registering a reading until the sanitizer was diluted multiple times. Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria.

   Inspector’s full note +

   Code 511-6-1.07(6)(g)

   Observed sanitizer in the sanitizer buckets and three-compartment sink well above 200 ppm, with the test strips not registering a reading until the sanitizer was diluted multiple times. Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or COS: PIC diluted sanitizer bucket and 3 compartment sink to where sanitizer was within range. 200ppm chlorine Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗
   Corrected on siteNew violation
2. 02

   Utensil storage

   Item 14A ↗

   Observed three in-use food scoops stored in a metal bin of standing water at 110°F beside the stovetop. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5.

   Inspector’s full note +

   Observed three in-use food scoops stored in a metal bin of standing water at 110°F beside the stovetop. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). PIC placed the metal container on the hot plate to heat the water and maintain a temperature above 135°F. Discussed with PIC to maintain the water temperature inside the metal bin containing in use utensils above 135°F at all times. Corrected On-Site. Repeat Violation.

   Official report · Item 14A ↗
   Corrected on siteRepeat violation
3. 03

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Item 15A ↗

   Observed the can opener in the main kitchen with food debris present on both the piercing portion and the holding portion. Can Openers (C) (g) Can Openers.

   Inspector’s full note +

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

   Observed the can opener in the main kitchen with food debris present on both the piercing portion and the holding portion. Can Openers (C) (g) Can Openers. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Discussed with PIC to move can opener to 3 compartment sink to be rewashed, rinsed, and sanitized thoroughly. Corrected On-Site. New Violation.

   Official report · Item 15A ↗
   Corrected on siteNew violation
4. 04

   Warewashing facilities: installed, maintained, used; test strips

   Item 15B ↗

   Observed no test strips for the 3-compartment sink or sanitizer buckets. Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

   Inspector’s full note +

   Code 511-6-1.05(3)(h),(i),(j)

   Observed no test strips for the 3-compartment sink or sanitizer buckets. Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf Discussed with PIC to obtain test strips for 3 compartment sink and sanitizer buckets so that the concentration is not too low or too high. New Violation.

   Official report · Item 15B ↗
   New violation

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