YIBNA CAFE receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibilities regarding health reporting requirements.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibilities regarding health reporting requirements.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink in back prep area with no running water available.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Water was turned on during inspection.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed handwashing sink in back prep area with no running water available.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Water was turned on during inspection.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Facility does not have a written notification informing customers of which major allergens are used in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Facility does not have a written notification informing customers of which major allergens are used in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Thermometers

   Item 11D ↗

   Person in charge could not provide a thermometer for measuring food temperatures.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Inspector’s full note +

   Code .05(3)(g)

   Person in charge could not provide a thermometer for measuring food temperatures.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed ice scoop stored in between uses with handle in direct contact with ice.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to…

   Inspector’s full note +

   Code .04(4)(k)

   Observed ice scoop stored in between uses with handle in direct contact with ice.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. 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, dry container; 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 the required frequency. (C) Corrective Actions: Scoop was removed from ice machine.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Person in charge could not provide chlorine test strips. Person in charge stated a chlorine solution is used on food contact surfaces after handling raw chicken.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   Person in charge could not provide chlorine test strips. Person in charge stated a chlorine solution is used on food contact surfaces after handling raw chicken.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
7. 07

   Plumbing and drainage

   Item 16B ↗

   Observed leak under handwashing sink in back prep area.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Inspector’s full note +

   Code .06(2)(r)

   Observed leak under handwashing sink in back prep area.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.

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