HOME2 SUITES BY HILTON LAWRENCEVILLE ATLANTA SUGARLOAF scored 72; newer inspection records 87

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge not aware of all of the symptoms and all of the diseases that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Informed person in charge of all of the information and sent a document showing all of that information so that the person in the building working and in charge at that time will be able to access the information.

   Inspector’s full note +

   Code .03(4)(a)(b)(c)(e)(f)

   Person in charge not aware of all of the symptoms and all of the diseases that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Informed person in charge of all of the information and sent a document showing all of that information so that the person in the building working and in charge at that time will be able to access the information.

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

   Employee health reporting

   Item 2-2A ↗

   Person in charge not aware of all of the symptoms and disease that need to be reported to them by the employee. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Advised the person in charge of the information that is need to know and also gave document showing all…

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge not aware of all of the symptoms and disease that need to be reported to them by the employee. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Advised the person in charge of the information that is need to know and also gave document showing all symptoms and disease.

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

   Handwashing

   Item 2-2D ↗

   Observed the only handwashing sink within the facility to not have any paper towel or other means of drying hands. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in charge placed paper towels so that they are accessible after handwashing.

   Inspector’s full note +

   Code .07(3)(b)

   Observed the only handwashing sink within the facility to not have any paper towel or other means of drying hands. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in charge placed paper towels so that they are accessible after handwashing.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs to be stored above bread in the upright cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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,…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs to be stored above bread in the upright cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. Corrective Actions: Person in charge rearranged the eggs to the bottom shelf.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
5. 05

   Cold holding

   Item 6-1A ↗

   Observed cheese in serving area being cold held at a temp above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese was discarded by person in charge.

   Inspector’s full note +

   Code .04(6)(f)

   Observed cheese in serving area being cold held at a temp above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cheese was discarded by person in charge.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
6. 06

   Food storage and contamination

   Item 12A ↗

   Observed basket of apples in the food service area to out with no wrap or covering on the apple to protect them. Skin is able to be consumed. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Person in charge washed apples and wrapped apples.

   Inspector’s full note +

   Code .04(4)(u)

   Observed basket of apples in the food service area to out with no wrap or covering on the apple to protect them. Skin is able to be consumed. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (P) Corrective Actions: Person in charge washed apples and wrapped apples.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
7. 07

   Pest control

   Item 18 ↗

   Observed multiple flies in the kitchen area. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Inspector’s full note +

   Code .07(5)(k)

   Observed multiple flies in the kitchen area. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Official report · Item 18 ↗
   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.