45 SOUTH CAFE receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. Advised person in charge not to store foods such as shell eggs, packaged butter, and packaged cream cheese in plastic containers in top of prep cooler in order to maintain proper cold holding temperatures.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. Advised person in charge not to store foods such as shell eggs, packaged butter, and packaged cream cheese in plastic containers in top of prep cooler in order to maintain proper cold holding temperatures.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed half and half, whipped cream, and individual butter portions intended to be on 4 hour time control with no label to indicate when the time control period started or ended. Facility could not provide accurate time control procedures, only the first page of a 6-hour time control procedure that was not completed.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed…

   Inspector’s full note +

   Code .04(6)(i)

   Observed half and half, whipped cream, and individual butter portions intended to be on 4 hour time control with no label to indicate when the time control period started or ended. Facility could not provide accurate time control procedures, only the first page of a 6-hour time control procedure that was not completed.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded. Time control procedures were provided.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   Observed three chemicals in spray bottles that were not clearly labeled with the name of the chemical.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what each chemical was. Labels were added to bottles.//

   Inspector’s full note +

   Code .07(6)(b)

   Observed three chemicals in spray bottles that were not clearly labeled with the name of the chemical.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what each chemical was. Labels were added to bottles.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed several chemical spray bottles hanging directly above plastic straws and a whisk.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Straws and whisk were relocated to an appropriate location.//

   Inspector’s full note +

   Code .07(6)(c)

   Observed several chemical spray bottles hanging directly above plastic straws and a whisk.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Straws and whisk were relocated to an appropriate location.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Personal cleanliness

   Item 12B ↗

   Observed employee preparing drinks without wearing a hair restraint. Hair was longer than 1/2 inch.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hair net.//

   Inspector’s full note +

   Code .03(5)(j)

   Observed employee preparing drinks without wearing a hair restraint. Hair was longer than 1/2 inch.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hair net.//

   Official report · Item 12B ↗
   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.