I LUV HOT POT / I LUV BOWLING receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Employee health reporting

   Item 2-2A ↗

   Observed that the person in charge did not have a verifiable manner to show that 2 of the employees chosen at random were aware of their reporting responsibilities. 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)

   Observed that the person in charge did not have a verifiable manner to show that 2 of the employees chosen at random were aware of their reporting responsibilities. 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.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed employee wash hands in a sink that was not the handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: employee washed hands in handwashing sink.

   Inspector’s full note +

   Code .03(5)(d)

   Observed employee wash hands in a sink that was not the handwashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: employee washed hands in handwashing sink.

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

   Handwashing

   Item 2-2D ↗

   Observed dirty wash rag being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge removed the rag.

   Inspector’s full note +

   Code .06(2)(o)

   Observed dirty wash rag being stored in the handwashing sink. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge removed the rag.

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

   Handwashing

   Item 2-2D ↗

   Handwashing sink not stocked with paper towels. 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: Paper towels added to handwashing sink by person in charge.

   Inspector’s full note +

   Code .07(3)(b)

   Handwashing sink not stocked with paper towels. 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: Paper towels added to handwashing sink by person in charge.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Handwashing

   Item 2-2D ↗

   Observed no hand soap at the handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was added to the sink.

   Inspector’s full note +

   Code .07(3)(a)

   Observed no hand soap at the handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was added to the sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
7. 07

   Food condition

   Item 3-1C ↗

   Observed cooked beef and whole tomatoes with mold covering them in the walk in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded items.

   Inspector’s full note +

   Code .04(1)

   Observed cooked beef and whole tomatoes with mold covering them in the walk in cooler. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded items.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
8. 08

   Cold holding

   Item 6-1A ↗

   Observed multiple time/temperature control for safety items holding at temperatures above 41F (see temperature log). **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety items holding at temperatures above 41F (see temperature log). **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
9. 09

   Time as a public health control

   Item 6-1D ↗

   Food products on time control for hot pot line missing dots denoting the start and end time as per time control procedure. Some products had green dots and some products had red dots or no dots. 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…

   Inspector’s full note +

   Code .04(6)(i)

   Food products on time control for hot pot line missing dots denoting the start and end time as per time control procedure. Some products had green dots and some products had red dots or no dots. 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: PIC added appropriate dots to items on time control as per time control procedure.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
10. 10

    Toxic substance storage and use

    Item 8-2B ↗

    Observed multiple bottles with sanitizer not labeled as such. 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 labeled sanitizer bottles

    Inspector’s full note +

    Code .07(6)(b)

    Observed multiple bottles with sanitizer not labeled as such. 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 labeled sanitizer bottles

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
11. 11

    Food labeling and containers

    Item 10D ↗

    Observed multiple containers of spice blends without labels. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled spice blends.

    Inspector’s full note +

    Code .04(4)(d)

    Observed multiple containers of spice blends without labels. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled spice blends.

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
12. 12

    Equipment design and condition

    Item 15A ↗

    Chef base cooler is not at proper temperature to hold foods at 41F or below. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Chef base cooler is not at proper temperature to hold foods at 41F or below. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
13. 13

    Pest control

    Item 18 ↗

    Observed multiple roaches dead and alive in the chef base cooler and the ice cart. Fruit flies at the front bar 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 roaches dead and alive in the chef base cooler and the ice cart. Fruit flies at the front bar 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.