BBQ Olive Chicken receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did or cook properly were discarded. Approved cooling methods were provided for foods still in the cooling process.

   Inspector’s full note +

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did or cook properly were discarded. Approved cooling methods were provided for foods still in the cooling process.

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

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling cut Napa, corn salad, and coleslaw. Cut Napa cooling in large portions behind the fans in the walk in cooler. Individual containers of corn salad and coleslaw cooling in a display cooler where high levels of worker activity are occurring. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling cut Napa, corn salad, and coleslaw. Cut Napa cooling in large portions behind the fans in the walk in cooler. Individual containers of corn salad and coleslaw cooling in a display cooler where high levels of worker activity are occurring. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thin portions while uncovered in the walk in cooler. Discussed that foods may be left uncovered to cool as long as no source of contamination can occur.

   Official report · Item 11A ↗
   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.