GRANDMAS NY PIZZA AND PASTA receives B in Gwinnett County health inspection

1. 01

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Person in charge could not provide the disinfectant listed in the facility's written procedures for responding to vomit/diarrhea incidents.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Person in charge could not provide the disinfectant listed in the facility's written procedures for responding to vomit/diarrhea incidents.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee attempting to sanitize equipment in warewashing machine dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: 3 compartment sink was set up to manually wash, rinse, and sanitize dishes.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed employee attempting to sanitize equipment in warewashing machine dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: 3 compartment sink was set up to manually wash, rinse, and sanitize dishes.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed accumulation of debris on can opener blade stored as clean. Observed accumulation of black mold-like substance on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed accumulation of debris on can opener blade stored as clean. Observed accumulation of black mold-like substance on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

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

   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)

   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)

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
5. 05

   Equipment design and condition

   Item 15A ↗

   Observed walk-in cooler on left side of kitchen unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49.3F.// 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)

   Observed walk-in cooler on left side of kitchen unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49.3F.// 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.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Observed chemical warewashing machine dispensing less than 50ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Observed chemical warewashing machine dispensing less than 50ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

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

   Warewashing facilities and test strips

   Item 15B ↗

   Observed accumulation of residue on interior surfaces and side doors of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Observed accumulation of residue on interior surfaces and side doors of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
8. 08

   Equipment cleanliness

   Item 15C ↗

   Observed accumulation of debris on shelving in both walk-in coolers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed accumulation of debris on shelving in both walk-in coolers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   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.