Blossom Tree receives A in Fulton County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed container of raw shell eggs stored on top of container of sliced cheese in reach-in cooler in front kitchen area. Observed containers or raw brisket stored above containers of sauces in reach-in cooler in rear kitchen area near 3-compartment sink.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed container of raw shell eggs stored on top of container of sliced cheese in reach-in cooler in front kitchen area. Observed containers or raw brisket stored above containers of sauces in reach-in cooler in rear kitchen area near 3-compartment sink. Corrected on site - containers repositioned to prevent cross-contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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; Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Utensil storage

   Item 14A ↗

   Observed rice-dispensing utensils stored in container of room-temperature water in front kitchen area near rice crocks. Corrected on site - utensils relocated to clean containers.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed rice-dispensing utensils stored in container of room-temperature water in front kitchen area near rice crocks. Corrected on site - utensils relocated to clean containers. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.