CLOVE BASE OF OPERATION receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee actively sanitizing dishes in a mechanical dishwasher with a utensil surface temperature less than 160F. Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Employee manually resanitized the dishes with QUAT sanitizer.

   Inspector’s full note +

   Code .05(8)(b)

   Observed employee actively sanitizing dishes in a mechanical dishwasher with a utensil surface temperature less than 160F. Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Employee manually resanitized the dishes with QUAT sanitizer.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Toxic substance storage and use

   Item 8-2B ↗

   Observed multiple butane lighters/torches stored on and above kitchen prep surfaces. 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: PIC moved the torches/lighters to the designated chemical storage location.

   Inspector’s full note +

   Code .07(6)(c)

   Observed multiple butane lighters/torches stored on and above kitchen prep surfaces. 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: PIC moved the torches/lighters to the designated chemical storage location.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of spices/seasonings removed from the original packaging not labeled with the common name. 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: PIC labeled the containers with the common name.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple containers of spices/seasonings removed from the original packaging not labeled with the common name. 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: PIC labeled the containers with the common name.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed facility with unsealed wood blocks used as support under three compartment sink. Also observed an unsealed wood table used to store in-use rice cooker. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Inspector’s full note +

   Code .05(1)(i)

   Observed facility with unsealed wood blocks used as support under three compartment sink. Also observed an unsealed wood table used to store in-use rice cooker. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
5. 05

   Warewashing facilities and test strips

   Item 15B ↗

   Observed dishwasher unable to achieve a utensil surface temperatuere of at least 160F (see temp log). The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) 2) For a stationary rack, dual temperature machine, 150°F (66°C); (Pf) 3) For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or 4) For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

   Inspector’s full note +

   Code .05(6)(j)

   Observed dishwasher unable to achieve a utensil surface temperatuere of at least 160F (see temp log). The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) 2) For a stationary rack, dual temperature machine, 150°F (66°C); (Pf) 3) For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or 4) For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Observed facility without adequate QUAT sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   Observed facility without adequate QUAT sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

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

   Plumbing and drainage

   Item 16B ↗

   Observed facility remodeled bar (new handwashing sink) and changed it's location within the facility without approval from the designated health authority. Facility also replaced vegetable sink with 2 compartment sink (split vegetable and meat sink). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law. (P) A water filter shall be made of safe materials. (Pf)

   Inspector’s full note +

   Code .06(2)(a)

   Observed facility remodeled bar (new handwashing sink) and changed it's location within the facility without approval from the designated health authority. Facility also replaced vegetable sink with 2 compartment sink (split vegetable and meat sink). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law. (P) A water filter shall be made of safe materials. (Pf)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.
8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed missing floor tiles in the kitchen prep area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed missing floor tiles in the kitchen prep area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

   Official report · Item 17C ↗
   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.