THE GALLOPING GALETTE DACULA receives A in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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: The dish machine was adjusted and chlorine sanitizer was dispensed at a concentration of 50-100ppm. Dishes were rewashed and sanitized.

   Inspector’s full note +

   Code .05(6)(n)

   Observed employee washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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: The dish machine was adjusted and chlorine sanitizer was dispensed at a concentration of 50-100ppm. Dishes were rewashed and sanitized.

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

   Utensil storage

   Item 14A ↗

   Observed in use utensils stored in still water with a water temperature less than 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in use utensils stored in still water with a water temperature less than 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Water was discarded and utensil was taken to the dish area to be washed, rinsed, and sanitized.

   Official report · Item 14A ↗
   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.