SIP IT ! receives B in Gwinnett County health inspection

1. 01

   Food protection manager

   Item 1-2B ↗

   No certified food safety manager (CFSM) on staff. Manager/owner does not have CFSM certificate. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

   Inspector’s full note +

   Code .03(3)(a)

   No certified food safety manager (CFSM) on staff. Manager/owner does not have CFSM certificate. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

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

   Employee health reporting

   Item 2-2A ↗

   Person-in-charge (PIC) could not provide signed employee health agreements for any employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

   Inspector’s full note +

   Code .03(2)(o)

   Person-in-charge (PIC) could not provide signed employee health agreements for any employees. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

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

   Handwashing

   Item 2-2D ↗

   Observed hand sink in back kitchen area and employee restroom hand sink without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at both sinks.

   Inspector’s full note +

   Code .07(3)(a)

   Observed hand sink in back kitchen area and employee restroom hand sink without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at both sinks.

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

   Handwashing

   Item 2-2D ↗

   Observed hand sink in back kitchen area blocked by bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was moved.

   Inspector’s full note +

   Code .06(2)(o)

   Observed hand sink in back kitchen area blocked by bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was moved.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility does not have written procedures for cleaning up vomit/diarrhea. 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)

   Facility does not have written procedures for cleaning up vomit/diarrhea. 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.
6. 06

   Thermometers

   Item 11D ↗

   Facility does not have probe thermometer for food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Inspector’s full note +

   Code .05(3)(g)

   Facility does not have probe thermometer for food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
7. 07

   Wiping cloth use and storage

   Item 12C ↗

   Observed wiping cloths being stored on prep counters in front prep area, and more wiping cloths being stored in sanitizer bucket on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer bucket and bucket was moved from floor.

   Inspector’s full note +

   Code .04(4)(m)

   Observed wiping cloths being stored on prep counters in front prep area, and more wiping cloths being stored in sanitizer bucket on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer bucket and bucket was moved from floor.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
8. 08

   Single-use article storage and use

   Item 14C ↗

   &3Observed multiple containers of single-use lids and cups stored on floor in back kitchen area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items were removed from floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed multiple containers of single-use lids and cups stored on floor in back kitchen area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Items were removed from floor.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
9. 09

   Warewashing facilities and test strips

   Item 15B ↗

   Facility does not have test strips for chlorine sanitizer. 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)

   Facility does not have test strips for chlorine sanitizer. 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.

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