BUZZIN BURGERS AT POLITAN ROW AT THE FORUM VENDOR 2 receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Observed the person in charge (PIC) unable to demonstrate in a verifiable manner the only employee onsite was informed of their responsibility to report the symptoms/foodborne illnesses. 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)

   Observed the person in charge (PIC) unable to demonstrate in a verifiable manner the only employee onsite was informed of their responsibility to report the symptoms/foodborne illnesses. 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.
2. 02

   Employee health reporting

   Item 2-2A ↗

   Observed the person in charge (PIC) unable to name all five symptoms and six foodborne illnesses in what to report to the manager and health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The PIC was informed of all symptoms and diseases and which…

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Observed the person in charge (PIC) unable to name all five symptoms and six foodborne illnesses in what to report to the manager and health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The PIC was informed of all symptoms and diseases and which to report to the health department.//

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

   Cold holding

   Item 6-1A ↗

   Observed pepperjack cheese, american cheese, and cooked chicken wings holding a cold temperature above 41F. (See temp log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed pepperjack cheese, american cheese, and cooked chicken wings holding a cold temperature above 41F. (See temp log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Hot holding temperatures

   Item 6-1B ↗

   Observed a container of corn hot holding on the flat top grill below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food item was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed a container of corn hot holding on the flat top grill below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food item was discarded.//

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple sauces in squeeze bottles (i.e ketchup, flour) not written in its common english 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: Bottles were labeled.//

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple sauces in squeeze bottles (i.e ketchup, flour) not written in its common english 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: Bottles were labeled.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed no allergen disclosure specifying what the facility uses onsite.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: An allergen disclosure was written.//

   Inspector’s full note +

   Code .04(7)(d)

   Observed no allergen disclosure specifying what the facility uses onsite.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: An allergen disclosure was written.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Utensil storage

   Item 14A ↗

   Observed miniature sauce cups in dry ingredients (sprinkles, oreo crumbs). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed miniature sauce cups in dry ingredients (sprinkles, oreo crumbs). **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// 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: The sauce cups were discarded.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
8. 08

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed plastic containers stacked clean still wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)

   Inspector’s full note +

   Code .05(10)(a)

   Observed plastic containers stacked clean still wet.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)

   Official report · Item 14B ↗
   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.