HAVANA SOUTH CUBAN

Georgia Food Code .04(6)(f)Multiple

.04(6)(f)Multiple food items cold holding above 41F (see temp log). ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items discarded. //

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Georgia Food Code .04(6)(g)Multiple

.04(6)(g)Multiple food items throughout kitchen not labeled with the date of preparation. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were dated. //

Priority Foundation

Georgia Food Code .06(2)(o)Observed

.06(2)(o)Observed 2 hand washing sinks with other items stored inside the basin (box of water and pitcher). // 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: Items were removed from the sink basins. //

Priority Foundation

Georgia Food Code .07(5)(k)Facility

.07(5)(k)Facility has a build up of equipment, food service related items, and boxes in the kitchen by the back door and office which contributes to harborage conditions. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

Priority Foundation

Georgia Food Code .07(3)(b)Observed

.07(3)(b)Observed 2 hand washing sinks not equipped with paper towels in the kitchen. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels provided to hand washing sinks. //

Priority Foundation

Georgia Food Code .07(5)(k)Observed

.07(5)(k)Observed several live roaches and spiders throughout the kitchen and dining room. ***PERMIT SUSPENDED. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

Priority Foundation

Georgia Food Code .03(2)(a)-(n),(p)Several

.03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Priority Foundation

Georgia Food Code .07(2)(m)Backdoor

.07(2)(m)Backdoor of facility by the restrooms has a large gap leading to teh outside btween the door and floor. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

Core

Georgia Food Code .07(5)(l)Observed

.07(5)(l)Observed several dead roaches inside the kitchen and dining room. ***2ND CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. // Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)

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Georgia Food Code .04(4)(c)1(iv)

.04(4)(c)1(iv) Multiple food containers in multiple coolers in kitchen stored uncovered. ***3RD CONSECUTIVE REPEAT VIOLATION FROM ROUTINE TO ROUTINE. PERMIT SUSPENDED. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food items were covered or discarded. //

Core

Georgia Food Code .05(7)(d)Surface

.05(7)(d)Surface between the fryer and the grill has a heavy accumulation of debris. Fryers need to be cleaned due to heavy build up. // Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

Core

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

.07(5)(a),(b)1,2,3Wall in kitchen by the upright freezer removed and missing FRP covering. // 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)

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

.07(5)(a),(b)1,2,3Walls and floors throughout kitchen in the cooking and warewashing area, between cooking equipment, and between the walls and coolers with heavy debris accumulation. // 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)

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Georgia Food Code .07(2)(c)Multiple

.07(2)(c)Multiple areas throughout the kitchen missing cove base. // In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

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Georgia Food Code .05(2)(n)Ventilation

.05(2)(n)Ventilation hood system above the grill has a heavy accumulation of grease and debris. // Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. (C)

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