88 TOFU

Violations (4)

• 4-1ACritical

  Georgia Food Code .04(4)(n)1Observed

  .04(4)(n)1Observed an employee rinsing disposable gloves after picking up dirty newspaper from the floor. The same employee was wearing double disposable gloves on his hands.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The employee was instructed to remove his gloves and wash his hands, an educated about the correct use of disposable gloves.//

  Priority

• 4-1ACritical

  Georgia Food Code .04(4)(c)1(i)(ii)(iii)(v)

  .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored above produce, and unwashed produce stored above ready-to-eat foods inside the walk-in cooler. Observed raw, open, and portioned fish stored above frozen vegetables and pre-cooked clams; raw bagged chicken stored above raw pork; and raw pork stored above cooked beef inside several reach-in coolers. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All foods were rearranged by their internal cooking temperature.//

  Priority

• 6-2Critical

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

  .04(6)(g)Observed containers of boiled cabbage (x3) and a container with prepared fish cakes stored inside the walk-in cooler, as well as cooked and frozen beef, shredded and then frozen imitation crab inside reach-in freezers, not labeled with their preparation dates. Multiple containers of pork stew and beef bone were labeled with a preparation date of 09/21/26; however, the discard dates were listed as 10/31/26 or 11/30/26, exceeding the required 7-day date-marking period. 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: Foods without date markings were properly labeled. Food containers with a discard date exceeding 7 days of use were corrected.

  Priority Foundation

• 13A

  Georgia Food Code .02(1)(d)The

  .02(1)(d)The most current inspection report from September 18, 2026, was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection was provided and posted.//

  Core