BLUE POLAR

Violations (5)

• 1-2ACritical

  Georgia Food Code .03(2)No

  .03(2)No person in charge was present at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in Charge (PIC) arrived during inspection.

  Priority Foundation

• 2-1BCritical

  Georgia Food Code .03(5)(c)Observed

  .03(5)(c)Observed employee handle bleach to make sanitizer solution, put on gloves without washing hands, and then switch to filling a pitcher with water. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands. Water discarded and pitcher was cleaned.

  Priority

• 2-2DCritical

  Georgia Food Code .07(3)(a)Hand

  .07(3)(a)Hand sink in the front did not have 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: Employee placed soap at the hand sink.

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(8)(a)Observed

  .05(8)(a)Observed employee wash and rinse pitcher, but not sanitize after. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee washed, rinsed, and sanitized pitcher.

  Priority

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed five wet rags being stored on prep counter. 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: Person in Charge (PIC) had employee place cleaning rags in sanitizer.

  Core