CHARKOR GUYS

Violations (3)

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed evidence of employees drinking in food prep areas from unapproved containers (open drink cups on prep table, dry storage shelf, and next to utensil storage in order window; open sports drink in bottom of prep cooler).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded or moved to a designated area.//

  Core

• 10D

  Georgia Food Code .04(7)(d)Facility

  .04(7)(d)Facility does not have a written notification informing customers of major allergens used in the facility.// 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: A written allergen notification was created and posted during inspection.//

  Core

• 14A

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

  .04(4)(k)Observed utensils for dispensing radish, salt, and soup stored between uses with their handles in direct contact with the food.// 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: Person in charge opted to remove utensils from containers.//

  Core