DAL BIT JOGAE MOONLIGHT GRILLED CLAMS

Violations (8)

• 4-2BCritical

  Georgia Food Code .05(6)(n)Observed

  .05(6)(n)Observed employee using the dishwasher without the sanitizer being primed. No sanitizer in dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge moved dishes to the 3 compartment sink to wash, rinse, and sanitize.

  Priority

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge doesn't have a verifiable way to show that the employee that was asked about has knowledge of the employee health policy. 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)

  Priority Foundation

• 15ACritical

  Georgia Food Code .05(1)(a)Observed

  .05(1)(a)Observed cardboard being used as mats within the kitchen area in 2 separate places. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Person in charge removed the cardboard and discarded it.

  Priority

• 2-2DCritical

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

  .03(5)(d)Observed employee washing hands in the warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee moved to the handwashing sink to wash hands.

  Priority Foundation

• 18

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

  .07(2)(m)Observed the backdoor leading into the kitchen not able to self-close. 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

• 2-2A

  Georgia Food Code .03(4)(a)(b)(c)(e)(f)Person

  .03(4)(a)(b)(c)(e)(f)Person in charge not aware of the symptoms that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised person in charge of the information and where to locate the information on the paperwork that was attached to the wall.

• 12A

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

  .04(4)(q)Observed seafood being stored on the floor of the walk in freezer. Rice stored on the floor of the stairs. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge moved items from the floor and placed them at least 6 inches off of the floor.

  Core

• 14A

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

  .04(4)(k)Observed handles of utensils being stored touching clams in the containers. 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 removed handles from the clams.

  Core