E.M. BOP

Violations (4)

• 2-2B

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

  .03(5)(k)1&2Employee drinks in unapproved containers (reusable cups without lid/straw) stored on prep surfaces. // 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: Drink removed. //

  Core

• 4-2A

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

  .04(4)(c)1(iv)Multiple foods stored in coolers uncovered. // 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: Covers were placed onto all foods. //

  Core

• 4-2B

  Georgia Food Code .05(7)(a)1Interior

  .05(7)(a)1Interior of ice machine with a mold-like accumulation. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION** Corrective Actions: Ice machine cleaned and sanitized. //

• 14A

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

  .04(4)(k)Multiple containers of sauces and spices with bowls without handles as scooping utensils, others with utensils with handles stored submerged in the foods between uses. // 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. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION** Corrective Actions: Bowls and handles removed from containers. //