EL PORTON OF DULUTH, INC.

Violations (4)

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed wiping cloth being stored on the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge removed wiping cloth from the handwashing sink.

  Priority Foundation

• 4-2BCritical

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

  .05(7)(a)1Observed build-up on the nozzles of the soda gun behind the bar. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge washed and sanitized the nozzles.

  Priority Foundation

• 6-2Critical

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

  .04(6)(g)Observed multiple food items in the upright cooler and walk in cooler with date marks that were past the 7 days. 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: Person in charge discarded items.

  Priority Foundation

• 10D

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

  .04(4)(d)Observed multiple containers with names of the foods and spices identified in Spanish and not in English. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge change the labels to include the English and Spanish names of the items.

  Core