FRIENDSHIP BBQ

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

.03(5)(c)Observed employee pick up wood skewers from floor, toss them in the trash, and then proceed to handle cooked lamb skewers. 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: Person in Charge (PIC) had employee discard food. PIC had employee wash hands.

Priority

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

.05(6)(n)Dish machine actively being used without sanitizer. 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: Manual sanitization used.

Priority

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

.05(7)(a)1Multiple dishes stored as clean observed with food debris inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes cleaned and sanitized.

Priority Foundation

Georgia Food Code .07(4)(b)Observed

.07(4)(b)Observed opened water bottles, one stored on prep surface and the other stored above food utensils. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Drinks discarded.

Core

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

.04(4)(m)Observed two wet wiping cloths stored on prep surfaces. 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 placed towels into sanitizer solution.

Core

Georgia Food Code .07(4)(b)Car

.07(4)(b)Car keys stored on prep surface, cell phone stored above prep table. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Items moved.

Core

Georgia Food Code .05(10)(e)

.05(10)(e) 1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed and sanitized again then allowed to air dry.

Core

Georgia Food Code .03(5)(h)Person

.03(5)(h)Person in charge and employee both handling foods with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)

Core