GEORGIA FRENCH BAKERY & CAFE

Violations (2)

• 6-1ACritical

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

  .04(6)(f)Observed 2 trays of cooked chicken, one pan of cooked chicken, and a tray of cream-filled pastries (cream containing milk and eggs) not held at 41°F (5°C) or below. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The chicken was discarded, and the pastries were allowed to cool.

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(c)Observed

  .07(6)(c)Observed 2 lighters stored with utensils on a prep table, and the mouth of the lighter was touching the part of the spatula that comes in contact with the food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved, and the spatula was washed, rinsed, and sanitized.

  Priority