MAI BAKERY GREAT WALL SUPERMARKET

Violations (4)

• 4-2BCritical

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

  .05(7)(a)1Observed ice machine with mold like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

  Priority Foundation

• 6-1DCritical

  Georgia Food Code .04(6)(i)Upon

  .04(6)(i)Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All time control items previously on time control before swapping signs discarded. New items labeled with correct time of 12;15 (time products were made).

  Priority Foundation

• 14C

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

  .05(6)(r)Observed single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. Single-service and single-use articles may not be reused. (C) Corrective Actions: All foil pie pans previously used discarded.

  Core

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed multiple clean food storage containers on clean equipment shelving unit above three compartment sink with old stickers and sticker residue remaining on them. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

  Core