PONKO CHICKEN

Violations (7)

• 4-2BCritical

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

  .05(7)(a)1Observed the interior of the ice machine (ice bin area) with black mold-like substance and pink slime.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

  Priority Foundation

• 4-2BCritical

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

  .05(6)(n)Observed employee attempt to sanitize dishes in warewashing machine that was dispensing less than 50ppm chlorine. 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: Thee compartment sink was set up to sanitize dishes.

  Priority

• 10D

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

  .04(4)(d)Observed dry food ingredients (water, seasonings, sauces) stored in working containers not labeled with the food's common name.// 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: The containers were labeled.

  Core

• 13A

  Georgia Food Code .02(1)(d)The

  .02(1)(d)The most current inspection report was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's follow-up inspection was posted.//

  Core

• 14C

  Georgia Food Code .05(10)(e)1

  .05(10)(e)1&3Single-service and single-use articles and containers of oil are stored on the floor at the front counter and in the back area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

  Core

• 15A

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

  .05(6)(a)Observed reach-in cooler at front counter area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 53F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core

• 17C

  Georgia Food Code .07(2)(c)Observed

  .07(2)(c)Observed cove base has fallen off on area below walk-in cooler door. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

  Core