SNACKBOXE

Violations (3)

• 2-2DCritical

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

  .06(2)(o)Observed a pitcher and a strainer in the handwashing sink in the kitchen.// 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 the pitcher and the strainer from the handwashing sink. The sink was sanitized.//

  Priority Foundation

• 6-1DCritical

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

  .04(6)(i)Observed that the sticky rice, cut cabbage, pork, and eggrolls did not have a start time or a discard time.// 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: The person in charge could effectively communicate when the sticky rice was put on time control so it was allowed to be labeled. The cut cabbage, pork and eggrolls were discarded.//

  Priority Foundation

• 8-2BCritical

  Georgia Food Code .07(6)(g)All

  .07(6)(g)All chemical in-use sanitizer buckets and spray bottle exceeded the maximum concentration of chlorine when tested with the strips.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: All sanitizer buckets and table cleaning spray bottle that contained chlorine sanitizer were remade with a concentration of 50-100ppm.//

  Priority