STEAMI'S LOBSTER

Violations (8)

• 15BCritical

  Georgia Food Code .05(3)(h),(i)QUAT

  .05(3)(h),(i)QUAT and chlorine sanitizer test strips expired. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

  Priority Foundation

• 2-2DCritical

  Georgia Food Code .07(3)(a)No

  .07(3)(a)No hand soap at the handwashing sink in the back by the dishwasher. // Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: Hand soap supplied. //

  Priority Foundation

• 2-2DCritical

  Georgia Food Code .07(3)(b)No

  .07(3)(b)No paper towels at the handwashing sink by the open top cooler. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

  Priority Foundation

• 2-2DCritical

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

  .06(2)(o)Pitcher in the handwashing sink in the handwashing sink by the open top cooler. // 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: Pitcher removed from the sink. //

  Priority Foundation

• 8-2BCritical

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

  .07(6)(c)Chemicals stored above single use items and bottled drinks. // 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: Chemicals relocated to an approved area. //

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(b)Two

  .07(6)(b)Two spray bottles with chemical not labeled with the common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Spray bottles labeled with the common name on the chemical. //

  Priority Foundation

• 2-2ACritical

  Georgia Food Code .03(2)(o)Employee

  .03(2)(o)Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended. Corrective Actions: PIC provided employee with the employee health policy reporting agreement. Employee reviewed and signed the form. //

  Priority Foundation

• 11C

  Georgia Food Code .04(6)(c)Bags

  .04(6)(c)Bags of lobster thawing in standing water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Lobster relocated to the cooler. //

  Core