WHO'S GOT SOUL SOUTHERN GRILL

Violations (3)

• 6-1ACritical

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

  .04(6)(f)Container of raw shrimp and buttermilk stored cold holding in prep top cooler with temperatures greater than 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS (time/temperature control for safety) foods. //SECOND CONSECUTIVE ROUTINE VIOLATION//

  Priority

• 10DCritical

  Georgia Food Code .04(7)(c)Labels

  .04(7)(c)Labels missing from individual bottles of lemonade and fruit punch. Ensure labels are present on bottles by 9/21/26. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C)

  Priority Foundation

• 15A

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

  .05(6)(a)Prep top cooler mentioned above unable to cold hold at 41 deg F or below. Do not use unit to cold hold TCS foods until repaired. 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