A PLUS WINGS AND DELI

Violations (5)

• 2-2ACritical

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

  .03(2)(o)Person in charge could not demonstrate in a verifiable manner that the only other employee on site has been informed of their responsibilities to report foodborne illnesses and symptoms.// 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)

  Priority Foundation

• 6-1DCritical

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

  .04(6)(i)Observed cooked rice intended to be on time control with no label to indicate the start or discard time. Observed facility intending to use time control for cooked chicken wings. Chicken wings are not listed on facility's approved written procedures. ***THIRD CONSECUTIVE VIOLATION***.// 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: Rice was discarded. Person in charge added chicken wings to written procedures.//

  Priority Foundation

• 16BCritical

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

  .06(2)(d)Observed plastic containers place over pipes underneath vegetable and three compartment sink causing the air gap to be eliminated.// An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). (P) Corrective Actions: Plastic containers were removed.//

  Priority

• 16BCritical

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

  .06(2)(r)Observed water leaking at handwashing sink faucet and at valve underneath dump sink.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

  Priority

• 12B

  Georgia Food Code .03(5)(j)Observed

  .03(5)(j)Observed employee with hair longer than 1/2 inch preparing food without wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hair net.//

  Core