CHURCH'S CHICKEN

Violations (4)

• 1-2ACritical

  Georgia Food Code .03(2)Observed

  .03(2)Observed that at the time of the inspection no person that could show knowledge of food safety was in charge.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The person in charge was called and showed up halfway through the inspection.//

  Priority Foundation

• 2-1BCritical

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

  .03(5)(c)Observed the employee handling raw chicken discard gloves and put on new gloves.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee discarded the new gloves, washed hands and then put on fresh gloves.//

  Priority

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed an open cup of water and a opened bottle of water on the front service counter.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The open cup of water and the opened bottle of water were discarded.//

  Core

• 11C

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

  .04(6)(c)Observed five bags of frozen macaroni and cheese being thawed in a stagnant container of 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: The five bags were removed from the water and placed in the walk-in cooler.//

  Core