DACKS CUISINE

Violations (5)

• 2-2DCritical

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

  .06(2)(o)Observed wash rags being stored in the handwashing sink. 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: Employee moved wash rags.

  Priority Foundation

• 2-2DCritical

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

  .03(5)(d)Observed employee wash hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in the handwashing sink and disinfected the vegetable sink.

  Priority Foundation

• 8-2BCritical

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

  .07(6)(c)Observed lighters being stored above the prep table and on the prep table. 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: Employee removed lighters and moved to the bottom.

  Priority

• 12DCritical

  Georgia Food Code .04(4)(g)Observed

  .04(4)(g)Observed dirty dishes being stored in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Employee moved dishes back to the 3 compartment sink.

  Priority Foundation

• 2-2A

  Georgia Food Code .03(4)(a)(b)(c)(e)(f)PIC

  .03(4)(a)(b)(c)(e)(f)PIC not sure of what symptoms to inform the health department about. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC was informed of what items need to be reported to the health department.