DONUT WORRY

Georgia Food Code .03(2)(a)-(n),(p)Several

.03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

.03(2)(o)The person in charge (PIC) could not provide in a verifiable manner showing two food employees are trained on their reporting responsibilities with regards to symptoms and diseases that require restriction/ exclusion of food employees.// 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)

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Georgia Food Code .03(6)Facility

.03(6)Facility does not have a disinfectant listed on EPA list G for clean up on vomit and diarrhea within the facility.// A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

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Georgia Food Code .04(4)(n)1Observed

.04(4)(n)1Observed single use gloves in the powdered sugar and cinnamon sugar containers.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The gloves were discarded.//

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

.04(6)(i)Observed butter and cooked koaches with start and discard times with no written time as a public health control procedures.// 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: Time control procedures were provided.//

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

.07(6)(b)Observed a spray bottle with sanitizer and windex not bearing 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: Labels were made.//

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

.04(7)(c)Observed multiple food items (cereal, frosting, sugar) not bearing a label of the common name.// 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) Corrective Actions: Labels were made.//

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Georgia Food Code .07(4)(b)Observed

.07(4)(b)Observed an employee cell phone on the prep table in the kitchen.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee phone was removed.//

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Georgia Food Code .05(7)(a)2,3Observed

.05(7)(a)2,3Observed several clean clear plastic containers with sticker residue.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

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Georgia Food Code .04(7)(d)Observed

.04(7)(d)Observed no allergen disclosure onsite.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

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