GRANDMAS NY PIZZA AND PASTA

Violations (8)

• 2-2ECritical

  Georgia Food Code .03(6)Person

  .03(6)Person in charge could not provide the disinfectant listed in the facility's written procedures for responding to vomit/diarrhea incidents.// 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)

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(6)(n)Observed

  .05(6)(n)Observed employee attempting to sanitize equipment in warewashing machine dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: 3 compartment sink was set up to manually wash, rinse, and sanitize dishes.//

  Priority

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Observed

  .05(7)(a)1Observed accumulation of debris on can opener blade stored as clean. Observed accumulation of black mold-like substance on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

  Priority Foundation

• 6-1ACritical

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

  .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

  Priority

• 15A

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

  .05(6)(a)Observed walk-in cooler on left side of kitchen unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49.3F.// 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

• 15B

  Georgia Food Code .05(6)(d),(e)Observed

  .05(6)(d),(e)Observed chemical warewashing machine dispensing less than 50ppm chlorine.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

  Core

• 15B

  Georgia Food Code .05(6)(d),(e)Observed

  .05(6)(d),(e)Observed accumulation of residue on interior surfaces and side doors of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

  Core

• 15C

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

  .05(7)(a)2,3Observed accumulation of debris on shelving in both walk-in coolers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

  Core