ILLUSION SPORTS LOUNGE

Georgia Food Code .07(5)(k)Fruit

.07(5)(k)Fruit flies present in the kitchen and bar. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

Priority Foundation

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

.03(2)(o)Employee working today not informed of the health policy in a verifiable manner. // 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) Corrective Actions: Employee reviewed the health policy reporting agreement and signed the form. //

Priority Foundation

Georgia Food Code .07(3)(b)Paper

.07(3)(b)Paper towels not dispensing from the paper towel dispenser at the cookline. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

Priority Foundation

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

.04(6)(f)Ranch and blue cheese dressings made in house above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Dressings discarded. //

Priority

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

.07(6)(c)Glass cleaner stored with food; sanitizer, chemical in spay bottles stored with food and single use stirrers. // 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: Chemicals relocated to an approved location. //

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Georgia Food Code .05(1)(a)Fryer

.05(1)(a)Fryer basket with disconnected wire. // Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Fryer discarded. //

Priority

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

.06(2)(r)Cold water lever to the handwashing sink at the bar missing. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

Priority

Georgia Food Code .05(4)(c)Beverage

.05(4)(c)Beverage cooler in the kitchen, three at the bar not on casters or 6 inch legs. The small glass door cooler at the bar sitting on dish racks and this is not approved. // Except as specified in paragraph 2 of Rule .05(4)(c), floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment. (C)

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Georgia Food Code .07(2)(m)Back

.07(2)(m)Back door not self-closing. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

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

.05(6)(a)Ambient air of the small glass door cooler at 54.2F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

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Georgia Food Code .05(1)(i)Plastic

.05(1)(i)Plastic lining glass door cooler in the kitchen. Tap on the door. // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

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

.05(6)(d),(e)Dishwasher not dispensing 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)

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Georgia Food Code .04(6)(d)Cheese

.04(6)(d)Cheese dip cooling since yesterday at 45F in the center. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cheese dip discarded. //

Georgia Food Code .07(1)(a)Correct

.07(1)(a)Correct the following: 1. Floor not approved at new section of the bar & the back storage room. 2. Ceiling is black and not approved at the back storage room. 3. Wall finish not approved at the walls in the back storage room. // Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

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Georgia Food Code .07(2)(c)Cove

.07(2)(c)Cove base not approved at the wall/floor juncture at new section of the bar. // In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)

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Georgia Food Code .04(6)(e)Cooling

.04(6)(e)Cooling method applied to cheesed dip not effective to cool product from 135F to 41F within 6hrs. // Cheese dip cooling in deep container, covered since yesterday at 45F in the center. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cheese dip discarded. //

Georgia Food Code .04(4)(q)Ice,

.04(4)(q)Ice, beverages stored on the floor in the freezer. Beverages stored on the floor in the back storage room. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food relocated 6 inches off of the floor. //

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