ITALIAN PIE

Violations (4)

• 6-1ACritical

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

  .04(6)(f)Observed multiple Time/temperature control for safety foods not held at 41°F (5°C) or below in the cooler under the grill and the prep cooler across from the grill. See temperature log. ***SECOND CONSECUTIVE VIOLATION ON A ROUTINE*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool in the walk-in cooler.

  Priority

• 2-2B

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

  .03(5)(k)1&2Observed an employee's drink in an unapproved cup with no lid or straw, an employee's open water bottle on a prep table, and an employee eating in the kitchen with their food resting on a prep surface in the kitchen. 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 food and drinks were moved to an appropriate area for eating and drinking outside of the kitchen.

  Core

• 15A

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

  .05(1)(i)Observed walk-in cooler shelves with a buildup of rust coating the entire shelf. 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)

  Core

• 17D

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

  .07(4)(b)Observed employee food stored above restaurant food and sauces in the prep cooler. Observed a helmet and other personal items stored on top of cans of tomato sauce in dry storage. 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: The employee items were moved to a locker area, and the employee food was moved to the bottom shelf of the cooler, separate from restaurant food.

  Core