MEDIEVAL TIMES AT DISCOVER MILLS

Violations (3)

• 4-2BCritical

  Georgia Food Code .05(8)(b)Observed

  .05(8)(b)Observed employee actively sanitizing dishes with a high temperature dishwasher that was unable to achieve a utensil surface temperature of at least 160F (see temp log). Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Employee manually sanitized the dishes with quat sanitizer in the warewashing sink.

  Priority

• 15BCritical

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

  .05(6)(j)Observed high temperature dishwasher unable to achieve a utensil surface temperature of at least 160F. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) 2) For a stationary rack, dual temperature machine, 150°F (66°C); (Pf) 3) For a single tank, conveyor, dual temperature machine, 160°F (71°C); (Pf) or 4) For a multitank, conveyor, multitemperature machine, 150°F (66°C). (Pf)

  Priority Foundation

• 17A

  Georgia Food Code .07(2)(l)Observed

  .07(2)(l)Observed employee restroom located in the kitchen without a self-closing door. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

  Core