RIVERSIDE PIZZA

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

.03(2)(a)-(n),(p)Observed several risk factor violations today as a result of an overall lack of 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)

Priority Foundation

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

.07(3)(b)Observed no method for drying hands available at front handwashing sink.// 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)

Priority Foundation

Georgia Food Code .04(1)Observed

.04(1)Observed mold-like growth on spinach in bottom of pizza prep cooler.// Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Spinach was discarded.//

Priority

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

.05(7)(a)1Observed accumulation of residue on can opener blade.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Priority Foundation

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

.04(6)(f)Observed tomatoes, ham, and tomato sauce cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

Priority

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

.04(6)(f)Observed three whole pizzas hot holding below 135F in hot holding unit.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food was discarded.//

Priority

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

.04(6)(d)Observed several containers of cheese prepared last night (4+ hours ago) that had not cooled to 41F.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Cheese was discarded.//

Priority

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

.04(6)(i)Observed uncooked pizzas intended to be held under time control with no label to indicate when the time control period starts or ends.// 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: Food was discarded.//

Priority Foundation

Georgia Food Code .05(3)(h),(i)Person

.05(3)(h),(i)Person in charge could not provide a full quat sanitizer test kit.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Priority Foundation

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

.06(2)(r)Observed front handwashing sink does not provide cold water. Only hot water is provided.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

Priority

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

.05(6)(a)Observed front display cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 48.3F.// 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

Georgia Food Code .07(5)(a),(b)1,2,3Observed

.07(5)(a),(b)1,2,3Observed debris with a mold-like growth pattern on and around air conditioning vent above 3 compartment sink. Observed dried tomato sauce splatter on outside of restroom door. Observed buildup of debris on restroom door, restroom door handle, walls above 3 compartment sink, pipes underneath 3 compartment sink, and handle on back door. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Core

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

.05(7)(a)2,3Observed accumulation of residue and debris on nonfood-contact surfaces throughout the facility, including walk-in cooler door and door handle, metal rolling racks in walk-in cooler, prep cooler door seals, dry storage shelving, shelving in walk-in cooler, shelving in prep coolers, shelving next to 3 compartment sink, inside of front display cooler, nonfood-contact surfaces of can opener, and the exterior surfaces of several metal containers stored as clean.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Core

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

.04(6)(e)Observed shredded cheese cooling in large quantities in closed plastic bags inside of large, thick, tightly lidded plastic containers stacked on top of each other. ***SECOND CONSECUTIVE VIOLATION***.// 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: Person in charge was coached on proper cooling methods such as using smaller containers, storing food loosely covered, and storing food in smaller quantities.//

Georgia Food Code .03(5)(j)Observed

.03(5)(j)Observed employee with hair longer than 1/2 inch preparing pizzas with without wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a hair net.//

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