VILLA MELLA RESTAURANT

Georgia Food Code .03(3)(c)Person

.03(3)(c)Person in charge (PIC) did not have CFSM certificate posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

Priority Foundation

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

.03(2)(o)Person in charge (PIC) could not provide employee health agreements. 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)

Priority Foundation

Georgia Food Code .03(6)PIC

.03(6)PIC could not provide vomiting and diarrheal written procedures. 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

Georgia Food Code .04(2)(a)PIC

.04(2)(a)PIC could not provide invoices to verify source food was obtained from. Food shall be obtained from sources that comply with law. (P)

Priority

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

.04(6)(d)Observed pork cooked yesterday that did not cool to 41 degrees or below in the walk-in cooler. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC discarded pork.

Priority

Georgia Food Code .06(1)(g),(h)Facility

.06(1)(g),(h)Facility does not have hot water. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)

Priority Foundation

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

.07(5)(a),(b)1,2,3Observed leak in the ceiling dripping down into a bucket placed on the floor. 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 .07(5)(a),(b)1,2,3Heat

.07(5)(a),(b)1,2,3Heat strip and gaskets for the walk-in freezer door observed not to be in good repair. 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 numerous dishes deemed clean with labels still on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed labels from dishes.

Core