SHARKS FISH AND CHICKEN

Violations (7)

• 2-2ACritical

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

  .03(2)(o)There were no signed 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) Corrective Actions: The agreements were printed and signed by all employees on staff during the inspection.

  Priority Foundation

• 2-2DCritical

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

  .07(3)(b)Observed no paper towels at multiple hand sinks in the kitchen. 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 towel was restocked at every hand washing station.

  Priority Foundation

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed wet wiping clothes stored on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wiping cloths were moved to a bucket of Chlorine sanitizer at a concentration of 50ppm.

  Core

• 14C

  Georgia Food Code .05(10)(e)1

  .05(10)(e)1&3Observed multiple boxes of single use items stored on the floor in the dry storage area. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The boxes were moved to a pallet 6" off of the ground.

  Core

• 15A

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

  .05(1)(i)Observed cardboard used as prep table liner and liner for storage shelves throughout the restaurant. Observed original plastic on new equipment starting to peal off on prep surfaces in the kitchen. 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) Corrective Actions: The cardboard was removed and discarded. The tape was removed and discarded.

  Core

• 12A

  Georgia Food Code .04(4)(q)Observed

  .04(4)(q)Observed boxes of fries stored on the floor in the freezer. 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: Boxes were moved to a pallet 6" off of the floor.

  Core

• 2-2B

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

  .03(5)(k)1&2Observed multiple employee drinks in unapproved cups through out the kitchen on prep surfaces and stored over food. 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 employee drinks and foods were discarded.

  Core