ZAYTOON GRILL

Violations (3)

• 2-2ACritical

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

  .03(2)(o)The person in charge could not provide the employee health agreements for the 2 employees requested. 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 two employees were educated on their responsibility to report symptoms or illnesses and signed agreements.

  Priority Foundation

• 8-2BCritical

  Georgia Food Code .07(6)(c)Observed

  .07(6)(c)Observed 2 lighters stored over an open container of butter on a prep shelf. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved to the bottom shelf.

  Priority

• 14A

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

  .04(4)(k)Observed 2 tongs stored in water held below 135°F (57°C). See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was discarded, and clean tongs were used and stored dry.

  Core