JAM AND TOAST

Georgia Food Code .04(6)(d)

.04(6)(d)*****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION******* Observed a container of chicken breast that did not cool to 70F or below within 2 hours (see temperature log). Observed a carton of hashbrowns marked with a reconstitution time of 9:00 am. At 1:17 pm, the temperature of the hashbrowns were 95F.// 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: Hashbrowns and chicken breasts discarded.

Priority

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

.07(6)(d)Observed a can of Raid wasp spray labeled for outdoor use stored on a bottom shelf in the kitchen near the door to the walk-in cooler. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Wasp spray removed from the facility.

Priority Foundation

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

.07(6)(c)Observed a lighter stored on a prep table. Observed a lighter stored above food service trays.// 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: Lighters moved.

Priority

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

.04(6)(e)Observed hashbrowns cooling in a closed carton that did not reach 41F. 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: Discussed with person-in-charge proper cooling methods including cooling in an open, shallow, metal paper for rapid cooling.