LIFE SOUP

Violations (4)

• 2-2DCritical

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

  .07(3)(b)Observed hand sink in the kitchen not adequately supplied with paper towels. // 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: Person-in-charge (PIC) stocked sink with paper towels. //

  Priority Foundation

• 4-1ACritical

  Georgia Food Code .04(4)(c)1(i)(ii)(iii)(v)

  .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed cabbage over soup base and unwashed green onions over cooked sausage in the walk-in cooler. Observed raw beef and beef blood over raw fish in the upright freezer. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC moved all items to appropriate shelving. //

  Priority

• 4-2BCritical

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

  .05(7)(a)1Observed multiple plates stored as clean with food debris on the surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had all dishes rewashed, rinsed, and sanitized. //

  Priority Foundation

• 10D

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

  .04(4)(d)Observed multiple working containers storing sauces and seasonings without label of common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Please correct by 9/18/2026. //

  Core