RAIK MEDITERRANEAN KITCHEN

Violations (4)

• 2-2DCritical

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

  .07(3)(a)Observed the handwashing sink for the servers did not have any hand soap available for use.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Person in charge replaced the hand soap at the handwashing station for the servers.//

  Priority Foundation

• 4-2BCritical

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

  .05(7)(a)1Observed that the ice machine has a black and pink mold like substance that has accumulated in the top and in the bottom compartment.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge had the ice machine cleaned during the inspection. All ice was removed and the top and bottom compartment were sanitized. No visible black or pink mold like substance visible.//

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(6)(n)Observed

  .05(6)(n)Observed that the in-use sanitizer buckets did not have a concentration of quaternary sanitizer that meets the minimum manufacturer's concentration.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge remade all the sanitizer buckets with the correct concentration as stated by the manufacturer.//

  Priority

• 2-2B

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

  .03(5)(k)1&2Observed an employee drinking from cup without a lid and straw on the cook line. Also observed an employee drinking from a personal tumbler at the bar.// 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: Person in charge had the employee remove the personal tumbler from the bar area and place it in a designated space for employees. A lid and a straw was placed in the cup on the cookline. The drink was placed below any food or single use items.//

  Core