Chamoy's Restaurant

Violations (6)

• 6-1ACritical

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

  .04(6)(f)Observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). Time/temperature control for food safety shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The amount of food in each metal pan was split in half, and Items were allowed to cool down in the walk-in cooler/freezer.

  Priority

• 8-2BCritical

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

  .07(6)(c)Observed lighters stored on the microwave above the prep table in the kitchen. 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 prep shelf.

  Priority

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed metal pans and cups stored clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were separated to air-dry.

  Core

• 15C

  Georgia Food Code .05(7)(d)Observed

  .05(7)(d)Observed buildup of food debris on the shelves in the walk-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

  Core

• 17C

  Georgia Food Code .07(5)(a),(b)1,2,3Observed

  .07(5)(a),(b)1,2,3Observed a significant amount of food debris and splatter built up on the back wall beside the stove. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

  Core

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed employee food items (milk, watermelon, popsicles, and ice cream) stored above restaurant food in the reach-in cooler and the reach-in freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was placed in a designated employee area of the freezer and cooler.

  Core