Wednesday June 20th, 2018 7:10PM

Food Inspections


Inspected by: Laurie Wentworth
Inspection Date: 08/31/2017
Inpection Notes

Violation of Code: [511-6-1.03(1)(a)-(c)] PIC not able to correctly answer questions pertaining to the operations performed in this facility - did not know proper cooling parameters, did not know reason raw animal foods need to be separated by minimum internal cook temperatures and could not describe symptoms associated with the diseases that are transmissible through food. New Violation. 1-2A PIC not monitoring employees personal habits - when to change glovess and when to wash hands, cleaning and sanitizing of equipment, equipment maintenance (dishwasher in-use with no chemicals attached), how to store raw animals foods properly, enduring employees know proper cooking temperatures for raw animal foods. Pic needs to retrain staff and monitor after training. New Violation. 2-1B Violation of Code: [511-6-1.03(5)(c)] Employees not washing hands between glove changes. Putting raw meat on the grill and removing gloves and donning new pair of gloves without washing hands. Employee helped discard tomato sauce and after coming into kitchen from outside donned gloves to begin to food preparation. Hands must be washed before gloves are put on to work with food. COS: Employees were educated and removed gloves and washed hands in each case. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Shell Eggs in walk in cooler stored above dough, calzones, and ready to eat foods. Raw chicken stored over raw beef in prep cooler. Raw meats should not be stored according to their final cooked temperatures from top to bottom or lowest to highest. COS: PIC had employees restore/stack foods according to lowest to high - (Top - lowest to Bottom - highest). Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] Dish machine (in use) not dispensing sanitizers. No sanitizer hooked up to machine. Chemicals on sight. COS: PIC discontinued use of dishwasher. 3 Compartment Sink set up for use until dishwasher is set up properly. Corrected On-Site. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Can opener with build-up of food debris and grease (blade and gear), and tea urn nozzle and drink dispenser nozzles/diffusers with build -up of mold. Tea urns (urn and nozzlemust be cleaned and sanitized at least every 24 hours. Can opener should be cleaned after use and before next use and drink dispenser nozzles/diffuser should be cleaned as often as necessary to preclude the build-up of debris. New Violation. 5-1A Violation of Code: [511-6-1.04(5)(a)] Cooked chicken on flat top grill was ready to serve at 150F. Chicken should be cooked until final minimum temperature of 165F. Cook was uncertain of final cooked temperature of chicken. COS: Cook put chicken back on grill and cooked until final cooked temperature. Corrected On-Site. New Violation. Person in Charge (Signature) Date: 08/31/2017 Inspector (Signature) Laurie Wentworth Date: 08/31/2017 Food Establishment Inspection Report Addendum Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i). Establishment LITTLE ITALY PIZZA Permit # F-069-2005-00093 Date 08/31/2017 Address 990 RIVERSIDE DR City/State GAINESVILLE GA Zipcode 30501 Item Number OBSERVATIONS AND CORRECTIVE ACTIONS 6-1A Violation of Code: [511-6-1.04(6)(f)] Calzones located on counter above prep table were tempted at 53F. Calzones were out for 1 hour. Cold holding foods should be kept at 41F or must come up with a procedure with time as a control. COS: PIC moved Calzones back to cooler to be cooled to proper temperature. Temperatures came down to 37F after being stored in cooler for 1 hour. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Tomato sauce was stored in cooler inside larger 30 gallon container and filled half way and cooled over night. Did not reach proper temperature within 6 hours. Food must be brought down from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling overall from 135F to 41F can't take more than 6 hours. COS: PIC voluntarily discarded tomato sauce. Discussed cooling in smaller portions/ using ice wand. Corrected On-Site. New Violation. 6-1D Violation of Code: [511-6-1.04(6)(i)] No time for pizza were being logged within records book. TPHC Policy posted on wall. Not following procedure. COS: PIC marked times on dry erase board on wall. New Violation. 11D Violation of Code: [511-6-1.05(2)(k)] Thermometers missing in prep coolers up front. Stem Thermometers being used in walk in cooler, and in one back cooler - need to be calibrated. Need to be using cooler/ freezer thermometers that do not require calibration. Thermometers should be placed in all coolers. Repeat Violation. 15A Violation of Code: [511-6-1.05(1)(a)] Black trash bags being used to store leftover cooked dough for re-use. Trash bags are not made of material that can not be certain to impart color, odors etc to food. Need to purchase food grade bags or use food grade containers. New Violation. 15A Violation of Code: [511-6-1.05(6)(q)1&3] Dishwasher with broken thermometer. Thermometer registering 140F and thermocouple measuring water temperature at 112F. Must have temperature gauge that is in good repair to accurately monitor wash temperature. New Violation.

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