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BlackBerry Cafe, located at 2300 Liam Ave NE in Dacula, received a score of 48 points out of a possible 100 points during their 11/07/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Based on today’s unsatisfactory inspection, PIC (Person in Charge) has failed to demonstrate active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-1C: .04(4)(a)1,2,3Upon entry of kitchen, observed food handler bare hand contacting cooked hamburger and fries. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (Pf)
Corrective Actions: Food handler instructed to discard bare hand contacted hamburger and fries. Food handler instructed to wash hands. Discussed with PIC that all RTE (Ready to eat) foods must be handled with single use gloves or clean utensils.
Violation #3:
2-2A: .03(2)(m)PIC (Person in charge) unable to show health authority in a verifiable manner that food employees are aware of their reporting responsibly. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Violation #4:
2-2B: .03(5)(j)1&2Observed unapproved employee drink (single use cup with no lid/straw) stored above food prep surface. 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: PIC discarded unapproved employee drink.
Violation #5:
2-2D: .07(3)(b)Handwashing sink near rear outer door not stocked 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, or a hand drying device. (Pf)
Corrective Actions: PIC brought out a roll of paper towels.
Violation #6:
2-2D: .06(2)(o)Grease and food debris observed in front handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Violation #7:
2-2E: .03(6)Facility uses scented bleach for clean up kit that is not effective against norovirus. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: Facility has SuperSource Quat Sanitizer which is effective against norovirus. Amended clean up procedure to reflect sanitizing step.
Violation #8:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw eggs stored above various ready to eat foods inside glass reach in cooler. Also observed raw chicken stored above raw beef and cooked pasta in the WIC. Also observed ground beef stored above cut beef and lamb inside WIC. Raw beef stored above ready to eat foods in reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: All foods are properly stored and separated. Storage and separation chart provided.
Violation #9:
6-1A: .04(6)(f)Observed multiple TCS foods with temperatures above 41 deg F. See temperature log below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC relocated TCS foods out of compliance into walk in freezer to rapidly cool.
Violation #10:
6-2: .04(6)(h)Observed opened cans of vegetables and salsa and opened canned fruits with discard greater than 7 days (8/16) inside Walk in Cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: PIC discarded all datemarked foods held over 7 days.
Violation #11:
11C: .04(6)(c)Observed raw chicken thawing inside 3 compartment sink with no running water. Observed box of raw chicken thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: PIC relocated raw chickens into Walk in cooler to thaw under refrigeration.
Violation #12:
11D: .05(3)(g)Facility does not have a temperature measuring device to determine food temperatures. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
Violation #13:
12B: .03(5)(i)Observed 2 employees handling foods without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employees donned hair nets.
Violation #14:
15B: .05(3)(h),(i)Establishment does not have chlorine test strips to measure dishwasher solution. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
Violation #15:
16B: .06(2)(r)Front handwashing sink has leak at bottom of sink. Call plumber to fix leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Violation #16:
17D: .07(4)(b)Observed employee phones stored on cutting board, above prep top surface. Also observed employee phone case and earbuds stored above prep top surface. Observed employee food stored above customer foods. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: PIC removed employee items away from food prep areas. Employee foods moved to designated location.
Violation #17:
18: .07(2)(m)Upon entry of facility observed front doors propped open. Also observed both rear outer door with screen door propped open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: PIC closed front and rear doors.
Additional remarks:
Note: All cold holding and hot holding temperatures are in compliance unless noted otherwise.
Note: Ensure reach in cooler is not overstocked.
Note: Ensure chemical lighters are stored below food and food prep areas.
Note: Ensure food products are stored 6″ off the floor to prevent contamination.
Note: Due to today’s unsatisfactory score, a follow up inspection will occur within 10 days.
Note: Due to today’s unsatisfactory score, a required additional inspection will occur within 12 months.
Note: Food service permit may be suspended for violations that are not corrected by 11/14/24.
Note: All seasoning, sauces, and oils removed from original container must be labeled.
NOTE: Ensure all raw wooden food containers and the 2 raw wooden dining tables are removed from the facility. Raw wood is not an approved food contact surface (not smooth, non cleanable, and is absorbent).
NOTE: Minimal English. Translator on site.