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Creole Orleans, located at 4942 S Cobb Dr Ste M in Smyrna, received a score of 60 points out of a possible 100 points during their 12/13/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the PIC touching her face and phone then handle clean equipment without washing her hands first Observed the employee drinking from a can of soda than began prepping chicken wings without washing her hands first. CA 511-6-1.03(5)(c) – When to Wash (P) (c) When to Wash. ) After touching bare human body parts other than clean hands and clean, exposed arms; P During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P After engaging in other activities that contaminate the hands. P PIC and employee washed their hands after the issue was brought to their attention
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Employee eating a chicken wing in the kitchen and drinking soda from an open can CA 511-6-1.03(5)(j)1&2 – Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the rear hand washing sink without any towel paper. CA 511-6-1.07(3)(b) – Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf PIC provided paper towel
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(o) – manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed employee did not sanitize equipment after washing and rinsing at 3-compartment sink. Equipment shall be sanitized after washing and rinsing. CA: PIC instructed employee to set up 3-compartment sink as wash-rinse-sanitize.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed storage plastic holding units at the prep top area having crumbs and other food debris inside of them. CA (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed TCS foods in the prep top, bottom of prep top and the RIC holding above 41*.( sliced tomatoes, cut chicken, fish, shredded cheddar and shredded lettuce) CA 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below PIC tossed out all the items
Violation #7:
11D – thermometers provided and accurate
511-6-1.05(2)(k) – temperature measuring device (tmd), food – accuracy (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no thermometers in the bottom of the prep cooler and the RIC. CA 511-6-1.05(2)(k) – Temperature Measuring Device (TMD), Food – Accuracy (Pf) (k) Temperature Measuring Devices, Food. 1. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf
Violation #8:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw meat marinating in the produce sink. CA: Produce sink shall not be used for any other purpose other than for fruits and vegetables. PIC removed the marinating raw meat out of the sink. EHS instructed the PIC to wash and sanitize the sink prior to use it.
Violation #9:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the prep top cooler and the bottom cooler having an ambient temperature of 54*F while the electronic gauge on the cooler was stating 33 CA 511-6-1.05(6)(q)1&3 – Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS returned at 8:30pm on 12/13/24 and observed the ambient temperature of the prep top and the bottom cooler holding at 38*F
Violation #10:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the door to the bottom prep top completely coming off upon opening the door. CA 511-6-1.05(6)(a) – Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
Violation #11:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(j) – backflow prevention device when required (p)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed direct connection of plumbing of 3-compartment sink and produce prep sink. Plumbing enters above grease trap and exit plumbing without break in floor plumbing.CA: Provide air gap or air break at plumbing of equipment used for food preparation and manual or mechanical warewashing equipment. Provide backflow device between end of grease trap and floor within 7 days.
Violation #12:
17A – toilet facilities: properly constructed, supplied, cleaned
511-6-1.06(5)(g)3 – storage areas, rooms, & receptacles, capacity & availability of trash can if using paper towels at each sink ©
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no paper towels provided at the hand sink in the bathroom. CA 511-6-1.06(5)(g)3 – Storage Areas, Rooms, & Receptacles, Capacity & Availability of trash can if using paper towels at each sink © 3. If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink or group of adjacent sinks.
Violation #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed floor tile missing/damage near rear kitchen door. CA: Fill or cover or replace missing tile. Floor covering must be durable, nonabsorbent and smooth easily cleanable.
Additional remarks:
Facility is approved to re-open. EHS Ulmer will return to verify electricity has been repaired and restored. Later this evening.
Facility will be reinspected within 7 working days.