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Boxete Kitchen, located at 1300 Peachtree Industrial Blvd in Suwanee, received a score of 69 points out of a possible 100 points during their 12/19/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)No person in charge (PIC) present at beginning of inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Manager arrived during inspection. //
Violation #2:
1-2A: .03(2)(a)-(l), (n)Due to unsatisfactory score, the person in charge is not demonstrating 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 #3:
2-2B: .03(5)(j)1&2Observed three employees eating in the prep area. Employee drinks in unapproved containers stored on prep tables and above coolers. // 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: Employees ceased eating. Drinks relocated. //
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw bacon above wrappers in prep cooler, raw chicken and raw pork stored together in freezer, raw chicken above fries in prep cooler, raw shrimp above cooked turkey and raw beef above shrimp in the walk-in freezer. Unwashed produce above ready to eat foods observed in the walk-in cooler. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: All items rearranged. //
Violation #5:
6-1A: .04(6)(f)Multiple foods used for the catering operation holding above 41F. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods were moved to coolers to cool down. See temperature log. //
Violation #6:
12B: .03(5)(g)Two employees preparing food with jewelry on the wrists. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Jewelry removed. //
Violation #7:
17D: .07(4)(b)Observed employee personal items stored above food and clean utensils. // 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. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**
Corrective Actions: Items relocated. //
Additional remarks:
All hot holding and cold holding temperatures in compliance unless otherwise noted.
NOTE: Catered food items added to time control procedure.
NOTE: Do not wear more than one pair of gloves while preparing food.
**THREE OR MORE CONSECUTIVE VIOLATIONS OF A CODE PROVISION WILL RESULT IN PERMIT SUSPENSION**
A follow-up inspection will occur on or before 12/27/2024.
A required additional routine inspection will occur before 12/19/2025.