Get notified by email when this case is updated.
Atomic Biscuit, located at 225 Reformation Parkway, in Canton, received a score of 57 points out of a possible 100 points during their 02/17/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no active managerial control of facility and several critical violations that have the potential to cause serious foodborne illnesses. a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; (e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf (f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. (g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; (h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; (j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events. (o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.
Violation #2
5-1B – proper reheating procedures for hot holding
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beans being improperly reheated in warmer cabinet at 79°F. A warmer cabinet should only be used for hot holding, not reheating. Cooked foods being reheated must be rapidly reheated to 165°F within two hours. Please see Rule below: 511-6-1.04(5)(h) – Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P 3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P 4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P 5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked. COS by discarding.
Violation #3
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed time/temperature control for safety (TCS) foods such as buttermilk, raw shell eggs, and tater tots being improperly cold held at room temperature. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below when being cold held. Certified food safety manager (CFSM) stated that they were left out because they got “really busy”. Please advise that proper food safety may not be neglected due to facility being busy. COS by discarding tater tots, creating ice bath for buttermilk, and utilizing time as a public health control (TPHC) for raw shell eggs. *Health Authority provided written procedure for TPHC to owner.
Violation #4
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed gravy prepared 2/16/23 not cooled to 41°F within 6 hours. Temperature of gravy was 48°F. 511-6-1.04(6)(d) – Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS by discarding. Health Authority provided owner with cooling log that may be helpful in tracking temperatures of TCS foods as they cool.
Violation #5
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed several TCS foods such as salsa and chicken salad held past discard date. Salsa was prepared 1/28/23 and chicken salad was prepared 2/6/23. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is appropriately marked with a date or day that exceeds 7 days . COS by discarding.
Violation #6
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed TCS foods in reach-in cooler prepared on prior days not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by placing dates on products.
Violation #7
8-2B – toxic substances properly identified, stored, used
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed quat sanitizer in 3-compartment sink, sanitizer buckets, and in spray bottles at concentrations greater than 400 ppm. Concentration of sanitizer was likely between 600-700 ppm. Quat sanitizers must be maintained between 200-400 ppm or as stated on manufacturers instructions. COS by diluting to proper concentration. Person in charge must coach employees on using test strips.
Violation #8
11A – proper cooling methods used: adequate equipment for temperature control
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Reach-in freezer in back kitchen is not properly working. All foods were thawed and bore no date mark. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. COS by discarding all food as Health Authority could not determine how long food was defrosted.
Violation #9
11C – approved thawing methods used
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chorizo (123°F) being improperly thawed in warmer cabinet above cooked chicken. 511-6-1.04(6)(c) – Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by removing chorizo in warmer cabinet and cooking to 169°F.
Violation #10
12B – personal cleanliness
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employees preparing food without wearing an appropriate hair/beard restraint. 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. COS by putting on hat and beard guard.
Remarks
*Raw chorizo that was being improperly thawed in warmer cabinet was stored above cooked fried chicken with chorizo dripping onto pan beneath that was holding the chicken. Raw meats should never be stored over cooked foods
*Tiny cups may not be used as scoops (observed in fruit salad). All scoops must have a handle
*Inspection report must be prominently displayed with view not obstructed
*Disclosure must be added to consumer advisory
*Floors and cove basing throughout kitchen area must be repaired.
*Employee health policy in place
*Dish machine- 50 ppm (Cl)
*3-compartment sink- ~700 ppm (quat
*Sanitizer bucket- ~600 ppm (quat)
*Spray bottle- ~600 ppm (quat)
CLICK HERE to read the full report
Get notified by email when this case is updated.