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Boston Fish Supreme, located at 4155 Fulton Industrial Boulevard in Atlanta, received a score of 73 points out of a possible 100 points during their 01/24/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
2-2B – proper eating, tasting, drinking, or tobacco use
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed drink on cutting board of prep cooler and on shelf above food cart. COS> Removed to a non food area. Code> 2. 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 #2
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Hand wash sink lacking proper hand drying provisions. Observed failure to provide paper towels at hand sink in bathroom. Must provide hand drying provision according to the following code… 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 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
Violation #3
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed unboxed carton flats of eggs above packages of cheese. COS> Moved eggs to area below ready to eat foods. CA> Must store foods by minimum cook temperature with raw foods below ready to eat foods. Code> 1. 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
Violation #4
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed old food stuck to clean dishware/utensils. COS> Removed blade with an unknown food debris and colander with lettuce stuck to it hanging from the clean storage hooks and placed both into the soap section of the wash sink. Code> (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
Violation #5
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chlorine sanitizer not at proper minimum strength for manual warewashing. Observedd 0 ppm. Cos> Bleach added to achieve 50 ppm. Code> 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature 25-49 MG/L (ppm) 120oF (49oC) for PH 10 or less 120oF (49oC) for PH 8 or less 50-99 MG/L (ppm) 100oF (38oC) for PH 10 or less 75oF (24oC) for PH 8 or less 100 MG/L (ppm) 55oF (13oC) for PH 10 or less 55oF (13oC) for PH 8 or less
Violation #6
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: observed food residue in food prep sink. Clean. Code> (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
Violation #7
11A – proper cooling methods used: adequate equipment for temperature control
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed one reach in cooler not operational, observed 61F salad dressings stored at room temperature with keep refrigerated statement on the label, and observed prep cooler over capacity with 41F cheese below fill line and 45F above fill line in pan in top of prep cooler. COS> Moved salad dressings from room temperature storage to ice bath and discarded cheese above fill line in prep cooler. CA> Must either repair current cooler or add additional cooler capacity to ensure all TCS foods are kept at 41F. Code> (3) Numbers and Capacities.(a) Cooling, Heating, and Holding Capacities. 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. Pf
Violation #8
12A – contamination prevented during food preparation, storage, display
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw fish received frozen in non-iced packaging stored directly in ice and water. CA> Set up so ice will drain and water will not pool around fish. Code> 511-6-1.04(4)(i) – Storage or Display of Food in Contact with Water or Ice (C) (i) Storage or Display of Food in Contact with Water or Ice. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
Violation #9
12C – wiping cloths: properly used and stored
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed failure to properly store wet wiping cloth in sanitizing solution between use: observed wet cloth stored on table in front food service area upon arrival). COS> Placed in 50 ppm bleach water solution. Code> 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
Violation #10
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed containers in food prep sink. Designate this sink for food prep only and do not use for any other purposes. Code> (j) Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. P
Violation #11
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed knife with broken off tip. Discard and do not use knives or other food contact surfaces with any breaks, gaps, or chips. Code> (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.
Violation #12
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed walk in cooler with white accumulation and prep cooler door handles with some type of soiled build up that could be felt above the handle surface. CA> clean. Code> (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation #13
17D – adequate ventilation and lighting; designated areas used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed phone on prep table near where peppers were actively cut on cutting board and other personal items on drainboard of the prep sink. May not use these areas for personal items. CA> Designate a separate area from food contact areas. Suggest posting a sign if spatial separation is used at long prep table. Code> 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions.
Violation #14
17D – adequate ventilation and lighting; designated areas used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed unshielded bulbs that are not in use. Remove bulbs or provide shielding. code> (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
Remarks
Teachable Moments>
1. Discussed fryers used for allergens and nonallergen foods. Manager was knowledgeable of fish and shellfish allergens but stated incorrect assignment of fryers as chicken only, fish only, hushpuppies only, and fries and shrimp. May fry hushpuppies and fries together instead of shrimp and fries keeping all others separated or designate a seafood only fryer.
2. Inspection report is behind counter more than 1 ft away. Move to where can view easily and add a copy of the top 1/3 of the report to the drive thru window.
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