C’est La Vie receives a 71% on their recent health inspection

C’est La Vie, located at 218 Foothills Pkwy, received a score of 71 points out of a possible 100 points during their 05/05/2022 inspection by the Georgia Department of Public Health.

The violations noted by inspector James Martin Little were:

Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed improper vertical storage of raw animals food in many coolers. Review the proper vertical storage handout. Proper vertical storage must be achieved by storing foods with the highest final cook temperature (Chicken @ 165°F) at the bottom of the cooler and ready-to-eat foods (like raw vegetables, salad, fruit) at the top of the cooler so that cross contamination may not occur. Person in charge (PIC)/Certified Food Safety Manager (CFSM) instructed employee to rearrange residential cooler. New Violation.

Violation of Code: [511-6-1.05(6)(n)]
Automatic dish machine not properly sanitizing. CA: Automatic dish machine not properly sanitizing. CA: The final rinse cycle must be 50-100 ppm CI. Use the 3 compartment sink until it gets fixed. New Violation.

Violation of Code: [511-6-1.04(6)(f)]
Observed time/temperature control for safety (TCS) foods in prep top unit and walk-in cooler being cold held at temperatures ranging from 43-46°F. All TCS foods must be maintained at a temperature of 41°F or below. COS: PIC must be checking temperatures DAILY. Repair tech has been called out to repair this unit. New Violation.

Violation of Code: [511-6-1.02(5)(a)(b)]
Observed facility doing Sous Vide and vacuum sealing longer than 48 hours. These actions require a HACAPP plan. Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if:
Submission of a HACCP plan is required according to the Chapter; A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2(v)2; The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request. Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. New Violation.

Violation of Code: [511-6-1.06(2)(r)]
Observed area near dish machine leaking water and coming across the wall to the bathroom hallway. CA: All plumbing must be maintained and kept in good repair. New Violation.

Violation of Code: [511-6-1.07(5)(a),(b)]
Observed broken flooring tiles in walk-in cooler. The grout in the kitchen needs to be re-grouted, fix any areas in disrepair. This must be corrected. CA: All physical facilities shall be maintained in good repair. New Violation.

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