C’est Si Bon Pastry And Restaurant in Smyrna receives a 66% on their recent health inspection

C’est Si Bon Pastry And Restaurant, located at 560 Windy Hill Rd SE in Smyrna, received a score of 66 points out of a possible 100 points during their 11/04/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM certificate with expiration date of 6/15/2025 posted at the facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC can not verify that food employees have been informed or trained on the reportable symptoms or illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: PIC could not demonstrate knowledge to EHS of the 5 reportable symptoms nor the 6 reportable illnesses that are supposed to be reported to management. C/A: PIC shall be able to demonstrate knowledge of the 5 reportable symptoms and the 6 reportable illnesses that are transmissible via food that employees must report to management if they are experiencing them or diagnosed with them. COS: EHS educated PIC

Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw fish and raw shelled eggs stored above cooked meats and raw produce in the reach in cooler. C/A: Raw animal products shall be stored in a way to prevent cross contamination of ready to eat foods. COS: Raw fish and eggs moved to bottom shelf below ready to eat foods.

Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed PIC clean and rinse lid off in the prep sink and placed the lid on a container of turkey legs, without sanitizing the lid first. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning COS: EHS educated PIC on how to set-up 3 compartment sink and sanitized dish.

Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed cooked chicken and beef stew with a prep date of 10/27 stored in the reach in cooler 1 in the main kitchen. C/A: A food that requires datemarking shall be discarded if it Exceeds 7 days. COS: Discarded.

Violation #7:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed container of tomato puree in the reach in cooler 2 that PIC stated that was opened a few days ago with no date marking. C/A: refrigerated, ready-to-eat, time/temperature control for safety food 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. COS: Discarded.

Violation #8:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee washing dishes in the produce prep sink. C/A: Produce prep sinks shall be designated for washing fresh produce only. COS: EHS educated PIC. PIC cleaned prep sink with chlorine sanitizer solution.

Violation #9:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: No test strips available to test for chlorine sanitizer. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Violation #10:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee food mixed in and on top of food that is used for food service at the facility inside the reach in cooler 1 and 2. Observed employees personal items stored amongst items for the food service in the dry storage area. C/A: Ensure employee items are stored in designated areas way from food and food equipment.

Additional remarks:
Items Discussed:
sent allergen training.
Sent employee health policy.
Sent written procedures for bodily fluid clean-up
How to properly wash dishes.
Follow-up inspection to be conducted within 10 days.
Inspection led by Bailey M and shadowed by Jennifer M.

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