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Church’s Chicken, located at 6102 Covington Hwy in Decatur, received a score of 56 points out of a possible 100 points during their 06/18/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)17 – demonstration (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No signed employee health agreements were available at time of inspection. Corrective Action: 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 #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed uncovered employee drink stored at meat prep top table. 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. COS-Drink was discarded and prep top was cleaned and sanitized.
Violation #3:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No EPA approved chemical available for fecal and vomit clean up procedures. Corrective Action: (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS- EPA approved chemical was purchased while inspector was on site and flyer from DPH was given to 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 ready to eat bread stored next to unclean dishes on shelf. Corrective Action: (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 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: (II) Cooked ready-to-eat food; and (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, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS- dishes were moved to dish pit to be cleaned and sanitized and bread was discarded.
Violation #5:
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 sanitized bucket stored directly next to filled sauce bottles. Corrective Action: 1. Food shall be protected from cross contamination by: (iii) Cleaning and sanitizing equipment and utensils COS- sanitizer bucket was removed from shelf and placed on bottom shelf away from food for sale.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed black substance on soda nozzles at drive thru. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; COS- nozzles were removed and cleaned by PIC before placing back in service.
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed shelf above 3 compartment sink where clean dishes are stored unclean with debris build up. Corrective Action: (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. COS- all dishes were removed and placed in dish put to be cleaned and sanitized and shelf was cleaned while inspector was on site.
Violation #8:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mac & cheese (133F) and mashed potatoes with gray(128F) not holding a temp of 135 or above. Corrective Action:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- PIC discarded items Advised PIC that items shall be reheated to 165F.
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(f) – poisonous or toxic materials containers, prohibition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed Raid in the main kitchen. (f) Poisonous or Toxic Materials Containers, Prohibition. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food. COS- Raid was removed from kitchen.
Violation #10:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed serval single use items stored directly on floor in dry storage area. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Advised to relocate single use items at least 6 inches from the floor
Violation #11:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed 1 food employee wearing ring with stones and 2 food employees wearing watches. Corrective Action: (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS- jewelry was removed and hands were washed and sanitized before returning to work.
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed pooling water inside of sandwich prep top cooler. Corrective Action: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. Advised to have serviced.
Violation #13:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed outside of fryers unclean with heavy grease build up, warmers cabinet shelves unclean, inside of reach in cooler unclean with debris build up, soda hoses observed unclean with heavy debris build up and ice machine hoses unclean with heavy dust build up. Corrective Acton: 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned.
Violation #14:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed leak at sink next to hand sink. Water is leaking from faucet with a continuous drip. Corrective Action: (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.
Violation #15:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(n) – covering receptacles (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the dumpster without lids. Corrective Action: (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. Advised to contact waste management for dumpster lids.
Violation #16:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed floors behind grill unclean with heavy debris build up and cardboard stored under fryers. Corrective action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to increase cleaning frequency.
Violation #17:
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?: Yes
Repeat: No
Inspector Notes: Observed cell phone stored at prep top by drive thru, blue plastic container stored in warmer box with side items for sale, starbucks bottle stored in reach in freezer next to French fries. Corrective Action: (b) Designated Areas for Employee Activity 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS- all items were discarded.
Violation #18:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Flies observed in the main kitchen, dry storage, the dining room and warewashing area of the facility. Corrective Action: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to increase pest control.
Additional remarks:
*ITEMS WERE DISCARDED
Observed:
Grease trap-6/10/2024
4 Sanitizer buckets- 200ppm Quats
Pest control- 5/2024
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