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Earl of Sandwich- Municipal Market, located at 209 Edgewood Ave Ste 110 in Atlanta, received a score of 66 points out of a possible 100 points during their 09/11/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed rag stored in hand sink. A handwashing facility may not be used for purposes other than handwashing. Pf CA-EHS advised employee to remove rag
Violation #2:
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?: No
Repeat: No
Inspector Notes: Observed slime on and inside soda nozzle. All contact surfaces shall be cleaned to sight and touch. CA- EHS advised PIC to clean mor frequently.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed for debris stuck on inside microwave. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised employee to clean
Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed all food items including Ready To Eat items inside of RIC and Prep Top running above 41F. 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. P CA- EHS advised MOD to dispose of items and to work out of RIC #2 until unit can get repaired
Violation #5:
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?: No
Repeat: Yes
Inspector Notes: 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. P CA- EHS advised PIC to dispose of soups. EHS did know how long soups were out of temp.
Violation #6:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several food items throughout kitchen without any common name labeling. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. CA- EHS advised MOD to add common name labels throughout kitchen.
Violation #7:
11D – thermometers provided and accurate
511-6-1.05(2)(k) – temperature measuring device (tmd), food – accuracy (pf)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed facility without any thermometers in facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf CA- EHS advised MOD to get thermometers for accurate measuring.
Violation #8:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed facility posted 100 initial inspection score instead of the most recent score 75. Current score shall be posted in view of public. CA-EHS advised PIC t post most current inspection score.
Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed in use utensils stored of food prep counter when not in use. container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). CA- EHS educated staff on proper utensil between usage SOP’s.
Violation #10:
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 soda machine leaking. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. CA-EHS advised to call for repair
Violation #11:
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 RIC unable to keep temp 41F or below. EHS measured RIC temp running 53F. Good Repair. All physical facilities shall be maintained in good repair. CA- EHS advised MOD to call for repair immediately.
Additional remarks:
Kitchen sanitizer bucket 500 Quat PPM