Get notified by email when this case is updated.
Louisiana Famous Fried Chicken, located at 4025 Satellite Boulevard in Duluth, received a score of 61 points out of a possible 100 points during their 04/24/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16As demonstrated by today’s unsatisfactory score, active managerial control is not being maintained in this facility. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2
2-1C: .04(4)(a)1,2,3Employee touched ready to eat kebabs with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Food discarded. //
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken, beef and eggs stored above ready to eat foods in walk in cooler. // 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) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. REPEAT VIOLATION
Corrective Actions: Food was rearranged based on minimum internal cook temperatures. //
Violation #4
6-1B: .04(6)(f)Large tray of cooked kebabs were observed hot holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Kebabs discarded. //
Violation #5
15A: .05(6)(a)Condenser unit in walk in cooler is dripping/leaking water. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Violation #6
15B: .05(3)(h),(i)Facility does not have test strips for chlorine sanitizer. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) REPEAT VIOLATION
Violation #7
18: .07(2)(m)Back door does not fully self close and is not tight fitting. Bottom of door has a gap. // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) REPEAT VIOLATION
Additional Comments
All cold/hot holding temperatures assessed are in compliance unless otherwise noted.
No cooking observed.
Food coloring is used in this facility.
***As noted on previous inspection:
Menu must reflect facilities current name Louisiana Famous Fried Chicken. If facility plans on using a different menu with a different name (Afghan Kabob,) the facility must come in and do a change of name. Menu has been approved for Louisiana Famous Fried Chicken.
A follow up inspection will occur on or before 05/04/2023. Correct any uncorrected violations or permit may be suspended.
Facility must earn a C (70) or better on follow up or permit will be suspended.
An informal inspection will occur on or before 05/24/2023. Correct any uncorrected violations or permit may be suspended (Walk in cooler leak)
Another required additional routine inspection will be conducted within 12 months.
**PERMIT SUSPENDED: failure to correct violation 15B 05(3)(h),(i)
**FACILITY WILL REMAIN CLOSED UNTIL VIOLATION IS CORRECTED.
CLICK HERE to read the full report