Luna Lounge and Club, located at 585 Franklin Gtwy Se Ste 11B in Marietta, received a score of 67 points out of a possible 100 points during their 03/08/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility is not under active managerial control. Operator, CFSM and/or onsite PIC are not ensuring equipment and employees are meeting basic food safety requirements. Facility’s kitchen is under renovation. Operator has not submitted application and approval for food service modification/renovation permit before changes had begun. Operator has chosen to continue to operate facility without: 1) Conveniently located hand sinks in kitchen. [The only hand sink present in facility is located in the bar. 2) Hand washing supplies were not present at bar hand sink. C/A: Facility shall be under active managerial control.
Violation #2:
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: CFSM is not posted in facility. C/A: The original CFSM certificate shall be posted in public view in each food service establishment.
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: PIC is not able to verify that all Food 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. 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 COS: EHS provided copy of employee health policy to PIC.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(g) – handwashing sinks, nos/capacities (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed inadequate amount of hand sinks; no hand sink available by both 3 comp sinks or in food preparation area. C/A: A hand sink is required by 3 compartment sink and food prep area. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no hand soap available at bar hand sinks. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed paper towels not available at bar hand sinks. C/A: Ensure hand drying provisions are provided.
Violation #7:
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: Facility does not have an established procedure for vomiting and diarrheal events. C/A: 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: EHS will email hand out.
Violation #8:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dishwasher dispensing 10ppm of chlorine. C/A: Ensure dishwasher is dispensing 10ppm-50ppm of chlorine.
Violation #9:
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?: Yes
Repeat: No
Inspector Notes: Observed container of Ken’s ranch and blue cheese cold holding on counter above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Discarded
Violation #10:
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: No
Inspector Notes: Observed several items (such as chicken legs and shredded beef) in walk-on cooler prepared over 24 hours ago lack discard date labeling. C/A: 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. The day of preparation shall be counted as Day 1. COS: Labeled.
Violation #11:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several bottles of sauce in main kitchen (above prep cooler) lack name labeling. C/A: 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.
Violation #12:
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 bags of rice, boxes of juice (main kitchen), boxes of cheese and water bottles (WIC) stored directly on floor. C/A: Store food 6 inches off the floor.
Violation #13:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: There is no prep sink present in kitchen to wash produce. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
Violation #14:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed permit is not posted in public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers
Violation #15:
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 ice machine in main kitchen in disrepair, missing front paneling. C/A: Ensure equipment is in good repair.
Additional remarks:
This establishment is to close immediately and shall remain closed due to insufficient number of hand sinks and prep sinks.
Facility shall submit new floor plan, food preparation review, and construction review to health authority within 7 days.
Notice of Violation is issued for Bella’s Kitchen (neighboring establishment, sharing kitchen with Luna Lounge (The Mayan).
Facility is Risk Type 2.
CLICK HERE to read the full report