Meatballerz receives a 60% on their recent health inspection

Meatballerz, located at 3781 Presidential Pkwy Ste FP-307, received a score of 60 points out of a possible 100 points during their 05/13/2022 inspection by the Georgia Department of Public Health.

The violations noted by inspector Rayanna Cochran were:

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)]
Observed several critical violations [SEE BELOW]. Person in Charge must be adequate in knowledge and apply to food service operation and maintenance. The violations below are in result of the responsibilities either not being known and/or applied to facility. Must ensure PIC is aware of their duties as related to food service and safety. Some responsibilities of PIC not observed today fall under what is listed below:

Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;

Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing;

Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; New Violation.

Violation of Code: [511-6-1.03(5)(c)]
Observed employees not knowing when to wash their hands and what constitutes glove change. Observed employees going from multiple tasks with gloves on (like handling money, cleaning the unit with sanitizer solution, touching POS system and customer cards) then take off gloves to put on a new pair and proceed to grab rolls or prepare food without washing their hands. This was noted on previous inspection and seen at base of operation inspection 2021.

After speaking to employees what constitutes handwashing, employees corrected and began washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands.

All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.06(2)(c)]
Observed no hot or cold water at handsink. At beginning of inspection there was only cold water dispensing through handsink faucet and 3-comprtment sink faucet. Person in Charge (PIC) said they had to turn the hot water on. Once that was turned on the handsink no longer was operational due to no water wanting to dispense. PIC stated that the water heater or water tank was recently fixed. Yet this is the exact same problem last inspection in Cherokee County. Health Authority explained that unit shall never operate without proper water supply but in this instance, unit was allowed to continued operation due to 3-compartment sink having hot water (though this is not a replacement for the handsink and its requirements). A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

*Before coming back to operate in cherokee county, the handsink must have a working supply of hot and cold water for proper handwashing. Health authority will notify county unit is based in so they are aware of the unit’s issues. Repeat violation.

Violation of Code: [511-6-1.04(6)(f)]
Observed meatballs and marinara sauce in right steam unit that was not being held properly at or above 135°F. [SEE TEMPERATURE OBSERVATIONS]. Health Authority asked how the meatballs were reheated and PIC stated in oven. Health Authority then asked PIC what the proper temperature was for reheating for hot holding in which PIC stated 165°F. Health Authority asked if they had checked the temperature of meatballs with a thermometer and if there was a thermometer to check temperatures to ensure the reheated products reach at least 165°F for proper reheating. The unit does have a thermometer but not sure if it was used to ensure proper reheat temperature. Health Authority allowed employees to reheat products. [SEE TEMPERATURE OBSERVATIONS]. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.04(4)(q)]
Observed fried pizza doughs stored right beside handsink. Food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor. Dough was discarded and remade for customers. Do not store food near handsink.

*There is a holding area for fries, etc. a good distance away from handsink (but there should be a splash guard between the sink and this area). Health Authority recommends adding a stainless steel partition/splash guard between areas. Corrected On-Site. New Violation.

Violation of Code: [511-6-1.02(1)(d)]
Observed incorrect health inspection from another county posted. Facility at the beginning of inspection had an 80/B for Cherokee County. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

Post today’s inspection immediately and the next time unit is operating in cherokee county (once hot water and water supply issue is resolved). New violation.

Violation of Code: [511-6-1.06(1)(g),(h)]
The hot water and/or cold water supply is not sufficient for the unit to operate. There must be hot and cold water supply on unit for all fixtures. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

*Before coming back to operate in cherokee county, the handsink must have a working supply of hot and cold water for proper handwashing. Health authority will notify county unit is based in so they are aware of the unit’s issues. Repeat violation.

Violation of Code: [511-6-1.07(4)(b)]
Observed employee personal water bottle stored in cooler above food. 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. Health Authority suggests a separate container stored on the bottom in cooler designated as employees or having a separate cooler or storage area for employees. New Violation.

Violation of Code: [511-6-1.07(2)(m)]
Observed air curtain “OFF” while windows were wide open. Also, observed door to unit wide open with flies coming in and out. As mentioned on previous inspection, must keep air curtain (fly fan) on at all times during operating hours while serving window is left open. Must also keep door closed on the truck as there is no air curtain above it or an approved screen. Repeat Violation.

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