Pats Eatery, located at 2625 Old Winder Highway in Braselton, received a score of 28 points out of a possible 100 points during their 03/20/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control. Multiple violations and public health interventions were made during inspection (improper cooling, improper cold holding, improper storage and separation, etc.). 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)
Corrective Actions: An onsite training was conducted during today’s inspection. IF CODE PROVISION IS MARKED AGAIN PERMIT SHALL BE SUSPENDED.
Violation #2
2-1B: .03(5)(c)Employee kept switching from working with raw animal products (raw eggs, raw sausage, raw chicken) and changing gloves and then immediately working with ready to eat foods. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Person in charge, PIC, had employee cease operations discard foods and wash hands. PIC coached employee on when to wash hands.
Violation #3
2-2D: .06(2)(o)Observed a large container of grease stored in the hand sink at front cook line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: PIC removed container from hand sink. SECOND TIME VIOLATION .06(2)(o) HAS OCCURED. IF CODE PROVISION IS MARKED AGAIN PERMIT SHALL BE SUSPENDED.
Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw salmon stored over strawberries, observed raw ribeye stored over ready to eat gravy and potatoes, observed raw eggs stored over chopped lettuce and mandarin oranges. 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.
Corrective Actions: Person in charge, PIC, rearranged all cooers to that they were stored according to internal cook temperatures. Raw salmon was moved to the bottom of cooler, Raw eggs were moved to the bottom of the cooler, raw steak was moved to the bottom of the cooler.
Violation #5
4-2A: .04(4)(c)1(iv)Observed multiple foods placed in coolers for over 24 hours that were not covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: PIC covered all foods.
Violation #6
4-2B: .05(7)(a)1Observed mixers, plates, and mixing bowls stored as clean with food debris still present on the food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Person in charge placed all items at dish machine area to be washed, rinsed, and sanitized. IF CODE PROVISION IS MARKED AGAIN PERMIT SHALL BE SUSPENDED.
Violation #7
5-1B: .04(5)(h)Observed two containers of meat loaf that had been reheating for over two hours that had not reached 165 within 2 hours. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P)
Corrective Actions: PIC discarded meatloaf.
Violation #8
6-1A: .04(6)(f)Observed two large containers of buttermilk that were placed inside cooler the previous night not cold holing at 41F, temperatures listed below. Observed cheese cake not cold holding at 41F, temperatures listed below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in charge discarded buttermilk and cheese cake.
Violation #9
6-2: .04(6)(g)Observed multiple time/ temperatures control for safety foods ,TCS, foods that had been cooked/ prepped for over 24 hours and had not been date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Person in charge date marked all of the items.
Violation #10
10D: .04(4)(d)Observed multiple spices and sauces removed from bulk containers that were not labeled with common name in English. 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. (C)
Corrective Actions: Violation shall be corrected by 3.28.2024.
Violation #11
12A: .04(4)(q)Observed bread beside hand sink where it was exposed to possible splashing from handwashing. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Person in charge relocated bread to be stored away from the hand sink.
Violation #12
12B: .03(5)(g)Observed employee that was slicing deli meats wearing watch, bracelets and multiple rings with large stones. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Employee removed all jewelry.
Violation #13
13A: .02(1)(f)(1)Facility had expired permit displayed. The permit holder shall post the valid permit in a location in the food service establishment that is conspicuous to consumers. (C)
Corrective Actions: Facility shall have correct permit displayed by 3.28.2024.
Violation #14
15C: .05(7)(a)2,3Observed heavy debris accumulation stored on nonfood contact surfaces throughout the facility (gaskets of coolers, interior of coolers, shelving of dry storage, exterior of containers) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Have violation corrected by 3.28.2024. IF CODE PROVISION IS MARKED AGAIN PERMIT SHALL BE SUSPENDED.
Violation #15
17C: .07(5)(a),(b)1,2,3Observed heavy debris accumulation throughout facility (on floor in small walk in cooler, under fryer, at baking station, on all floors around equipment.) All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: Have violation corrected by 3/28/2024. IF CODE PROVISION IS MARKED AGAIN PERMIT SHALL BE SUSPENDED.
Violation #16
17D: .07(4)(b)Observed employee items stored throughout the facility. 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. (C)
Corrective Actions: Have violation corrected by 3.28.2024.
Violation #17
18: .07(2)(m)Back door is not fully self closing. Back door to facility was propped open at start of inspection. 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)
Corrective Actions: Have violation corrected by 3.28.2024.
Additional Comments
This was a joint inspection with DMG
All cold and hot held temperatures were in compliance unless otherwise noted.
Extracts are used at food additives.
***UNSATISFACTORY SCORES, REPEAT VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
*Note: Permit was suspended due to two consecutive U’s on routine inspections and an onsite training was conducted. Permit was reinstated.
NOTE: A follow up will be conducted by 3/28/2024. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
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