Shah’s Halal Food, located at 5450 Peachtree Pkwy in Norcross, received a score of 67 points out of a possible 100 points during their 02/22/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)At the time of inspection, there was no person in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Employee was designated person in charge
Violation #2:
1-2A: .03(2)(a)-(l), (n)Due to today’s score, the person in charge was not able to demonstrate their active managerial control. 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 #3:
2-2A: .03(2)(m)Person in charge cannot locate signed employee health agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #4:
2-2D: .06(2)(o)Observed both hand sinks in facility being blocked by trash cans and buckets, making them inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Hand sinks were unblocked.
Violation #5:
4-2B: .05(7)(a)1Observed multiple pans and containers stored as clean with heavy food residue on food-contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Items were recleaned and sanitized.
Violation #6:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41ยฐF (5ยฐC) or below. (P)
Corrective Actions: Items were discarded.
Violation #7:
10D: .04(4)(d)Observed multiple containers of sauces without labels. 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: Sauce containers were labeled.
Violation #8:
11C: .04(6)(c)Observed containers of hummus and chicken thawing in standing water. Observed container of gyro meat thawing on prep counter. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41ยฐF or below; 2) completely submerged in running water with the temperature of the water at 70ยฐF or below, and the no part of the food exceeding 41ยฐF; 3) as a part of the cooking process. (C)
Corrective Actions: Hummus and chicken were placed under running water. Gyro meat was moved to walk-in cooler to thaw.
Violation #9:
12A: .04(4)(q)Observed containers of lettuce heads being stored on the floor in the prep area. 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: Lettuce was moved to proper storage location.
Violation #10:
12D: .04(4)(g)Observed employee take cucumbers and tomatoes straight from box and cut them without washing them. 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. (Pf)
Corrective Actions: Cut cucumbers and tomatoes were discarded, and employee washed uncut cucumbers and tomatoes.
Violation #11:
13A: .02(1)(d)Facility’s most recent inspection report is not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Most recent inspection report displayed after today’s inspection.
Violation #12:
13A: .02(1)(f)(1)Facility’s permit is not displayed. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)
Violation #13:
15A: .05(6)(a)Observed front prep cooler not able to reach a temperature to maintain foods at 41F or below (see temp log). 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 #14:
15B: .05(3)(h),(i)Facility’s test strips for quaternary sanitizer are waterlogged. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
Violation #15:
17C: .07(5)(a),(b)1,2,3Observed heavy debris on walls behind grills and under warewashing area. Observed heavy debris on floor behind front hot holding area. 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)
Additional remarks:
Note: All cold-holding and hot-holding in compliance unless noted otherwise.
Note: A follow-up inspection will occur on or before 03/01/2024. Correct violations or permit will be suspended.
Note: A required additional routine inspection will occur on or before 02/22/2025.
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