Sunrise Detox, located at 3390 North Berkeley Lake Road North West in Duluth, received a score of 61 points out of a possible 100 points during their 04/19/2024 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 practicing active managerial control resulting in today’s unsatisfactory score. 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
2-2A: .03(4)(a)(b)(c)(e)(f)Facility does not have an established health policy. **2nd consecutive violation on routine inspection** The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)
Violation #3
2-2B: .03(5)(j)1&2Employee coffee in dunkin donuts cup stored in walk in cooler above food. // Same employee coffee seen later stored on prep cooler next food being prepared. **2nd consecutive violation on routine inspection** Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Coffee placed in a designated area and not to be consumed in kitchen.
Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Employee cutting raw chicken on top of prep cooler with ready to eat foods. Partially cooked chicken stored above produce. 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: Foods moved.
Violation #5
4-1A: .04(4)(n)1Employee cutting raw chicken with gloves then touched clean pot holding soup. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Handle sanitized.
Violation #6
5-1A: .04(5)(d)Observed partially cooked chicken in walk in cooler. Facility does not have approved procedures for non-continuous cooking. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P) 2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P) 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P) 4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P) 5. Prepared and stored according to written procedures approved by the Health Authority. (Pf)
Corrective Actions: Food discarded.
Violation #7
8-2B: .07(6)(b)Sanitizer solution in buckets labeled detergent. Spray bottle with degreaser not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Sanitizer solution placed into buckets labeled sanitizer. Spray bottle labeled.
Violation #8
11C: .04(6)(c)Raw shrimp in warewash sink thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Shrimp placed back into freezer.
Violation #9
12B: .03(5)(g)Person in charge wearing watch while preparing and serving food. 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: Watch removed.
Violation #10
15B: .05(6)(f)Warewash sink being used to thaw raw shrimp; however dirty dishes were still in sink. A warewashing sink may be used for thawing and preparing raw foods and raw foods served in the ready-to-eat form, other than fruits and vegetables, if the sink is cleaned and sanitized prior to use and the food is placed in a clean colander or pan. (Pf)
Corrective Actions: Shrimp removed.
Additional remarks:
All cold holding and hot holding is in compliance unless noted otherwise.
Time control procedures given for cantaloupe.
Three or more consecutive violations on routine inspection will result in permit suspension.
Two consecutive unsatisfactory scores will result in permit suspension.
A follow up inspection will occur within 10 days. Correct violations or permit may be suspended.
A required additional routine inspection will occur within 12 months.