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The Phoenix at Union Hill, located at 9651 Union Hill Rd in Canton, received a score of 63 points out of a possible 100 points during their 10/07/2024 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) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no person in charge (PIC) present. The must always be a PIC present.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(b) – certification requirements/exemptions (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no Certified Food Safety Manager (CFSM) for facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed residue buildup vegetable sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Sink must be thoroughly cleaned and sanitized.
Violation #4:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no consumer advisory on menu for tuna, burger, and salmon offered less than well. This was noted on previous inspection. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf
Violation #5:
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 time/temperature control for safety (TCS) foods on ice bath being cold held above 41°F. Products were not in direct contact with ice. COS by showing employees how to make a proper ice bath.
Violation #6:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ribs and penne pasta prepared at 11:30 AM not cooled to required temperature within allotted time. At 5 PM ribs were at 62°F and pasta was at 59°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
Violation #7:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed 12+ TCS food items held past 7 days. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P COS by discarding.
Violation #8:
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 TCS food items not date marked. TCS food items held longer than 24 hours must be dated. COS by discarding.
Violation #9:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed three cartons of buttermilk that expired 8/14/24 stored in walk-in cooler. Also observed yogurt that expired 9/29/24 stored in expo cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
Violation #10:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ribs cooling while tightly covered in foil. Also observed penne pasta cooling in large, deep container in walk-in and stored tightly covered. Food must be uncovered or loosely covered while cooling. COS by discarding as food did not cool within allotted time.
Violation #11:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed concentration of quat sanitizer bucket on cook line <100 ppm. Must be 150-400 ppm. COS by remaking sanitizer at 400 ppm.
Violation #12:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ice cream scoops stored in room temperature water. If utensils are going to be stored in water, it must be at least 135°F.
Additional remarks:
* Reinspection will be within 10 days*
*Label chemicals in spray bottle in kitchen and bar
* There is a sizable gap at bottom of back door. Must install door sweep
*EHP and clean up procedure in place
*Salmon is farm raised
*Bar is okay
*Dish machine- 64°F