From: Subject: Food Facility Inspection Report Date: Mon, 28 Dec 2009 13:31:26 -0500 MIME-Version: 1.0 Content-Type: multipart/related; type="text/html"; boundary="----=_NextPart_000_0000_01CA87C2.0DEAD760" X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.5579 This is a multi-part message in MIME format. ------=_NextPart_000_0000_01CA87C2.0DEAD760 Content-Type: text/html; charset="utf-8" Content-Transfer-Encoding: quoted-printable Content-Location: http://ga.state.gegov.com/_templates/87/Food/_report_full.cfm?fsimID=665725&domainID=87&rtype=Food =EF=BB=BF Food Facility Inspection Report
GEORGIA=20 DEPARTMENT OF HUMAN RESOURCES
Food Service Establishment = Inspection Report=20
Establishment=20 Name:  DJ's Cafe
Address:  14656 Brown Bridge RD=20
City:  COVINGTON=20 Time = In:  09 :  40 AM Time = Out:  11 :  35 AM
Inspection Date: =    12/22/2009   CFSM:   Daniel=20 Hunsaker 4417348 06-13-2010
Purpose of=20 Inspection:    Routine    Followup    Complaint
   Preliminary    Other =20
Risk Type: =   1   2   3 Permit#:=20  FSP-107-000040 =
Risk Factors are = food=20 preparation practices and employee behaviors = most=20 commonly reported to the Centers for Disease = Control and=20 Prevention as contributing factors in foodborne = illness=20 outbreaks. Public Health Interventions are = control=20 measures to prevent illness or injury. Good Retail = Practices are=20 preventive measures to control the introduction = of=20 pathogens, chemicals, and physical objects into = foods.=20
Last Score

 Grade

 Date

Prior Score

 Grade

 Date
CURRENT = SCORE=20 CURRENT = GRADE=20
 
84
  
B
SCORING AND=20 GRADING: A=3D90-100 =    B=3D80-89=20    C=3D70-79    U<69=20 =

FOODBORNE ILLNESS RISK FACTORS AND = PUBLIC HEALTH=20 INTERVENTIONS

IN=3Din = compliance   =20 OUT=3Dnot in compliance    = N/O=3Dnot=20 observed    N/A=3Dnot applicable =    COS=3Dcorrected on-site during = inspection    R=3Drepeat = violation=20 =
Compliance = Status COS R
1. = Supervision 4 = points
1-2 IN Person in charge present, demonstrates knowledge, = and=20 performs duties    
2. = Employee=20 Health, Good Hygenic Practices, Preventing = Contamination by=20 Hands 9 = points
2-1A IN Proper use of restriction & exclusion    
2-1B OUT Hands clean and properly washed X  
2-1C IN No bare hand contact with ready-to-eat foods or = approved=20 alternate method properly followed    
2. = Employee=20 Health, Good Hygenic Practices, Preventing = Contamination by=20 Hands 4 = points
2-2A IN Management awareness; policy present; reporting    
2-2B IN Proper eating, tasting, drinking, or tobacco = use    
2-2C IN No discharge from eyes, nose, and mouth    
2-2D IN Adequate handwashing facilities supplied &=20 accessible    
3. = Approved=20 Source 9 = points
3-1A IN Food obtained from approval source, parasite=20 destruction    
3-1B N/O Food received at proper temperature    
3-1C IN Food in good condition, safe, and unadulterated    
4-1A IN Food separated and protected    
4-1B IN Proper disposition of returned, previously served,=20 reconditional, and unsafe food    
4. = Protection from=20 Contamination 4 = points
4-2A IN Food stored covered    
4-2B IN Food-contact surfaces; cleaned & sanitized    
  
Compliance = Status COS R
5. = Cooking and=20 Reheating of Potentially Hazardous Foods, Consumer = Advisory 9 = points
5-1A IN Proper cooking time and temperatures    
5-1B N/O Proper reheating procedures for hot holding    
5. = Cooking and=20 Reheating of Potentially Hazardous Foods, Consumer = Advisory 4 = points
5-2 IN Consumer advisory provided for raw and undercooked=20 foods    
6. = Holding of=20 Potentially Hazardous Foods, Date Marking Potentially=20 Hazardous Foods 9 = points
6-1A IN Proper cold holding temperature    
6-1B IN Proper hot holding temperature    
6-1C N/O Proper cooling time and temperature    
6-1D IN Time as a public health control; procedures and = records    
6. = Holding of=20 Potentially Hazardous Foods, Date Marking Potentially=20 Hazardous Foods 4 = points
6-2 IN Proper date marking and disposition    
7. = Highly=20 Susceptible Populations 9 = points
7-1 N/A Pasteurized foods used; Prohibited foods not = offered    
8. = Chemicals 4 = points
8-1A N/A Food additives; approved and properly used    
8-1B OUT Toxic substances properly identified, stored, = used X  
9-2 N/A Compliance with variance, specialized process and = HACCP=20 plan    
GOOD = RETAIL=20 PRACTICES
Good Retail = Practices=20 are preventative measures to control the addition of = pathogens,=20 chemicals, and physical objects into=20 foods.
Compliance = Status COS R
10. = Safe Food and=20 Water, Food Identification 3 = points
10A IN Pasteurized eggs used where required    
10B IN Water and ice from approved source    
10C IN Variance obtained for specialized processing = methods    
10D IN Food properly labeled; original container; required=20 records available; shellstock tags    
11A IN Proper cooling methods used; adequate equipment for=20 temperature control    
11B IN Plant food properly cooked for hot holding    
11C IN Approved thawing methods used    
11D IN Thermometers provided and accurate    
12A IN Contamination prevented during food preparation, = storage=20 display    
12B IN Personal cleanliness    
12C IN Wiping cloths; properly used and stored    
12D IN Washing fruits and vegetables    
13. = Postings and=20 Compliance with Clean Air Act 1 = points
13A IN Posted: Permit/Inspection/Choking = Poster/Handwashing    
13B IN Compliance with Georgia Smoke Free Air Act    
  
Compliance = Status COS R
14. = Proper Use of=20 Utensils 1 = points
14A IN In-use utensils; properly stored    
14B IN Utensils, equipment and linens; properly stored, = dried,=20 handled    
14C IN Single-use/single-service articles; properly stored, = used    
14D IN Gloves used properly    
15A IN Food and nonfood-contact surfaces cleanable, = properly=20 designed, constructed, and used    
15B IN Warewashing facilities; installed, maintained, used; = test=20 strips    
15C IN Nonfood-contact surfaces clean    
16. = Water,=20 Plumbing and Waste 2 = points
16A IN Hot and cold water available; adequate pressure    
16B OUT Plumbing installed; proper backflow devices    
16C IN Sewage and waste water properly disposed    
17. = Physical=20 Facilities 1 = points
17A IN Toilet facilities; properly constructed, supplied,=20 cleaned    
17B IN Garbage/refuse properly disposed; facilities = maintained    
17C IN Physical facilities installed, maintained, and = clean    
17D IN Adequate ventilation and lighting; designated areas=20 used    
18. = Pest and=20 Animal Control 3 = points
18 IN Insects, rodents, and animals not present    
Person in Charge (Signature) =   
Please install the proper version of Java on your = machine (Print)   		Date:  =20
Inspector (Signature)
Please install the proper version of Java on your = machine  Jason Reagan 		Follow-up YES   NO     Follow-up = Date:=20  
Discussed With: Dan Hunsaker=20     Title: Owner/Manager=20
Food Establishment = Inspection=20 Report Addendum
Violations=20 cited in this report must be corrected within the time = frames=20 specified below, or as stated in the Georgia Department of = Human=20 Resources
Rules and Regulations Food Service Chapter = 290-5-14,=20 Rule .10 subsections (2)(i) and=20 (j).
Establishment
DJ's = Cafe		 Permit=20 #
FSP-107-000040		 Date
12/22/2009
Address
14656 BROWN = BRIDGE RD=20 		City/State
COVINGTON=20 GA		 Zipcode
30016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Eggs / Hot-Hold = Unit 150.0 =C2=B0 F Chicken / = Hot-Hold Unit 140.0 =C2=B0 F Fried Tenderloin = / Hot-Hold=20 Unit 137.0 =C2=B0 F
Mac Cheese / = Hot-Hold=20 Unit 167.0 =C2=B0 F Mash potatoes / = Hot-Hold=20 Unit 161.0 =C2=B0 F Green Beans / = Hot-Hold=20 Unit 201.0 =C2=B0 F
Chicken Base / = Hot-Hold=20 Unit 139.0 =C2=B0 F Mash potatoes / = Hot-Hold=20 Unit 161.0 =C2=B0 F Eggs / = Grill 168.0 =C2=B0 F
Cheese / = Refrigerator 37.0 =C2=B0 F Smoked Sausage / = Hot-Hold=20 Unit 147.0 =C2=B0 F Ice Water / = Cup 32.5 =C2=B0 F
Chicken / = Walk-In Cooler 39.0 =C2=B0 F Smoked Sausage / = Walk-In=20 Cooler 40.0 =C2=B0 F Milk / Walk-In = Cooler 37.0 =C2=B0 F
Ham / Walk-In = Cooler 37.0 =C2=B0 F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [.03(5)(a)=20 ] Observed food employee use the toilet room then = engage in=20 food preparation, handle clean equipment or utensils, or = touch=20 unwrapped single-service items, without washing = hands.
Observed=20 employee handling soiled equipment or utensils then engage = in food=20 preparation, handle clean equipment or utensils, or touch = unwrapped=20 single-service items, without washing hands.  Corrected = On-Site.  New Violation.
8-1B Violation of Code: [.07(6)(e)] Observed sanitizing = solution=20 exceeding the maximum concentration allowed.  Corrected = On-Site.  New Violation.
16B Violation of Code: [.06(2)(r)] Observed leaking = pipe at=20 plumbing fixture. (Drainline of Handsink)  New = Violation.=20
16B Violation of Code: [.06(2)(d)] Observed spray hose = at mop=20 sink lower than flood rim of sink.  Corrected On-Site.=20  Repeat Violation.
Remarks Notes
-Clean between fryer and = stove.
-Clean=20 floors regularly.
-Clean handle of little white = fridge.
-Fix=20 light @ ventahood.
-Do not keep personal items stored = with food=20 in kitchen.
-Wash ice scoop holders regularly.
-Wash = coke=20 dispenser nozzles regularly.
-Finish fixing comsumer = advisory on=20 drive thru board.
Person in Charge (Signature) =   
Please install the proper version of Java on your = machine 		Date:=20  
Inspector (Signature) Jason Reagan
Please install the proper version of Java on your = machine 		Date:=20 = 12/22/2009
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