From: Subject: Food Facility Inspection Report Date: Tue, 9 Feb 2010 13:00:21 -0500 MIME-Version: 1.0 Content-Type: multipart/related; type="text/html"; boundary="----=_NextPart_000_0000_01CAA987.D69FDAC0" X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.5579 This is a multi-part message in MIME format. ------=_NextPart_000_0000_01CAA987.D69FDAC0 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=720071&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:  C.R. Bard Urological Cafeteria=20
Address:  8195 Industrial BLVD=20
City:  COVINGTON=20 Time = In:  10 :  05 AM Time = Out:  11 :  55 AM
Inspection Date: =    02/02/2010   CFSM:   Doyle M.=20 Irons 6813573 12-8-14
Purpose of=20 Inspection:    Routine =    Followup =20    Complaint =20
   Preliminary =20    Other =20
Risk Type: =   1 =20   2 =   3 =20 Permit#:=20  FSP-107-000016 =
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
 
91
  
A
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 IN Hands clean and properly washed    
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 OUT Food-contact surfaces; cleaned & sanitized X  
  
Compliance = Status COS R
5. = Cooking and=20 Reheating of Potentially Hazardous Foods, Consumer = Advisory 9 = points
5-1A N/O 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 IN Proper cooling time and temperature    
6-1D N/A 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
8-2A N/A Food additives; approved and properly used    
8-2B IN Toxic substances properly identified, stored, = used    
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 OUT Contamination prevented during food preparation, = storage=20 display X  
12B IN Personal cleanliness    
12C IN Wiping cloths; properly used and stored    
12D OUT Washing fruits and vegetables X  
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 OUT Single-use/single-service articles; properly stored, = used   X
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 IN 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 =20   NO =     Follow-up Date:=20  
Discussed With: Doyle Irons=20     Title: Manager=20
Violations cited in this report must be = corrected=20 within the time frames specified below, or as stated in the = Georgia=20 Department of Human Resources
Rules and Regulations Food = Service=20 Chapter 290-5-14, Rule .10 subsections (2)(i) and=20 (j).
Food Establishment = Inspection=20 Report Addendum
Establishment
C.R. = Bard=20 Urological Cafeteria		 Permit=20 #
FSP-107-000016		 Date
02/02/2010
Address
8195 = INDUSTRIAL BLVD=20 		City/State
COVINGTON=20 GA		 Zipcode
30014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Therm. Calib. = Atkins / Ice=20 Water 32.4 =C2=B0 F Sliced Tomatoes = / Reachin=20 cooler-glass front-cooling 15 min 44.0 =C2=B0 F Milk / Reachin = cooler-glass=20 front 43.0 =C2=B0 F
Skim Milk / = Reachin=20 cooler-glass front 43.0 =C2=B0 F Chicken (r) / = Reachin=20 cooler-serve line-cooling 1 hr 48.0 =C2=B0 F Chicken (r) / = Reachin=20 cooler-serve line-cooling 1 hr 44.0 =C2=B0 F
Ham (c) / = Reachin=20 cooler-serve line-cooling 30 min 44.0 =C2=B0 F Turkey (c) / = Reachin=20 cooler-serve line-cooling 30 min 45.0 =C2=B0 F Tuna / Prep = cooler-serve=20 line 43.0 =C2=B0 F
Grilled Chicken = / Prep=20 cooler-serve line-cooling 30 min 44.0 =C2=B0 F Sliced tomatoes = / Prep=20 cooler-small unit 39.0 =C2=B0 F Shred Cheese / = Prep=20 cooler-small unit 39.0 =C2=B0 F
Ham (c) / Prep = cooler-bottom=20 38.0 =C2=B0 F Shred Cheese / = Cooler=20 drawers at grill-cooling 30 min 54.0 =C2=B0 F Onions / Hot = holding unit 147.0 =C2=B0 F
Bell peppers / = Hot holding=20 unit 154.0 =C2=B0 F Ground Beef (r) = / Reachin=20 cooler 38.0 =C2=B0 F Cheese / Reachin = cooler 40.0 =C2=B0 F
Turkey / Reachin = cooler 41.0 =C2=B0 F Bean Soup / Hot = holding=20 unit 155.0 =C2=B0 F Rice / Hot = holding=20 cabinet 167.0 =C2=B0 F
Green Beans / = Hot holding=20 cabinet 149.0 =C2=B0 F Ground beef (c) = / Hot=20 holding cabinet 112.0 =C2=B0 F Milk / Reachin = Cooler 39.0 =C2=B0 F
Butter / Reachin = Cooler 54.0 =C2=B0 F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [.05(7)(a)1] Can opener dirty, = Slicer (top=20 piece) is dirty-Need to wash, rinse and sanitize, COS=20  Corrected On-Site.  New Violation.
12A Violation of Code: [.04(4)(u)] Food displayed but = not=20 protected (ex. Sout cream, tarter sauce, salsa)-need to = protect food=20 on display properly  Corrected On-Site.  New = Violation.=20
12D using vbege sink to thaw raw chicken-must use = vege=20 sink for preparing fruit/veges only.  Corrected = On-Site.=20  New Violation.
14C Violation of Code: [.05(10)(e)] Single use = containers stored=20 on floor in cabinet with no floor-must store 6" off floor - = repeat=20  Repeat Violation.
Remarks Notes
-Keep proper time control docs if you = start=20 using time control
-Need dispenser for large = cups
-Store=20 personal items properly
-Keep eye on hot holding and cold = holding=20 temps
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 = 02/02/2010
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