Get Fruity Cafe

Inspector notes: Observed wet stacking of food trays above 3 compartment sink. PIC advised to properly air dry utensils and equipment. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Inspector notes: Observed in freezer ice scoop directly sitting in the ice with handle and scooper directly touching ice. PIC removed ice scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food

Inspector notes: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Directions state QAC must be at 200 ppm. Observed around 100 ppm. CA: Discard sanitizer water where towels were stored for reuse and fill with 200-300 ppm Quaternary Ammonium Chloride (QAC). Make sure to wash rinse and sanitize all food contact surfaces as often as needed or every four hours maximum. Follow chemical manufacturer's guidelines.

Inspector notes: Doors were not on hot holding equipment where salmon was initially found at 125F at 11:59 am. COS: Doors placed back on unit and at 12:40 pm observed salmon at 143F. CA: Ensure salmon completely reheats to 165F and holds at 135F.

Inspector notes: Cook reports that the door was ajar for the reach in cooler where 4/15/25; 45F tomatoes, 50F packs of shredded cheese, and a container of 50F shredded lettuce were stored. CA: To ensure 41F of food, must keep doors closed tightly. Discard any TCS foods in unit for over 4 hrs. COS: Unit recovered to under 41F. Code: (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Inspector notes: Person in charge not performing duties: no thermometer observed in hot box with salmon at 125F and no probe thermometer provided to be able to successfully monitor temperatures. Person in charge not ensuring employees are holding, cooking, cooling Time/Temperature Control for Safety (TCS) Foods, through daily oversight of the employees' routine monitoring of the cooking temperatures. CA: Purchase and start using an NSF certified food thermometer. Person in charge must performing duties which include the monitoring of receiving of foods to determine if they were from approved sources; placing them in the correct storage areas; and ensuring the TCS foods are received and maintained at the correct temperatures, protected from contamination, and unadulterated.

Inspector notes: Manager lacking proof of Food Manager Certification and no one certifed at this location. Certificate is for owner and also listed at Greenbriar Location. CA: Contact an accredited CFSM trainer for a certification training and exam for manager certification. See website provided for a list of instructors and proctors. Code: 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.

Inspector notes: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: Train each food employee on the 6 most common foodborne illness and their symptoms and then have them sign the verification of training form sent by email. Code; Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Inspector notes: Handwashing supplies not provided at 2nd hand wash sink separated by equipment from the first hand wash sink. The dispensers do not work. CA: provide handwashing supplies at each hand sink. Code: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Inspector notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Provide both procedure and supplies for procedure onsite. Code: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces...

Inspector notes: Observed no ambient air thermometer located in the warmest/coolest part of the holding unit. CA: Provide ambient air thermometers inside each cold and hot holding unit. Code: 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Inspector notes: The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Facility satisfied legal notice by paying for annual fee by today but did not post the permit. Pick up permit from your closest Fulton County Environmental Health office and post permit.

Inspector notes: Most recent inspection not posted. Print and post. Code: 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 awa

Inspector notes: Missing no smoking sign. Print and post sign provided by email or similar signage.

Inspector notes: Observed utensils where splatter from the hand wash sink could contaminate. COS: PIC moved the utensils. Code: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that...

Inspector notes: Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed improper vertical and horizontal separation. Cos: moved product into correct order. See education chart provided.

Inspector notes: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

Inspector notes: There is insufficient cold holding and/or hot holding equipment available to maintain Time/Temperature Control for Safety Foods at proper temperatures.

Inspector notes: Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.

Inspector notes: Person in charge not performing duties; no thermometer observed in hot box with salmon at 132, shrimp at 125, meat patties at 110 and vegetable patties at 108f. Person in charge not performing duties and monitoring employees receiving of foods to determine if they were from approved sources, placed in the correct storage areas, received and maintained at the correct temperatures, protected from contamination, unadulterated ; not ensuring employees are holding,cooking,cooling Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures.

Inspector notes: Manager lacking proof of Food Manager Certification and no one certifed at this location. Certificate is for owner and also listed at Greenbriar Location. Code: 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.

Inspector notes: The PIC could not provide symptoms and diseases nor documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Code; Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Inspector notes: Missing operational soap dispenser.

Inspector notes: Missing procedures.

Inspector notes: Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COS: removed bracelet and watch. Code:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Legal notice was issued yesterday for payment of annual fee by today. Post permit once received.

Inspector notes: Missing no smoking sign.

Inspector notes: Single use articles and/or single service articles are not being stored properly - they are being stored on the floor in front of the restroom.

Inspector notes: Observed prep top cutting board with stains and gashes. CA: all food contact surfaces shall be cleaned to sight and touch. Advised PIC to replace cutting board.

Inspector notes: Observed debris in the bottom of RIC and in gaskets of RIC. CA: non food contact surfaces shall be kept free of accumulation of debris.

Inspector notes: Observed blender with dirty bottom and dirty handle stored in ice machine. Observed prep top cutting boards with stains. COS: employee removed blender from ice machine. CA: all food contact surfaces shall be cleaned to sight and touch.

Inspector notes: Observed several containers in containers in RIC (salmon, shrimp, cheese, turkey bacon, etc) without proper date marking. CA: all food items kept for longer than 24 hours shall be labeled with a proper prep date or discard date.

Inspector notes: Observed visible light under bottom of back door. CA: all outer opening shall be protected against entry of pests.

Inspector notes: Observed several squeeze bottles at prep top area area and area above blender not labeled. Observed containers above blender not labeled. CA: items removed from its original container shall be labeled with its common English name.

Inspector notes: Observed current inspection report not posted. CA: most current inspection report shall be displayed in public view within 15 feet of the door.

Inspector notes: Observed RIC under prep top cooler with water pooled at the bottom. CA: all equipment shall be kept in good repair.

Inspector notes: Observed gaskets on multiple RICs with debris in them. CA: nonfood contact surfaces shall be kept free of accumulation of debris.

Inspector notes: Observed leak at pipe under hand-washing sink. Also observed wooden planks under pipes at 3-compartment sink and meat sink, holding pipes up. CA: system shall remain in good repair.