Primrose School of Atlanta Westside

Inspector notes: Observed ground turkey below raw chicken in RIF. CA advised PIC to reorder food. Using separate equipment for each type

Inspector notes: Observed reusable cup in employee area. CA Advised PIC to only used single use cups in kitchen. However, 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 will be allowed.

Inspector notes: Observed high temperature dishwasher with final rinse of 163. CA Advised PIC to put in a work order to maintenance dishwasher. Temperatures required for washing, rinsing, and sanitizing

Inspector notes: Observed the inside of the freezer unclean with debris and rusted shelves in the main kitchen. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed raw shell eggs being used in the HSP, observed the menu stating they serve scrambled eggs and the chef stated they use the raw shell eggs for scrambled eggs. COS-raw shell eggs cannot be used in the facility for scrambled eggs that are more than one egg broken at the time. Facility must discontinue the use of the raw shell eggs and replace with pasteurized eggs. 511-6-1.04(9) - Pasteurized Foods, Prohibited Re-Service and Prohibited Foods not offered (P, C) (9) Special Requirements for Highly Susceptible Populations (Pasteurized Foods, Prohibited Re-Service, and Prohibited Food). (a) In a food service establishment that serves a highly susceptible population: 1. The following criteria apply to juice: (i) For the purposes of this paragraph only, children who are age 9 or less an...

Inspector notes: Observed the PIC not able to show in a verifiable manner that the employees are told about the symptoms and illness they are required to report. COS- I emailed them a copy of it again and had them print it out. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) 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: Observed a high temperature dish machine and no temperature indicator. CA- an irreversible temperature indicator shall be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures t...

Inspector notes: Observed the PIC not able to show in a verifiable manner that the employees are verified of the employee health policy. COS-I emailed them a copy of it during the last inspection and have emailed it again.

Inspector notes: Observed the gaskets and the inside of the RIC and RIF unclean. CA- the cooler and gaskets shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed debris inside the RIC shelves. CA- equipment shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed dusty ceiling tiles and lights in the main kitchen. CA- tiles and lights shall be cleaned regularly. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed an employee preparing food without a hair restraint. COS- hair restraint was put on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Inspector notes: Observed a sanitizer bucket reading at 0ppmchlorine. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. PIC had sanitizer bucket remade.

Inspector notes: Observed wet stacking of dishes that were stored clean. code: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; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: PIC rewashed dishes and stored them properly to dry.

Inspector notes: Observed left over labels on dishes that were stored clean. code:) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude the accumulation of soil residues. CA: Advised PIC to remove all labels and stickers from dishes.