Sandy Springs Diner

Inspector notes: Observed heavily scorched cutting boards throughout main kitchen area. CA: Advised PIC to routinely replace cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. . Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-...

Inspector notes: Observed heavy accumulation of grease and debris in between grill units in main kitchen area. Observed soiled residue in walls, floors and equipment throughout main kitchen. Observed build-up of debris on the outside of equipment in main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Ensure area in between grill units is cleaned frequently to prevent heavy accumulation. Frequently clean all non-food contact surfaces..

Inspector notes: Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation throughout main kitchen areas (RIC, WIC). CA: Advised PIC to date mark food items held more than 24 hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Inspector notes: Observed multiple food items stored uncovered in walk-in cooler in the main kitchen area (cooked pasta, salads, fruit, etc). Observed breadcrumbs container stored uncovered in dry storage area. COS: PIC covered items . 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed heavy accumulation of grease and debris in between grill units in main kitchen area. Observed soiled residue in walls, floors and equipment throughout main kitchen. Observed build-up of debris on the outside of equipment in main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Ensure area in between grill units is cleaned frequently to prevent heavy accumulation. Frequently clean all non-food contact surfaces..

Inspector notes: Observed no soap at hand sink in main kitchen area. COS: PIC placed soap at sink. (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: Observed no hand drying provisions at hand sink near back kitchen area. COS: PIC placed paper towels at hand sink. . Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed heavily scorched cutting boards throughout main kitchen area. CA: Advised PIC to routinely replace cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed heavy accumulation of grease and debris in between grill units in main kitchen area. Observed build-up of debris on the outside of equipment in main kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Ensure area in between grill units is cleaned frequently to prevent heavy accumulation. Frequently clean all non-food contact surfaces..

Inspector notes: Observed multiple food items stored uncovered in walk-in cooler in the main kitchen area (Tilapia, cooked pasta etc). CA: Advised PIC to ensure all food items are stored covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;