La Suz Tropical Cuisine LLC, 1377 Old McDonough Highway, Conyers; Routine, Aug. 8, 45 U
Observations & Corrective Actions
1-2A: .03(2)(a)-(o) Several violations occurred during today's inspection that resulted in an unsatisfactory score as a result in an overall lack in active managerial control. // Please ensure that all employees are trained and all violations are corrected. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility.
2-2B: .03(5)(j)1&2 At the beginning of the inspection, an employee was observed drinking in the kitchen from a cup without a straw and lid. // Employee relocated. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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).
2-2E: .03(6) Sanitizer specified in written procedure was not available on site. // A food establishment shall have 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 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 to vomitus or fecal matter.
4-1A: .04(4)(c) 1) Observed turkey necks stored with beef, steak and lamb in walk-in freezer. 2) Observed Beef stored in the same metal container with chicken in the wak-in cooler. 3) Observed Red Snapper, Shrimp and Crab Legs in a metal container stored directly on top of a large container of jerk sauce in the walk-in cooler. // Food items were reorganized. // Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster.
4-2B: .05(7)(b) Observed multiple clean plates and cups with food debris; these items were being stored upwards on storage rack next to hot holding units. // Equipment food-contact surfaces and utensils shall be clean to sight and touch.
6-1A: .04(6)(f) Observed the following food items holding above 41°F in the walkin-in cooler: 2 containers of Cabbage, 2 containers of Oxtails, Brown Stew Chicken, and Curry chicken. // Items were discarded. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
6-1C: .04(6)(d) Observed a container of Stewed Veggie Chunks and a container of Spicy Coconut Fish that did not cool down at rate fast enough to satisfy the requirements of the cooling process. // Items were discarded. // Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours.
6-2: .04(6)(g) 1) Observed multiple food items in the walk-in cooler that were incorrectly date marked. 2) Observed Several food items in the walk-in cooler that have been prepped for more than 24 hrs and were not date marked. // Person-in-charge date marked food items. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1.
8-2B: .07(6)(c) 1) Observed chemical sanitizer bucket stored on prepped table. 2) Observed lighter stored on tray with spices // Sanitizer bucket and lighter were relocated. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
11A: .04(6)(e) 1) Observed large amounts of Stewed Veggie chunks cooling in a container with a tight fitting lid. 2)Observed Spicy Coconut Fish Cooling in a container covered with aluminum foil. // Person-in-charge was coached on proper cooling methods. // Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination).
11C: .04(6)(c) Observed Fish, Shrimp and Crab Legs thawing in a metal container of water in the meat sink. // Items were moved to the walk-in cooler to continue the thawing process. // Time/temperature control for safety shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process.
12A: .04(4)(i) Observed foods stored on tables in the walk-in cooler under leaking pipe. // "Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; 2) garbage or mechanical rooms; 3) under sewer linens that are not shielded to prevent potential drips; 4) under leaking water lines or lines which water has condensed; 5) under open stairwells; or 6) under other sources of contamination."
12B: .03(5)(i) At the beginning of the inspection an employee was observed preparing food without hair restraint. // Employee put on hair net. // 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 shallaches longer than one half inch (1/2").
15A: .05(6)(a) Observed leaking pipe in walk-in cooler and also the use of a plastic container under leaking pipe to catch water. // Equipment must be in good repair and properly adjusted.
16B: .06(2)(a) Observed sewage backing up into the kitchen when the hand washing sink next to the walk-in cooler is being used. // A plumbing system shall be repaired according to law; and maintained in good repair.
18: .07(2)(k) Multiple flies were sighted throughout the facility during the course of the inspection. // "The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; 2) routinely inspecting the premises for evidence of pest; 3) having a professional treat the facility; and 4) eliminating harborage conditions."
18: .07(2)(m) The backdoor next to storage area does not self close properly and there is a gap at the bottom of the door that allows visible light to be seen. // "Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and 3) solid self-closing, tight-fitting doors."