Yummy House, 3540 Ga. Highway 20, Conyers; Routine, Aug. 8, 77 C
Observations & Corrective Actions
6-1C: .04(6)(d) During inspection, observed 2 pans of fried chicken wings and cooked chicken that had not cooled to 70 degrees F. within 2 hours. Person in Charge discarded food. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit).
6-2: .04(6)(g) During inspection, observed egg rolls, wontons, cooked chicken and chicken wings and cooked pork that were not date marked after being stored for more than 24 hours. Person in Charge correctly date marked foods. 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.
11A: .04(6)(e) During inspection, observed two trays of chicken wings and cooked chicken sitting out on the prep table under no refrigeration or any type of cooling method. Coached person on proper cooling methods to cool foods. 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)(b) During inspection, observed fries slacking on the prep counter. Food was relocated to the reach-in freezer. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held under refrigeration that maintains the food temperature at 41° F (5°C) or less.
11C: .04(6)(c) During inspection, observed frozen meat thawing under no refrigeration in a metal container on the prep counter. Person in Charge relocated the container of meat to the walk-om cooler. 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)(z) During inspection, observed facility was using a residential fan to cool down chicken wings and cooked chicken on the prep counter. Person in charge discarded wings and cooked meat. Person in Charge was also coached on how to prevent food contamination. "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." Food shall be protected from miscellaneous sources of contamination.
15A: .05(6)(a) During inspection observed and accumulation of frost in the reach-in freezer. Multiuse kitchenware that have a perfluorocarbon resin (nonstick) coating shall be used with nonscoring or nonscratching utensils and cleaning aids.
18: .07(5)(k) During inspection, observed flies in the dining area and main kitchen. Live animals may not be allowed on the premises of a food service establishment (except for fish aquariums, controlled service animals, patrol dogs accompanying security or police officers, pets in residential common areas at times other than meals, and on outside premises when special requirements are met by this Rule).