CALENTANO 2

Required records: shellstock tags, parasite destruction — Inspector Note: Oyter tags with harvest dates 7/3, 7/25 (X2), and 8/8 does not have the date recorded of the last sold; the furtherest tag date was from 7/3/26 and oysters are constantly being sold; and tags are nto maintained in chronological order. CA: The date when the last mollunscan shellfish fron the container si sold must be recorded, the identity of the source must be maintained for 90 days; and an approved record keeping syste must be maintain tags in chronological order. MUST MAINTAIN IN THE FUTURE COS: Current tags placed in order.

Food separated and protected — Inspector Note: Observed raw chicken stored directly on a pan of raw beef and raw beef stored directly on a pan of raw chicken at the bottom of the pre top unit in the main kitchen. Observed a container of raw shelled eggs stored above cooked riche and salsa in teh main kitchen's walkin cooler. CA: Raw food can not be stored over cooked/ready to eat foods. Foods must be stored in an appropriate manner to prevent the possibility of contamination. COS: Foods moved to raw beef above raw chicken and raw eggs below ready to eat foods.

Food stored covered — Inspector Note: Observed horichata uncovered in the front food service reach in cooler; peppers under the flat grill uncovered in the main kitchen. CA: Food must be stored covered COS: Covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Ice machine at bar #2 in the dinign room has pink mold on the internal chute. CA: Food contact surfaces must be miantained clean to sight and touch. COS: Machine cleaned after removing ice.

Required records: shellstock tags, parasite destruction — Inspector Note: No verification/evidence of parasite destruction available for the tilapia. CA: Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or (iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. FISH SHOULD NOT BE SOLD RARE OR MEDIUM RARE WITHOUT REQUIREMENT. 72 HOUR FOLLOWUP REQUIRED

Consumer advisory provided for raw and undercooked foods — Inspector Note: Consumer advisory is mission the disclosure for oysters, tilapia, and ceviche. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

Thermometers provided and accurate — Inspector Note: No food temperature measuring device available to check cold held foods, or foods below 120F. CA: Food Temperature measure device required to check hot and cold held foods. 10 DAY COMPLIANCE REQUIRED

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC does has not exhibited an active oversight of the facilities operation by violating risk factor violations associated with foodborne illnesses: cold holding temperature (repeated), consumer advisory (disclose repeat), employee health agreement verification, molluscan shell tags (repeat) and consistent health scores below B. CA: Required to have active managerial control in compliance with the Georgia Food Code 72 hour compliance required and will reassess at followup.

Management knowledge, responsibilities, reporting — Inspector Note: PIC UNABLE TO PROVIDE IN A VERIFIABLE MANNER THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD CA: PIC required to provide a verifiable manner that employees are aware of their responsibility to report symptoms and illnesses associated with foodborne illness. 10 REQUIREMENT TO COMPLY

Required records: shellstock tags, parasite destruction — Inspector Note: Observed a ziploc bag containing oysters with no tag attached. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty 10 DAYS TO CORRECT

Required records: shellstock tags, parasite destruction — Inspector Note: Oysters were purchased, by way of invoice, October 7, 8, 21, and November 7, without the facility having shell tags. CA: If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish;If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (5)(f)2(iv) of this Rule, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (5)(f)2(iv) of this Rule shall be obtained by the person in charge and retained in the records of the food service establishment for 90 calendar days beyond the time of service or sale of the fish

Required records: shellstock tags, parasite destruction — Inspector Note: Shrimp and whole tilapia (used for cerviche) may be served undercooked, marinated without any record of parasite destruction. CA: 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of 4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at 31°F ( 35°C) or below until solid and stored at 31°F ( 35°C) or below for a minimum of 15 hours; P or (iii) Frozen at 31°F ( 35°C) or below until solid and stored at 4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. 72 HOUR RECORD OF COMPLIANCE REQUIRED

Consumer advisory provided for raw and undercooked foods — Inspector Note: Consumer advisory is missing a disclosure for oysters.

Proper cold holding temperatures — Inspector Note: Observed cold hold temperature violations in the walk in cooler. CA: TCS cold held foods must be maintained at 41F or below. COS Chicken wings, salsa, and tilapia discarded.