Sandy Springs Diner

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: EHS observed that the most current inspection report was not prominently displayed and in public view. CA: PIC was advised that the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy debris buildup on the can opener in the main kitchen. Observed a buildup of a black substance on the interior of the ice machine. CA: Advised PIC to clean both the can opener and the ice machine more frequently. a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Nonfood-contact surfaces clean — Inspector Note: 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..

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P