Grannys Soul Food

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in quat sanitizer with a concentration of 0ppm. Manager corrected on site by replacing sanitizer with one at a concentration of 200ppm.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed food service permit expired. Please contact the Henry County Public Health office at [REDACTED PHONE] ext. 0 to pay permit fee ($200) and late fee ($50). Manager made out a check of $250 to the henry county public health office after inspection was concluded. Check #1066

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on the floors in the kitchen and underneath the steam table and warmer cabinet in the front food service station. Observed holes in the wall next to reach in freezer in the back of the establishment.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed dust accumulation on the air vents in both restrooms.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored in quaternary ammonium sanitizing solution above 500 ppm. Manager was advised to dilute solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed sinks in need of cleaning in women's and men's restroom. 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed excessive trash accumulation behind dumpster. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: 1. Portable receptacles that are constructed and maintained according to law; or 2. A transport vehicle that is constructed, maintained, and operated according to law.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed excessive accumulation of grease(black in appearance) under vent hood.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in reach-in cooler above 41F(Rib tips, cooked chicken, etc.). Manager discarded items and placed non discarded items onto ice. Manager was advised to have the reach-in cooler serviced. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P