70 CSAM'S ON MAIN

2135 Loganville Hwy01:25 PM 05:10 PMGrayson

02/25/2020 Suleyman Bazid 14302632 10/20/2021

FSP-067-26388

Sam (Suleyman) 02/25/2020

03/06/2020

88 B 08/29/2019

100 A 08/12/2019

KLA EHS

5

2-2B: .03(5)(j)1&2 COS Observed 3 employee drinks stored with and above customer food (1 employee drink in a single use cup with a lid and a straw stored with seasonings, 1 employee drink in a single use cup with a lid and no straw stored next to a bowl of broccoli on the prep counter, 1 employee drink in a single use cup with no lid and no straw stored under the prep counter with clean dishes). Employee drinks discarded. 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).

2-2D: .06(2)(g) NCOS Correct By: 03/06/2020 The two handwashing sinks in the kitchen do not have hot water. The two handwashing sinks in the kitchen must have hot water by 3/6/2020. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii) COS Observed raw shelled eggs stored over ready to eat foods in the walk in cooler and in the prep line cooler. Observed raw hamburger meat stored over raw pork and raw fish in the drawer prep line cooler. Observed raw chicken stored over raw beef in the drawer prep line cooler. Foods were properly stored and separated. Must display, store, prepare, and hold foods so they are protected from cross contamination.

6-1A: .04(6)(f) (Repeat) COS Multiple time/temperature control for safety (TCS) foods cold holding improperly for more than 4 hours (3 bags of spinach, cut green tomatoes, 1 container of cut lettuce, 1 container of cooked grape leaves and rice). Per CFSM, the bags of spinach were delivered earlier today. Per CFSM, he did not check the the temperature of the spinach when it was delivered. Per CFSM, he only checked the temperatures of the delivered meats. Foods discarded. Discussed with CFSM and employees that facility should also check the delivered temperatures of dairy food items and cut leafy greens. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

6-1C: .04(6)(d) COS Multiple TCS foods did not cool properly or not cooling at a rate fast enough to cool properly (3 containers of cooked rice, 2 pans of cooked potatoes, 1 container of cut lettuce, 2 containers of cut tomatoes). Foods that did not cool properly were discarded. Instructed CFSM to move foods that were still in the cooling process to the walk in freezer. 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).

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.

6-1D: .04(6)(i) (Repeat) COS Observed 2 containers of garlic butter and 1 container of aoli sauce stored on time control without a start or discard time. Per cook, foods had just been placed on time control. Foods did not have an initial start temperature of 41 degrees Fahrenheit ore less or 135 degrees Fahrenheit or greater. Per employee, the 2 containers of garlic butter were prepared 2 hours ago. Facility did not have time control procedures. 2 containers of garlic butter were placed in the walk in freezer to ensure proper cooling. Aoli sauce was discarded. Time control procedures were emailed to CFSM during inspection. "When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; 3) foods not consumed before the discard time shall be discarded; 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; 5) written procedures TPHC shall be created in advance and made available upon the Health Authorities request."**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**

11A: .04(6)(e) COS Facility using improper methods for cooling TCS foods. Foods cooling in the walk in cooler (pans of cooked potatoes, lettuce, and one container of cooked rice) were farthest away from the fans (large boxes of produce blocking the air flow in the walk in cooler to properly cool foods). 2 containers of cooked rice and 2 containers of cut tomatoes cooling in the prep line coolers where high levels of worker activity are occurring. Discussed with CFSM about reorganizing the walk in cooler so that the foods that are cooling are on the top shelf of the walk inc cooler directly under the fan and moving produce boxes to the other side of the cooler. Foods that did not cool properly were discarded. Instructed CFSM to move foods that were still in the cooling process to the walk in freezer to rapidly cool. 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) COS At time of inspection, observed raw beef thawing at room temperature in the 3 compartment sink (1 package of raw beef thawing in a container of still water). Observed 2 containers of pesto sauce thawing at room temperature. Raw beef was moved to the walk in cooler to continue thawing. Pesto sauce was moved to the prep line cooler to continue thawing. 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.

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SAM'S ON MAIN FSP-067-26388 02/25/2020

2135 Loganville Hwy Grayson GA

02/25/2020

02/25/2020

Thermopen / Calibration Delta Trak / Calibration Cooked Potatoes (cooling 3 hours) / walk in cooler

Cooked Potatoes (cooling 3 hours) / walk in cooler Cooked Potatoes (cooling 4 hours 15 minutes) / Cooked Potatoes (cooling 4 hours 15 minutes) /

Lettuce (cooling 1 hour 10 minutes) / walk in Lettuce (cooling 2 hours 25 minutes) / walk in Cooked Rice (cooling 2 hours 40 minutes) / walk

Spinach (delivered earlier today) / walk in cooler Spinach (delivered earlier today) / walk in cooler Spinach (delivered earlier today) / walk in cooler

Tomatoes (cooling 2 hours 15 minutes) / prep line Tomatoes (cooling 2 hours 15 minutes) / prep line Tomatoes (cooling 3 hours 15 minutes) x2 / prep

Lettuce (more than 4 hours) / prep line cooler (top) Cooked Grape Leaf and Rice (more than 4 hours) Cooked Rice (cooling 2 hours 35 minutes) / prep

Cooked Rice (cooling 2 hours 35 minutes) / prep Green Tomatoes (less than 4 hours) / drawer prep Cooked Chicken / final cooked temperature

/ / /

32.4 32.4 45.7

48.7 49.1 53.1

46.8 47.5 123.7

49.3 47.7 44

48.7 44.7 45

47 44.3 104.7

121 43.1 177

30017

5

12B: .03(5)(g) COS Observed 2 employees handling food while wearing a watch and a bracelet. Employees removed jewelry. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band).

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SAM'S ON MAIN FSP-067-26388 02/25/2020

2135 Loganville Hwy Grayson GA

02/25/2020

02/25/2020

Thermopen / Calibration Delta Trak / Calibration Cooked Potatoes (cooling 3 hours) / walk in cooler

Cooked Potatoes (cooling 3 hours) / walk in cooler Cooked Potatoes (cooling 4 hours 15 minutes) / Cooked Potatoes (cooling 4 hours 15 minutes) /

Lettuce (cooling 1 hour 10 minutes) / walk in Lettuce (cooling 2 hours 25 minutes) / walk in Cooked Rice (cooling 2 hours 40 minutes) / walk

Spinach (delivered earlier today) / walk in cooler Spinach (delivered earlier today) / walk in cooler Spinach (delivered earlier today) / walk in cooler

Tomatoes (cooling 2 hours 15 minutes) / prep line Tomatoes (cooling 2 hours 15 minutes) / prep line Tomatoes (cooling 3 hours 15 minutes) x2 / prep

Lettuce (more than 4 hours) / prep line cooler (top) Cooked Grape Leaf and Rice (more than 4 hours) Cooked Rice (cooling 2 hours 35 minutes) / prep

Cooked Rice (cooling 2 hours 35 minutes) / prep Green Tomatoes (less than 4 hours) / drawer prep Cooked Chicken / final cooked temperature

/ / /

32.4 32.4 45.7

48.7 49.1 53.1

46.8 47.5 123.7

49.3 47.7 44

48.7 44.7 45

47 44.3 104.7

121 43.1 177

30017

5

12B: .03(5)(g) COS Observed 2 employees handling food while wearing a watch and a bracelet. Employees removed jewelry. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band).

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SAM'S ON MAIN FSP-067-26388 02/25/2020

2135 Loganville Hwy Grayson GA

02/25/2020

02/25/2020

30017

5

Comments:

NOTE: All cold holding and hot holding temperatures in compliance, unless noted.

NOTE: Ensure food containers are not over stacked.

NOTE: Ensure food handling employees with beards longer than one half inch wear beard restraints.

NOTE: Ensure the fly trap light is relocated (currently over dry storage shelf near the back door).

NOTE: Ensure produce is placed in a clean container after it is washed.

NOTE: Recommended having test strips that are provided by chemical company for Quat and chlorine sanitizers. Test strips that were not from the chemical company did not measure the Quat sanitizer concentration correctly (measured about 150ppm). Chemical company on site and when sanitizer was measured using the chemical company's test strips, the concentration was in compliance (measured about 300ppm). Chemical company provided facility with new Quat sanitizer test strips.

NOTE: The walk in cooler is outside. Ambient air temperature in compliance.

NOTE: Ambient air temperature of the prep line cooler in compliance.

NOTE: Printable inspection report emailed to CFSM during inspection. Ensure the inspection report is posted within 24 hours.

NOTE: A follow-up inspection will occur within the next 10 days.

NOTE: A required additional routine inspection will occur within the next 12 months.

**Food service permit may be SUSPENDED if violations are not corrected.**

**2nd consecutive REPEAT violation on a routine inspection for 6-1A and 6-1D. 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**

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SAM'S ON MAIN FSP-067-26388 02/25/2020

2135 Loganville Hwy Grayson GA

02/25/2020

02/25/2020

30017

5