Restaurant Scores a 58, Failure to Wash Hands Among Violations Noted

Do you dine in the Buford area? Visit Buford Patch for the latest restaurant inspection report including new scores for the Hamilton Mill Chick-fil-A, the Hamilton Mill Little Caesar's, Pretzel Maker in the Mall of Georgia and Taco Mac on Woodward Crossing Boulevard.

This week's Buford restaurant inspection report also includes: 

Dominick’s

22 Buford Village Way, Suite 211, Buford
Score: 58
Last inspection: 3/18/13
Click here for report.

Observations and corrective actions:

• Violation of Code: [.03(5)(c) ] Food employee came into the kitchen from outside, put on disposable gloves, and then handled food containers; no hand washing occurred. Training provided & employee washed her hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (iv) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves for working with food; and (ix) After engaging in other activities that contaminate the hands.  Corrected On-Site.  New Violation.
• Violation of Code: [.03(4)(a)-(f) ] Person in charge unable to convey knowledge of the employee health policy: illnesses & all of the reporting requirements. Training provided on the employee health policy at the time of inspection. Person in charge shall convey knowledge of the employee health policy including the symptoms, illnesses, restriction/exclusion requirements & the reporting requirements.  Corrected On-Site.  New Violation.
• Violation of Code: [.03(5)(j)1&2 ] Employee drink, in a multi-use cup, stored on the shelves adjacent to the ice bucket & single-use utensils. Drink was discarded at the time of inspection. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Drinks shall be in a single service beverage cup with a secure lid and straw.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(3)(a) ] Potentially hazardous foods that were delivered during the inspection were >41F: mozzarella cheese 45F, prosciutto 44F. Training provided & foods were discarded at the time of inspection. Refrigerated, potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F (5°C) or below when received. Upon receipt, potentially hazardous food (time/ temperature control for safety food) shall be free of evidence of previous temperature abuse.  New Violation.
• Violation of Code: [.05(7)(a)1 ] Food encrusted on food containers stored clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch.  New Violation.
• Violation of Code: [.05(7)(b) ] Mold-like buildup inside the ice machine. Food contact surfaces shall be cleaned at a frequency to prevent buildup.  New Violation.
• Violation of Code: [.04(5)(f) ] Meatballs, that were reheated on the stove & then placed in the steam table, were not reheated to 165F or higher: 143F, 99F, 127F; sauce was 172F; Person in Charge said they were fully reheated. Meatballs were further reheated to 165F or higher in the oven. potentially hazardous food (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(g) ] No date marks on multiple foods including: made in house gorgonzola dressing, cooked chicken, seafood-based sauce, chicken-based sauce, cannoli cream, tiramisu. Foods were dated at the time of inspection. Refrigerated, ready-to-eat, potentially hazardous food (time/ temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, which is including the day of preparation a maximum of seven (7) calendar days from the day the food is prepared if the food is maintained at 41°F (5°C) or below. Refrigerated, ready-to-eat, potentially hazardous food (time/ temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, which is including the day the original container is opened, a maximum of seven (7) calendar days after the original container is opened, or the useby/sell by/expiration date, whichever comes sooner, if the food is maintained at 41°F (5°C) or below.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(h) ] Potentially hazardous foods held >7 days were not discarded: capicola ham 3/7, angel hair pasta 3/11. A food that requires datemarking shall be discarded if it exceeds 7 days.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(10)(a) ] Food containers stacked wet on the storage shelves. After cleaning and sanitizing, equipment and utensils shall be air-dried.  New Violation.
• Violation of Code: [.05(6)(a) ] Broken/cracked/melted food containers, damaged spatula & measuring spoons in use/stored clean. Broken plastic on the pasta baskets/ strainers. Maintain equiment & utensils in good repair.  New Violation.
• Violation of Code: [.05(7)(a)2,3 ] Sticker residue left on food containers stored clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
• Violation of Code: [.06(5)(h) ] Trash cans in the women's restroom stalls were not covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.  New Violation.
• Remarks: Followup inspection within 10 days. Required additional routine inspection within 60 days. Raw beef stored above raw shrimp, raw fish in the line reachin cooler. Beef moved below shrimp, fish at the time of inspection. Food shall be protected from contamination by separating raw animal foods by the minimum cooking temperatures. Many foods in the walkin cooler were 42F. I measured the ambient air temperature of 39F with my thermocouple. The cooler thermometers measured 40F. Monitor cooler & food temperatures & make repairs/adjustments as needed.

You might also be interested in reading:

• Raw Foods Stored Above Ready-to-Eat Foods and Other Recent Health Inspection Violations
• Mold Found in Ice Machines at Three Restaurants and Other Violations Noted During Recent Health Inspections

Visit the Buford Patch restaurant inspections page for additional reports.