Dirty Food Slicer, Pine Sol Used As Sanitizer, Improper Handwashing and Other Violations

The East Metro Health District is tasked with ensuring restaurant compliance with applicable health and safety regulations. The following restaurant scores are the most recent scores posted on the East Metro Health District website as of Feb. 5.

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Click on the report links for details regarding the specific violations. 

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Recent inspections:      

Little Tokyo
3333 Buford Drive, Buford
Score: 92
Last inspection: 1/31/13
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Click here to rate or review Little Tokyo. 

Observations and corrective actions:

• Violation of Code: [.07(6)(g) ] Chlorine sanitizer at concentration greater than 200ppm. Chlorine sanitizer must be maintained between 50-100ppm. Sanitizer was poured out and redone to be in compliance.  Corrected On-Site.  New Violation.
• Violation of Code: [.07(6)(b) ] 3 spray bottles with a chemical in it stored unlabeled. All working containers must be labeled with the common name of the chemical. Chemical was poured out.  Corrected On-Site.  New Violation.
• Violation of Code: [.07(6)(g) ] Pine sol used as a sanitizer on tables after cutting raw chicken. All sanitizers must be labeled for use on food contact surfaces. Pine sol is not labeled for such use. Tables were santized with appropriate chlorine sanitizer concentration.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(4)(m) ] Wet wiping cloths stored under steam table in front and in front of woks in back. Wet wiping cloths must be stored in sanitizer in between uses. All cloths were placed in sanitizer.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(4)(g) ] Observed employees preparing sanitizer buckets at vegetable sink and buckets being stored in sink. Vegetable and fruit sink is only designated for washing and preparing fruits and vegetables. Employees were advised and buckets were removed.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(6)(a) ] Fryer baskets not maintained in good repair with broken metal pieces. All equipment must be maintained in good repair or must be discarded or replaced.  New Violation.

Romano’s Macaroni Grill
3207 Buford Drive, Buford
Score: 90
Last inspection: 1/30/13
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Click here to rate or review Romano's Macaroni Grill.  

Observations and corrective actions:

• Violation of Code: [.07(3)(b) ] Observed hand sink without drying provisions. PIC added towels. Must have drying provisions at hand sinks.  Corrected On-Site.  New Violation.
• Violation of Code: [.07(3)(a) ] Observed handsinks without soap. PIC added soap. Handwashing cleanser must be at hand sink.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(7)(a)1 ] Observed equipment (slicer,dicer) stored dirty. PIC rewashed items. Food contact surface must be clean to sight and touch.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(10)(a) ] Observed equipment stacked and stored wet. PIC rewashed and stacked to allow to air-dry. Equipment and utensils must air-dry before stacking for storage.  Corrected On-Site.  New Violation.
• Violation of Code: [.05(7)(a)2,3 ] Observed stickers on containers stacked as clean. PIC removed stickers and rewashed. All glue and debris must be removed from nonfood contact surfaces.  Corrected On-Site.  New Violation.
• Remarks: Recommend to add a cooling log to cooling system. Recommend to change cooling methods for Lasagna. Recommend not to use prep top for cooling. Recommend to review wet wiping towel policy with employees.

Ruby Tuesday
3333 Buford Drive, Buford
Score: 74
Last inspection: 1/31/13
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Observations and corrective actions:

• Violation of Code: [.03(5)(c) ] Employees changing gloves to handle ready-to-eat foods (cooked chicken, hamburger buns, tortillas) without washing hands during the glove change. Had employees wash hands and change gloves. Hands shall be washed when donning gloves or changing gloves to handle ready-to-eat foods.  Corrected On-Site.  New Violation.
• Violation of Code: [.03(5)(b) ] Employees not washing hands for at least 20 seconds. Employee washing hands for maximum of 5 seconds during multiple hand washings. Informed employee that hands shall be washed for at least 20 seconds. Hands shall be washed for at least 20 seconds with warm water and soap.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. See foods marked '*'. Foods discarded. All foods on salad bar. Cold-held potentially hazardous foods must maintain a temperature of 41F or below.  Corrected On-Site.  Repeat Violation.
• Violation of Code: [.04(6)(d) ] Potentially hazardous foods that are cold-holding prepped an mixed together and not cooled back below 41F within 4 hours. See foods marked '**'. Foods discarded. Potentially hazardous foods must be cooled from 135F to 70f within two (2) hours and 135F to 41F within a total of 6 hours.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(7)(c) ] Multiple containers of food seasonings and spices not labeled with common name. Containers labeled. Containers shall be labeled with common name when item is removed from bulk packaging.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(6)(e) ] Sliced tomatoes, hydrated biscuit mix (powdered mix contains milk and eggs) that has shredded cheese and broccoli salad cooling in large and/or deep containers with air tight lids. Had lids removed and placed in walkin freezer for tomatoes and lids removed for biscuit mix and broccoli salad discarded. Ensure proper cooling methods are used for differing potentially hazardous foods to allow for time/temperature perameters.  Corrected On-Site.  New Violation.
• Notes: All chemical bottles shall be labeled with common name. Handsinks are to be used for Handwashing Only. Followup Inspection will occur within 10 days.

Bastie Boys BBQ
2685 Buford Highway, Suite 800, Buford
Score: 92
Last inspection: 2/4/13
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Observations and corrective actions:

• Violation of Code: [.03(3)(a)-(d) ] No Certified Food Safety Manager (CFSM) posted onsite. Cook said he has his CFSM certificate, but it is not onsite. The CFSM should have been provided within 90 days from the opening inspection, which was on 10/22/2012. Each food service establishment shall have an owner or at least one food service manager on staff, designated for that one establishment only, who has successfully completed a food safety training program approved by the Department and passed a professionally validated CFSM examination that is accredited by the Conference for Food Protection or other accrediting agency as conforming to national standards for organizations that certify individuals. A food service establishment will have ninety (90) days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM.The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.  New Violation.
• Violation of Code: [.04(6)(h) ] Ready-to-eat potentially hazarouds foods held >7 days not discarded: brown gravy 1/25, salmon 1/25, cheese dip 1/25, made in house chipotle ranch 1/14. Foods were discarded at the time of inspection. A food that requires datemarking shall be discarded if it exceeds 7 days.  Corrected On-Site.  New Violation.
• Remarks: Raw beef brisket above raw salmon in the walkin cooler. Beef moved below fish at the time of inspection. Store/separate raw animal foods by the minimum cooking temperatures. Unwashed produce stored above washed/ready-to-eat produce in the walkin cooler. Store unwashed produce below washed produce/ready-to-eat foods. Followup inspection in 3-10 days.

Dominick’s
22 Buford Village Way, Suite 211, Buford
Score: 85
Last inspection: 2/4/13
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Click here to rate or review Dominick's.

Observations and corrective actions:

• Violation of Code: [.03(1)(a)-(c) ] Person in Charge (PIC) unable to demonstrate knowledge of food safety; unable to answer questions about cooking temperatures for raw animal foods, reheating temperatures, cold/hot holding temperatures, sanitizer concentrations. Training provided. Issued Food Spec Sheet & Equipment Spec Sheet. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter.  Corrected On-Site.  New Violation.
• Violation of Code: [.07(3)(b) ] No paper towel at the bar hand sink. Paper towel provided at the time of inspection. Ensure hand sinks are stocked with paper towels at all times.  Corrected On-Site.  New Violation.
• Violation of Code: [.06(2)(o) ] The drain plugs for the bar dish sink were stored in the bar hand sink. Drain plugs removed at the time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.  Corrected On-Site.  New Violation.
• Violation of Code: [.04(7)(e) ] Missing disclosure statements for 1) ribeye which is cooked to order and 2) for made in house dressings which contain raw eggs (House dressing, creamy balsamic vinaigrette, caesar dressing). If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order);” 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.  New Violation.
• Violation of Code: [.04(4)(t) ] Missing splashguard between the produce prep sink and the adjacent dish sink; the cook stated the splashguard broke. Replace the splashguard at the produce prep sink to protect food during preparation.  New Violation.
• Violation of Code: [.03(5)(g) ] Food handler wearing a bracelet & multiple rings (some with stones). Employee removed jewelry. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.  Corrected On-Site.  New Violation.
• Remarks: Follow-up inspection in 3-10 days, for the consumer advisory on the menus. Uncovered drink pitchers at dining room service station. Pitchers were covered at the time of inspection. Cover food to prevent contamination. Pasta salad holding at 59F, 54F for 15 min; stored on ice, but ice not fully surrounding the product. Food moved to the walkin cooler to cool to 41F.

Hardee’s 
1520 Buford Highway, Buford
Score: 85
Last inspection: 2/4/13
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Click here to rate or review Hardee's.

Observations and corrective actions:

• Violation of Code: [.04(4)(a) ] Food handler touched the hashrounds with her bare hands while placing them into the to-go bag. Food was discarded at the time of inspection. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. **IF YOU RECEIVE ANOTHER VIOLATION ON THE NEXT ROUTINE INSPECTION, YOUR PERMIT MAY BE SUSPENDED FOR THIRD REPEAT VIOLATION.  Corrected On-Site.  Repeat Violation.
• Violation of Code: [.05(8)(b) ] Dishes that were actively being washed/sanitized were not immersed/exposed to the quat sanitizer for the required time; <60 seconds in quat sanitizer. The manufacturer label states 150-400ppm, 60 second contact time. Dishes placed back in sanitizer for required time. Dishes being manually sanitized with quat sanitizer, shall be immersed in sanitizer for an exposure time that is stated on the manufacturer label.  New Violation.
• Remarks: Some foods in the walkin cooler were 42F. Ambient air temperature in cooler was 40F. Advised PIC to monitor food temperatures & lower cooler temperature.

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• Buford Restaurant Gets OK to Reopen After Permit Suspended

Visit the Buford Patch restaurant inspections page for additional reports.