Fat Boiz Premium Gourmet LLC

Observed multiple items stored in walk-in cooler above 41F. PIC disposed of items. 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.

Observed dish machine at bar, containing dishes, at 0 ppm. PIC was advised to place items 3-compartment sink to be properly cleaned and sanitized. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manuf.

Observed interior portions of ice machine with black accumulation. PIC was advised to clean and sanitize interior of machine weekly. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

Observed prep sink leaking into bucket. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed multiple flies throughout the facility. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed expired chlorine test strips within the facility. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed multiple food items stored directly on floor in walk-in freezer. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed back door kept wide open for an extended period of time, without utilization of screen door or fly curtain to mitigate access to pest within the facility. Also observed additional back door with gap at bottom. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larg.

Observed TCS food (Cooked Chicken) stored on the preparation table near the back door. The temperature was observed at 76 degrees f. PIC advised the chicken was left sitting out. As a result, two pans of cooked baked chicken were discarded. 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.

Observed dishes in the three compartment sink being washed, rinsed, and sanitized. The water in the sanitizer compartment was observed at 0 ppm. The compartment was set up by the first shift according to dishwasher. As a result, the sanitizer water was remade and observed at 200 ppm. PIC and dishwasher advised to rewash and sanitize all dishes that were previously washed. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer speci.

Observed grease build up around the grease containers and trash behind the dumpster. PIC will have both areas cleaned by 2/15/26. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Obserfved the dish machine chlorine concentration did not meet the minimum strength requirements of 50-100 ppm. CA- PIC will contact the dish machine company by 8/14/25 to have the machine repaired. PIC will use the three compartment sink to wash, rinse, and sanitize. PIC will email a copy of the work order to robert.lewis1@dph.ga.gov by 8/14/25. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to b.

Observed boxes of waffle batter stored on the floor in the unapproved storage unit behind the building. PIC will remove food from the storage unit until approved. 511-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination.

Observed the dumpster/trash overflowing in the dumpster area. CA- PIC will contact the dumpster company by 8/14/25 to have the trash removed and increase the frequency of pick ups. Unapproved large BBQ grill observed near the storage unit must be removed from the location. 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.

Dishes not properly sanitizing in the three compartment sink. Quat sanitizer observed at 100 ppm in the three compartment sink. PIC corrected on site by switching to chlorine that measured 100 ppm. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13).

Observed the dumpster plug missing. PIC will contact Republic dumpster company by 2/15/25 to have the dumpster plug installed or dumpster replaced. 511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Observed a strong odor in the men's restroom. CA- PIC will ensure that all odors are eliminated throughout the day. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Dishes not properly sanitizing in the dishwasher. Chloring sanitizer observed at 0ppm. Bar dishwasher is not washing, rinsing, and sanitizing properly.

Knife stored improperly in between the prep table.

Water build up (Stagnant water) observed on the dumpster pad. Stagnant water can lead to pest issues. Dumpster area must be repaired to prevent stagnant water.

Employee drinks improperly stored with food and food contact surfaces.

Wiping cloth buckets concentration not maintained at the proper minimum strength. Chlorine sanitizer was observed at 0 ppm.

Current inspection report not posted. Inspection report dated 1/5/23 was posted with a score of 91 A. The most recent report that was completed occurred on 7/26/23. The sore was 87 B.

Fryer basket wires broken (Deep Fryer).

Ceiling tile in the men's restroom was in bad repair. Area behind the building contained miscellaneous items.