clear
Wednesday January 18th, 2017 5:16PM

Food Inspections

GAINESVILLE HOME COOKING

63
250 JOHN W MORROW JR PKWY STE 104 GAINESVILLE, GA
Inspected by: Holly Cochran
Inspection Date: 12/22/2016
Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] All TCS foods stored in the RI hot holding cabinet were below 135 degrees Fahrenheit. This unit has missized gaskets, which prevent the unit from holding foods at the required temperature. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Two pans of macaroni in the RI hot holding cabinet were 123-124 degrees fahrenheit. The cabinet has missized gaskets and cannot hold foods at the minimum required temperature. Do not store TCS foods in this unit, or replace unit entirely. COS- Macaroni had been in the unit for 1 hour and was reheated to >165 in the oven and moved to a steam table. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(h)] Boiled eggs in the glass front cooler were marked 12/5. Discard foods within 7 days of preparation, including the day of preparation.COS- Eggs discarded Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Multiple items in the WI cooler did not bear a date mark. All foods held over 24 hours must be marked. COS- Appropriate date mark provided. Corrected On-Site. New Violation. 11A Products are cooled in 5 gallon buckets. Manager was not aware of required cooling temperature. Products must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, and to 41 degrees within the next 4 hours (total 6 hour process). Thick, plastic buckets are not capable of cooling dense foods within the appropriate time frame. Use shallow pans, ice baths, an ice wand, or the WI freezer to cool foods correctly. New Violation. 12A Violation of Code: [511-6-1.04(4)(q)] Buckets of foods were stored on the floor of the WI cooler and freezer. All foods must be stored 6" off the ground in a clean, dry location.COS- Crates were placed below buckets. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Wiping cloths were stored on prep tables, countertops and buffet lines. Wiping cloths must be stored in sanitizing solution when not in use.COS- New cloths were placed in buckets of fresh sanitizing solution. Corrected On-Site. Repeat Violation. Remarks A score of U requires reinspection within 10 business days. It was revealed at the end of the inspection that the facility is under new ownership. New owner must apply for a new permit at the Hall County Environmental Health office ASAP. Discussed instituting TAPHC for the cold holding/hot holding buffet lines.

Back to Food Inspections