1296 DAWSONVILLE HWY STE 100
Inspected by: Lydia Hoffhines
Inspection Date: 05/09/2017
4-2B Violation of Code: [511-6-1.05(6)(n)] No sanitizer registering on chlorine test strips at 3rd basin of 3 compartment sink or present on wet utensils surfaces drying on drainboard. COS- Food employee added bleach to 10ppm chlorine and CFSM rechecked with test strips and added additional bleach to 50ppm chlorine and discussed with staff correct procedures for bleach measuring and test strip practices. Corrected On-Site. New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed wet cloths out on counter tops and prep areas between uses. Solution in wiping buckets barely cover bottom of buckets and cloths sit above solution line. No sanitizer registering on chlorine test strips for buckets. Keep wiping cloths stored submerged in 50-100ppm chlorine solution between uses. COS- CFSM replaced buckets with enough 100ppm chlorine solution to keep cloths fully submerged between uses. Corrected On-Site. New Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Observed food employee chopping celery that had soil residues, celery to be washed after being cut and portioned as a side item for wings per CFSM. Raw fruits and vegetables must be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut/prepared as a ready-to-food. COS- CFSM discarded unwashed celery, re-WRS knife and cutting board, and discussed proper fruit and vegetable washing procedures with food employee. Employee washed new celery before cutting. Corrected On-Site. New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] In-use knife placed in crack between makeline cooler and countertop between uses. Cracks between equipment harbor debris and cannot be easily cleaned and sanitized as needed for storing the food contact surfaces of utensils. Keep in-use utensils on a surface that can be easily cleaned and sanitized to prevent potential cross-contamination. COS- Knife WRS and kept stored on clean surface of prep table between uses. Corrected On-Site. New Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Clean cutting boards stored on the plumbing hardware of the food preparation sink and clean tongs, scrapers, and ladles stored against FRP and shelving anchors soiled with dried food debris of splash. Keep utensils stored in a clean, dry location where they are not exposed to splash, dust or other potential contaminants. COS- CFSM re-WRS utensils and placed on clean wire shelving protected from food prep and 3 compartment sink splash. Corrected On-Site. New Violation.
Remarks Discovered mopsink installed in dry storage area post plan review and issuance of food service permit. Wall and covebase material where mopsink has been installed is not designed to withstand repeated exposure to moisture or splash. Should wall or covebase begin to exhibit signs of moisture damage or wear, then damaged materials must be removed and replaced with new materials appropriate for a mopsink area. Contact the Heath Authority 770-531-3973 with questions regarding approved materials and
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