Tuesday December 18th, 2018 10:21AM

Food Inspections


Inspected by: Lydia Hoffhines
Inspection Date: 11/30/2017
Inpection Notes

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] PIC not performing duties to ensure that: 1.) the establishment is maintained in a clean condition and in good repair 2.)proper date marking and disposition 3.) utensils are effectively rid of food debris and residues before sanitizing and that correct WRS procedures are practiced between utensil use and storage 4.) broken or damaged equipment and utensils are being discarded and replaced as needed. New Violation. 1-2B Violation of Code: [511-6-1.03(3)(c)] PIC unable to furnish proof of CFSM certification on behalf of establishment. The CFSM for the establishment must be able to produce a copy of CFSM certification to the Health Authority upon request and post original certification in public view. Has copy of certification on order per PIC. New Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Lid left open on bulk sugar container stored on shelf. Food containers must be kept covered and secured closed when stored to keep food protected from potential contamination between use. COS- Container lid snapped in place. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(8)(a)] Observed PIC take dirty ladle and run under running water, wipe with a paper towel, then place ladle with other clean utensils on prepline (with portion of food debris still on ladle). Utensils must sanitized before use after cleaning (where debris are removed during the cleaning process). COS- PIC placed ladle in dirty utensil staging area to have WRS in warewashing machine before use. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Accumulated slime debris and residues along baffle and interior components and surfaces of ice machine. Food contact surfaces of equipment must be cleaned and sanitized at a frequency that precludes the accumulation of slime and residues. PIC to drop ice from machine at end of day and deep clean and sanitize interior surfaces according to manufacturer instructions. Accumulated grime inside tea urn nozzle spout at customer drink station. Food contact surfaces of tea dispensers and nozzles must be cleaned and sanitized at least every 24 hours. COS- PIC took urn to 3 compartment sink to have WRS- PIC to have all tea urns and urn nozzle attachments disassembled and deep cleaned/sanitized before returning for use and to ensure WRS maintained every 24 hours. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(a)1] Food debris and residues observed on: cleaned dough mixing bowl, stored food containers and utensils on clean utensil rack, blades and around handle portions of knifes above vegetable prep sink, blades and interior bowl of food chopper, ice scoops, and surfaces of stored cutting boards. Food contact surfaces of equipment and utensils must be cleaned to sight and touch before sanitized for storage/reuse. PIC to re-WRS items before returning items for use. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Containers of portioned lasagna, turkey, and ham in walk-in cooler without date labels. Prepared foods kept for more than 24 hours must be labeled with day of preparation. PIC stated foods prepared less than 7 days ago and retro-dated items with preparation date. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(h)] Prep dates for BBQ wings in makeline cooler 11/16 and Cajun wings 11/17. Prep date for honey mustard in walk-in cooler 11/16. Foods that require date labeling must be discarded once it exceeds 7 days from the day of preparation. COS- PIC voluntarily discarded foods. Corrected On-Site. New Violation. 14A Violation of Code: [511-6-1.04(4)(k)] Ice scoop stored on surface of ice machine with accumulated debris and grime between uses. In-use utensils must be kept stored on a clean/sanitized surface between use. COS- scoop taken to be WRS and kept on clean container between use. Corrected On-Site. New Violation. Violation of Code: [511-6-1.05(10)(e)1,2,4] Food splatter and debris on food containers stored on bottom shelf of clean utensil rack located beside trash can. Cleaned equipment and utensils must be kept in a clean, dry location where they are not exposed to splash, dust, or other contamination. COS- Trash can moved away from shelf and utensils to be re-WRS before use. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(q)1&3] Lids, containers, cutting boards, handles, blades, and scoops of food service utensils have chips/cracks/rips/crevices/pits/or breaks. Utensils must be maintained in a state of repair or condition that prevents the migration of deleterious substances or harborage pockets for debris to accumulate. Utensils that are no longer smooth, easily cleanable, or durable enough to retain their original characteristic qualities under normal use conditions must be discarded. New Violation. 15C Violation of Code: [511-6-1.05(7)(d)] Shelving, racks, prep table legs and lower shelves, handles of equipment, interiors/exteriors of coolers, pizza oven, mixing equipment, and floor floor/wall junctures of walk-in cooler/freezer with heavy build-up of dust, grease, food debris, and residues. Non-food contact surfaces of equipment must be cleaned frequency and thoroughly enough to prevent the build-up of accumulations. Repeat Violation. 17A Violation of Code: [511-6-1.07(5)(h)] Toilets and plumbing hardware in men's and women's restrooms have accumulated residues. Bathroom fixtures must be cleaned as often as necessary to remain clean and maintained. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Accumulated grease, food debris, and residues under equipment, along floor/wall junctures, and on floors/walls/ceilings throughout kitchen and food service/storage areas. Clean these surfaces frequently and thoroughly enough to keep rid of accumulations. Repeat Violation. Remarks Discussed TPHC options if PIC desires to store pizza sauce on prep table without cold-holding controls. If TPHC is used, a written procedure must be prepared in advance, maintained in the establishment, and made available to the Health Authority upon request that specify the methods used to ensure TPHC compliance, refer to page 74 in GA Rules and Regs for Food Service. Call Hall County Environmental Health 770-531-3973 with questions.

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