Editor's Note: This information is taken from inspection reports found on the Georgia Department of Health's Environmental Health Search Portal.



Last Inspection Score: 53

Last Inspection Date: 06-20-2019

Inspection Purpose: Routine

Inspector Notes:

— Observed employee separate raw chicken with bare hands, rinse under prep sink faucet retouching knobs with bare hands, and proceed to remove a pot from clean storage and use lighter stored on prep line to light fire under pot. Hands must be washed when changing tasks from dirty to clean, raw foods and ready-to-eat foods, when returning from restroom, after touching clothing/hair/uncleaned skin or any other time hands become soiled or contaminated while working. Gloves should also be removed and hands washed at hand washing sink when changing tasks from handling unclean items to handling foods. Corrective action: Employee properly washed hands in handwashing sink and ensured touched items were washed, rinsed and sanitized.

— Observed in walk-in cooler - raw beef stored above avocados; raw chicken stored above limes; raw chicken stored above raw beef; raw chicken stored above sour cream. All cooked/ready to eat foods must be stored above all raw meats. Raw meats must be stored by their internal cook temperatures. Store raw meats with the highest cook temperature on the bottom of shelving units and at the front of prep-top units, to prevent dripping onto foods with lower cook temperatures. Corrective action: Employees properly stored items.

— Observed back doors to kitchen open during food service. When closed, screen doors had large gaps at seams. Must ensure doors are solid, self-closing, and tight-fitting. Corrective action: Solid doors closed.

— Observed shredded lettuce, diced tomatoes and pico de gallo holding above 41 F in prep top cooler. Ambient temperature in the unit 51 F. Observed prep top cooler in buffet area holding sour cream, diced tomatoes, shredded lettuce and shredded cheese above 41 F. Maintain all cold holding temperature control for safety (TCS) foods at 41 F or below. Corrective action: Items discarded.

— Observed various sauces and cooked meat mixes lacking labels in walk-in cooler. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar shall be clearly and legibly identified with the common name of the food.

— Observed handwashing sink at prep area lacking paper towels and blocked by a fan on the floor. Corrective action: Employees removed fans and restocked paper towels.

— Observed back ice machine missing cover panel at top of machine, and accumulation of pink and black substances along the surfaces where water flows to make ice. Tables in dining area currently being cleaned with cleanser lacking sanitizer.

— Observed sanitizer buckets in kitchen and at bar at 200+ ppm Cl. Must ensure chlorine sanitizer is maintained at 50 to 100 ppm to prevent toxic residue from remaining on the food contact surface. Corrective action: Employees refreshed sanitizing solution to 100 ppm Cl.

— Observed bleach spray in unlabeled bottle at dishwashing area. Must ensure all chemicals are labeled. Corrective action: Employees labeled bottle.


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