139 W MAIN ST CARTERSVILLE, GA 30121
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed bulk ice machine in kitchen and stationary can opener not clean to sight or touch. CA: All food contact surfaces shall remain clean to sight and touch.
Routine
Regulation: 511-6-1.07(2)(k) - insect control devices (c)
Observed fly strips with flies on it hanging over food prep areas. CA: Insect control devices should be installed away from food prep areas to prevent contamination COS: Employee moved fly strips
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee personal items stored on prep top counters and over dry storage items such as cans. CA: Employee personal items should be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC had staff move personal items
Routine
Observed potentially hazardous TCS foods improperly cold holding in RICs (see temp log). CA: Discussed with PIC, items had been out less than 4 hours and were moved to freezer unit to rapidly cool.
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed sauce bottles in RIC without proper labelling of contents. CA: Discussed with PIC, PIC will ensure labels are placed on containers/bottles that are removed from original container.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed several employees prepping food with bracelets, or hair ties on wrist. CA: Discussed with PIC, employees removed hair ties and bracelets.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS foods (arugula, pizza sauce, prosciutto, sausage, Italian aioli) improperly cold holding above 41F in the reach-in cooler and prep top cooler. CA: Discussed with PIC. All foods were out of temp for less than 4 hours and moved to the freezer to rapidly cool. Discussed ensuring all TCS foods are cooled to 41F prior to being placed on the prep cooler; using time as a public health control for TCS foods in the front reach-in cooler that are stored on the counter top during busy times.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food contact surface not kept clean to sight and touch; black and pink build up were present on the interior of the bulk ice machine. CA: PIC had employee sanitize the ice machine. Discussed increasing the frequency of cleaning.
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed numerous unlabeled bottles of chemicals throughout the facility; all working spray bottles of chlorine sanitizer were unlabeled. CA: PIC had employee label bottles.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed improper storage of toxic items; spray bottles of sanitizer stored on shelving with food items and touching clean dishes. CA: PIC relocated sanitizer bottles.
Routine
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple time/temperature control for safety (TCS) food items held above 41 degrees Fahrenheit on prep top cooler (cut lettuce- 44F; parmesan cheese- 45F; shredded mozzarella- 45F; fresh mozzarella- 51F; sausage- 56F; pepperoni- 49F; see temperature chart). Observed TCS food (shredded chicken- 50F) stored above 41F in reach-in cooler. CA: PIC stated that all items had been held on prep top cooler for longer than 4 hours. PIC immediately discarded TCS food items. PIC will have prep top cooler serviced. PIC will need to call Health Department to check prep top cooler prior to bringing it back into service.
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed handwashing sink in front service area not stocked with soap. CA: PIC stated he would buy soap to stock at handwashing sink. Food service staff must use handwashing sink in back of facility until front area handwashing sink is restocked.