5655 HWY 20 NE CARTERSVILLE, GA 30120
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 lobby drink machine soda nozzles had black build up in them. CA: Food contact surfaces must be kept clean to sight and touch. COS: PIC removed nozzles and had them cleaned and sanitized.
Routine
Routine
Regulation: 511-6-1.04(5)(a) - raw animal foods (p, pf)
Observed chicken tenders not cooked to proper minimum internal cook temp of 165 degrees F. CA: Discussed with PIC, PIC stated tenders had just come up from fryer. Tenders were placed back in fryer for additional cook time to ensure proper temp. Verified before hot holding.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC. CA: Discussed with PIC, items had been stocked in RIC the night prior and were discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous TCS food improperly hot holding below 135 degrees Fahrenheit (see temp log). CA: Discussed with PIC, roast beef, roast beef sandwich, and burger patties were discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous TCS food (cheese sauce, sliced roast beef, whole roast beef) improperly hot holding below 135 degrees Fahrenheit (see temp log). CA: Discussed with PIC. PIC chose to discard out of temp sliced roast beef that was observed in the beginning of the inspection. PIC re-heated cheese sauce and sliced roast beef that was found out of temp at the end of the inspection to 165F. The thermostat was adjusted for the cheese dispenser and the warmer drawer. The heat lamp over the deli meat slicer is not maintaining hot holding temps and sliced roast beef must be immediately moved to the warmer drawer until it is repaired or replaced.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food contact surfaces not clean to sight and touch; soda nozzles had black build up in them. CA: Discussed increasing the frequency of cleaning and sanitizing with the PIC. PIC began to pull the nozzles to clean them.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed clean dishes with old food debris on the interior and exterior. CA: Discussed with PIC. Dishes will be pulled to re-wash.
Initial
Issued Provisional Permit
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) food holding above 41 degrees Fahrenheit in reach-in cooler (brisket- 47F; cut lettuce- 44F; gyro meat- 44F; cheddar cheese- 43F; Swiss cheese- 43F; roast beef- 43F; see temperature chart). CA: Cheese slices had been held for less than 4 hours. PIC immediately moved containers of cheese slices to walk-in cooler to rapidly cool. All other food items had been held for longer than 4 hours. PIC discarded all items that had been held for longer than 4 hours. PIC stated that prep top cooler would be checked for service. PIC will need to call Health Department to check cooler if serviced prior to using prep top cooler again.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed walls and surfaces on and around cooler doors, and base boards and floor tiles throughout facility, in disrepair, not smooth and easily cleanable. CA: Informed PIC of need to have chipped or peeling paint cleaned and refinished. Informed PIC of need to have all floor tiles, base boards, and walls in good repair, properly sealed, and easily cleanable.