Grace Cartersville LLC/d.b.a Cartersville Bar-B-Q

Observed raw beef and raw chicken stored above raw shell eggs, raw beef stored above relish and mayo in the walk-in cooler. Observed raw shrimp stored directly on top of cooked shrimp in the prep top cooler. CA: Raw animal foods shall be stored separately from ready-to-eat/fully cooked foods and based on minimum internal cook temps. COS: PIC rearranged raw animal foods so they were stored based on minimum internal cook temps.

Observed several pans of seafood in different coolers throughout the kitchen that had ice from the bulk ice machine added to the pan and in direct contact with the food. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Observed old inspection report posted and not the current report with a score of 58. CA: A current copy of the inspection report shall be prominently displayed where it is visible to the public.

Observed raw beef stored on top of container of sauce in the reach-in cooler. Observed raw beef and raw pork stored above onions, raw pork touching pan of raw beef, and raw chicken stored above raw fish in the walk-in cooler. CA: Raw animal food shall be stored separately from ready-to-eat/fully cooked foods. Different types of raw animal foods shall be stored based on their minimum internal cook temps. COS: PIC rearranged all pans of food so they were stored properly by cook temp.

Observed potentially hazardous TCS foods improperly cold holding above 41F. In the prep top cooler at the front service counter: house-made acorn pudding 48F, sliced green onions 45F. In the back reach-in cooler: marinated raw chicken 46F. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, foods were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool.

Observed potentially hazardous TCS food hot holding below 135F. Bowls of rice were holding in the warmer cabinet at 117F and 123F. CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: Food was out of temp for less than 4 hours and PIC reheated the rice in the microwave to 211F.

Observed kimchi soup in the walk-in cooler holding at 44F. The soup was cooked yesterday and did not cool from 135F to 41F within 6 hours. COS: PIC discarded soup.

Observed PIC unable to perform duties due to risk factor violations separation of raw food, covering food, cold hold, hot hold, cooling, date marking, storage and identification of toxics. CA: PIC must ensure compliance with all risk factors. Inspector will return for follow up inspection.

Observed CFSM unable to assess the training needs of employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed.

Observed multiple pans of food stored uncovered throughout the facility in various coolers. Observed trays of uncovered seasonings and sauces that were not in use at any point during the inspection held on the prep table and by the cook top. CA: Stored food shall be covered to prevent overhead contamination. COS: PIC covered food.

Observed several house made soups and broths that were made several days prior and were not labelled with a date to indicate their expiration. CA: TCS foods that require date marking shall be marked to indicate their expiration (not to exceed a total of 7 days) if they are not used within 24 hours after being prepped. COS: PIC discarded.

Observed can of butane stored on dry storage shelf with food items. CA: Toxic items shall be stored separately from food to prevent contamination. COS: PIC moved the butane.

Observed several unlabeled spray bottles of chemicals. CA: All working containers of toxic substances shall bear a label of the common name of the contents.

Observed leaking pipe in walk-in freezer that is dripping onto containers of food stored directly below it. Observed food stored on floor in walk-in freezer. CA: Food shall be stored in a clean, dry location at least 6" off the ground. Unable to correct onsite due to volume of food packed into the freezer at the time of the inspection. Discussed reorganizing the freezer so that no food is stored below the dripping pipe until it can be repaired. Inspector will follow up at the next inspection.

Observed several lives flies throughout the kitchen. Per discussion with the PIC, the facility does not currently have a contract with a pest control company and is not receiving any treatment. CA: The presence of insects and other pests shall be controlled to minimize their presence. Health department will follow up during the next inspection.

Observed made in house sauces stored on counter reading above 41 degrees F. CA: All TCS food must be cold held at 41 degrees F or below. COS: Sauces had been out less than 4 hours and placed into walk in cooler too cool.

Observed open personal drink stored on counter with no lid or straw. CA: All personal drink must have lid and straw stored in proper location. COS: Drink discarded

Observed ice machine not cleaned to sight to touch. CA: All food contact services must be cleaned at a frequency to be clean to sight and touch. HD will recheck 10/2/25 Ice machine cleaned @ check 10/2/25

Observed in dish machine not reading proper sanitizer level per manufacturer. CA: Dish machine must be reading proper sanitizer level per manufacturer. Dish machine will not be used. Using 3 vat method

Observed employee wash hands with water. CA: Employee returned to sink and washed hands. Then placed on gloves.

Observed raw chicken stored touching noodle container in reach in cooler. Observed raw pork stored above onions in walk in cooler. CA: Food items moved to proper location in coolers.

Observed TCS food items reading above 41 degrees F. Made in house sauces and cooked vegetables, eggs. CA: TCS items had been stored for less than 4hrs PIC chose to discard.

Oberved acorn (Cooked paste) cooling in kitchen at room temperature. Item did not reach 70 degrees within 2 hours. (11-1:45). CA: Food items discarded.

Observed CFSM not fulfilling reasonability by ensuring proper cooling parameters, food storage practices, TCS proper cold and hot holding, date marking. CA: Receive training of proper DPH food regulations and procedures.

CFSM has not assessed the training needs of the food service employees and/or request formal training as needed. CA: Provide training to employees.

Observed personal drinks stored above food in kitchen. CA: Drinks moved to proper area.

Observed multiple hand sinks blocked with food items. CA: Hand sinks were unblocked.

Observed inside of microwave and meat slicer with dried food debris. CA: Microwave cleaned at inspection.

Observed raw seafood stored directly in ice prep top cooler. CA: Ice removed.

Observed bowls of food items stored directly on top of food items in prep top cooler. CA: Bowls moved to proper location.

Observed food items with no label or not labeled with English. CA: All food items out of original containers must be labeled with common name and in English.

Observed soup reading 93 degrees in walk in cooler that had been cooling since 11 am and time of inspection 2 pm. Soup did not reach 70 within two hours. CA: Food discarded.

Observed unmarked bottle pellets/pills in kitchen area with no label. CA: Removed from kitchen area.

Observed multiple areas of RTE foods stored touching raw animal foods, raw pork stored above RTE foods in walk in cooler and reach in coolers. CA: Foods moved to proper storage area.

Observed TCS food items reading above 41 degrees F. CA: TCS items had been stored for less than 4hrs and moved to walk in cooler to cool.

Observed CFSM not fulfilling reasonability by ensuring proper cooling parameters, food storage practices, TCS proper cold and hot holding. CA: Receive training of proper DPH food regulations and procedures.

CFSM has not assessed the training needs of the food service employees and/or request formal training as needed. CA: Provide training to employees.

Observed multiple food items requiring date marking with no date. All food items made in house held longer than 24 hours must have date. CA: Foods discarded (made in house sauce, cooked rice, cooked beef, cooked pork).

Observed food items with date mark longer than 7 days. CA: Food discarded. (Made in house sauce with 9/29 date mark)

Observed multiple items (chemical bottles, medicines) stored touch or over food items. CA: Toxic areas moved to proper area.

Observed multiple personal drinks not in single service cups with lid and straw stored on prep service.

Observed hand sink blocked with dishes and garbage can. CA: Hand sink unblocked.

Observed utensils stored with dried food debris. CA: Utensils removed to be cleaned.

Observed sanitizer not reading at proper level at inspection. CA: Dish machine cannot be used until HD recheck. Must use 3 vat sink.

Observed inside of microwave with dried food debris. CA: Clean microwave

Observed food items with no label or not labeled with English. CA: All food items out of original containers must be labeled with common name and in English.

Observed food items stored on floor in walk in cooler (slaw) and dry storge on floor. CA: Place food items 6" off floor. Oberved bags of sugar and other spices stored open. CA: Close bags or place in sealed containers. Observed bowls of food items stored directly on top of other food items. CA: Bowls moved to proper area.

Observed doors in kitchen and dry storage room open. CA: Doors should remain closed at all times. Observed multiple flies in facility. CA: Control flies.

Observed CFSM handle raw beef and then handle utensils, seasonings, and a plate of prepared food without changing her gloves or washing or hands. CA: Instructed CFSM that gloves must be discarded and hands washed after handling raw meats. CFSM immediately washed her hands.

Observed cook handle ready to eat cornbread muffin and cooked fried okra with his bare hands. CA: Instructed cook and PIC that ready to eat food cannot be handled with bare hands; a utensil or barrier, such as gloves, must be used. The cornbread and okra were discarded and cook put on gloves.

Observed cooks eating at the back prep table next to equipment and dry food storage and personal coffee cup stored on front prep table next to the hand wash sink. CA: Instructed PIC and cooks that employees cannot eat in the kitchen; employees must eat in a separate designated area, if available in the kitchen, or in the dining room. Personal drinks kept in the kitchen must be in a single use cup with lid and straw and be stored on a lower shelf away from food. Employees immediately removed the food plates and the cup.

Observed multiple containers of ready to eat foods stored uncovered in the front prep reach in cooler (diced tomatoes, cheese, lettuce, pasta salad, etc.). Instructed PIC that all food containers must be kept covered. Employee immediately placed lids on the containers.

Observed insufficient sanitizer at the dish machine; inspector test strip measured 10 ppm chlorine. CA: PIC had the dish machine repaired. Machine was verified to be sanitizing at 50 ppm chlorine before inspector left.

Observed pan of frozen pork thawing at room temperature on cart next to dish station and frozen fish thawing in standing water at the fish breading station. CA: Instructed PIC that proper thawing methods are either under refrigeration, in cold running water, or as part of the cooking process. The pork was moved to the walk in cooler and the fish was placed in an ice bath.

Observed multiple employees preparing both raw and ready to eat foods wearing watches and bracelets. CA: Instructed PIC and employees that anything on wrists (bracelets, watches, arm bands, hair bands, etc) must be removed before hands are washed to begin food prep. Employees immediately removed the items.

Observed cooks preparing potatoes (peeling and cutting) without first washing the potatoes in the vegetable prep sink. CA: Instructed PIC that all fruits and vegetables must be thoroughly washed in the vegetable prep sink before being prepared in any way. Cooks immediately washed the potatoes.

Observed bowls stored as scoops in multiple dry food containers at the back prep. CA: Instructed PIC that scoops stored in food must have handles and the handles must be kept out of the food at all times. The bowls were removed.