840 RIVERSIDE DR MACON, GA 31204
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
EHS observed:
-single use styrofoam cups used as ice scoop holsters.
Single-service and single-use articles may not be reused.
PIC discarded cups, utilized coffee cups/steel bins for holster. EHS reiterated need to use cleanable, nonabsorbent, smooth device for holding ice scoops.
Routine
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
EHS observed:
-single use styrofoam cups used as ice scoop holsters.
Single-service and single-use articles may not be reused.
PIC discarded cups, utilized coffee cups/steel bins for holster.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
EHS observed:
-interior bottom of batter RIC with significant volume of standing water in slats -interior bottom of leftmost drink station ice bin cabinet with black substance buildup.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
PIC to keep areas clean.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
EHS observed tomatoes, mushrooms, and slied American cheese in prep top cooler temperatures exceeding 41 F in two temperature time instances.
Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
PIC placed items in prep top on ice. PIC to regularly temp prep top cooler to prevent temperature abuse.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
EHS observed:
-interior bottom of leftmost drink station ice bin with black mold-like substance on flashing, exterior of bin, bottom of cabinet.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
PIC to clean area.
Routine
Regulation: 511-6-1.05(6)(b) - cutting surfaces (c)
EHS observed the need to have cutting boards re-surfaced or replaced. (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
PIC informed EHS that cutting boards are being replaced. This was COS.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
EHS observed build up on condenser and a catch pan filled with water for leak on condenser
Informed PIC to clean condenser and have leak repaired. This must be corrected by 07/19/24
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
EHS observed items in prep top cooler unit and reach in cooler drawers above 41 degrees or less. EHS took ambient temp of prep top unit and it was 50 degrees Fahrenheit. PIC informed EHS that items were re-stocked around 6AM.
f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
PIC placed all TCS items on ice. This was COS.
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
EHS observed facility lacking bodily fluid kit/ response procedures for vomiting and diarrheal events.
(6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf
PIC is to have bodily fluid kit purchased. This must be corrected by 09/26/23
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
EHS observed broken gasket on REF that stores raw meats. EHS also observed prep top lid/covering broken and not in good repair. EHS also observed prep top unit not meeting suffice temp for TCS food items
(6) Maintenance and Operation.
(a) Good Repair and Proper Adjustment.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
Informed PIC to have gasket and lid/covering repaired or replaced. EHS informed PIC to have prep top unit repaired or replaced. This must be corrected by 09/27/23
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
EHS observed food debris in REF for raw meats. EHS also observed water pooling at bottom of REF for eggs. EHS also observed grease accumulation on hood vents.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Informed PIC to ensure that all non-food contact surfaces of equipment is cleaned at a frequency to prevent buildup. This must be corrected by 09/27/23