179 JAC ARTS RD COCHRAN, GA 31014
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Leak observed below the handwash sink in the main kitchen. CA: Plumbing shall be maintained in good working order against leaks and damage. Correct within 2 weeks.
Routine
No soap stocked at the handwashing station at time of inspeciton. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Restocked the hand soap during inspection.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
No hot water observed at handwash sink during time of inspection. CA: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Fix within 2 weeks.
Routine
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed some mold like substances on the interior of the ice machine on portions that do not contact the ice. CA: Non-food contact surfaces shall be cleaned at a frequencies to prevent the accumulation of residues. Correct within 72 hours.
Routine
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Handwash sink in the main kitchen not functioning at time of inspection. No other handwash sink avaiable in kitchen other than one in restroom. Handwash sinks shall be made available and kept in good repair supplying tempered water at 100 degrees F. CA: Maintainence report has been put in for a couple months now, One side of two compartment vegetable sink converted to temporary handwash station. Temporary handwash sign place on side to be used strictly for handwashing.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Boxes of food in the Freezer Truck observed stored on the floor and not 6" off the floor.
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed 3 lights out underneath the ventilation hood, lighting shall be maintained to be 50 foot candles(540lux) at a surface where an employee works with food or utensils such as knives, slicers, or grinders.