408 S MAIN ST STATESBORO, GA 30458
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed meats hot holding less than 135F COS meats reheated above 165F
Routine
Observed items cooling stacked in reach in cooler with tight fitting lids. Cooling is a two-step process for cooked foods temperature must drop from cooking temp to 70F within two hours before placing in cooler to cool from 70F to 41F within an additional four hours. For items prepared at room temp the first step is skipped and just the 4 hour time to get food down below 41F. To speed up cooling try using ice bath and stir method, water must be added to ice bath, shallow containers, or use freezer (still leave uncovered.) When in ice bath, lids should not be placed and items should not be stacked. Monitor temperatures to assure foods are cooling within the regulated times.
Routine
Observed meats hot holding less than 135F COS meats reheated above 165F
Observed items cooling stacked in reach in cooler with tight fitting lids. Cooling is a two-step process for cooked foods temperature must drop from cooking temp to 70F within two hours before placing in cooler to cool from 70F to 41F within an additional four hours. For items prepared at room temp the first step is skipped and just the 4 hour time to get food down below 41F. To speed up cooling try using ice bath and stir method, water must be added to ice bath, shallow containers, or use freezer. When in ice bath, lids should not be placed and items should not be stacked.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Not enough capacity for hot holding. Once something is cooked it must be either held above 135F or properly cooled to below 41 for cold holding.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed flies in the kitchen.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed meats hot holding less than 135F. COS meats reheated above 165F
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed items cooling stacked in reach in cooler with tight fitting lids. Cooling is a two-step process for cooked foods temperature must drop from cooking temp to 70F within two hours before placing in cooler to cool from 70F to 41F within an additional four hours. For items prepared at room temp the first step is skipped and just the 4 hour time to get food down below 41F. To speed up cooling try using ice bath and stir method, shallow containers, or use freezer.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
All carryout items must be stored 6 inches above floor.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Walls, floor, ceiling must be constructed of smooth, easily cleanable finish.
Regulation: 511-6-1.07(2)(i) - light bulbs, protective shielding (c)
All light bulbs must have protective sheathing or shielding or be made from not shatterable material.
Routine
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed unlabeled cut mixed vegetables in cooler. All containers must be labeled with common name and prep/discard date
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed pico improperly cooling in container with tight lid. Cos uncovered and to cool properly.
Routine
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed unlabeled food container with cut vegetables. Must be labeled with common food name
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed pico improperly cooling in container with tight lid. Cos uncovered and to cool properly.
Initial