406 FAIR RD 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(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed taco shells stored exposed on a shelf above steam table. CA: All food shall be stored covered & protected against contamination.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed foods being hot held & staked on top of other containers at steam tables. CA: Advised PIC to not stack containers of foods on top of other containers when hot holding. Discard.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
observed hand washing station without paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual disposable towels
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build-up on can opener blade and organic matter on bar nozzle. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single service containers/ trays being stored on racks & equipment outside of protective sleeves.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build-up in nozzles at the bar area. CA: Advised PIC to increase cleaning frequency to prevent build- up.
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Observed faucet knob for hot water turned off at the hand washing station.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed a reach-in drawer with raw chicken, shrimp, and steak uncovered & with pieces of raw beef on top of raw shrimp. COS: Cook discarded the cross contaminated steak and shrimp and placed coverings on all containers of raw meat to avoid further cross contamination. CA: Raw meats are to be separated according to cooking temperatures & kept covered to prevent cross contamination.
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw scallops being stored next to veggies in a reach-in cooler and raw chicken stored next to raw beef in the walk-in cooler. CA: Separate raw meats according to cooking temperature.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed a rag in a hand washing sink. COS: Rag removed from sink. CA: All hand washing stations shall only be used for hand washing.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed facility with expired sanitizer test strips dated 5.23. CA: Order new strips
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed chicken dated 10/25 7:58AM with tight fitting lid and internal temp 51F. COS food discarded. CA food must be cooled from cooking temperature to 70F within 2h and from 70 to 41 or below within an additional 4h. Cool in shallow pans without tightly covering, must protect from overhead contamination.
Routine
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed moldy cucumbers in front walk-in cooler. COS: PIC discarded food items. CA: Food shall be safe, unadulterated, and honestly presented.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw pork and cooked chicken wings, and raw scallops cold holding above 41F. COS: PIC discarded food items. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Regulation: 511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)
Observed dead pest in kitchen area and storage area. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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)
Observed food debris accumulated in walk-in coolers and on cooking equipment. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed debris on floors and walls throughout the kitchen and storage area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.