470 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 meatballs and pulled beef hot holding under 135F. CA: Hot hold foods at 135F or above. Advised to discard foods out of temp.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed a spoon stored in hand washing sink by cook area. COS: Spoon removed from sink. CA; The hand washing station shall only be used for hand washing.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed the hand washing station at the bar upstairs without paper towels. CA: HWS shall always have paper towels and soap supplied. Do not use napkins that are served to customers.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build-up of foods and grime on can opener blade. ' COS: Blade cleaned and sanitized.
Routine
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed a cracked raw shell egg stored in WIC. COS: PIC discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed prep top (salad bar) with TCS foods above 41F and ambient of unit at 50F. COS: Foods discarded
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed uncovered food items in reach in cooler
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build-up on soda/drink nozzles in the bar area. CA: Clean all food contact surfaces every 4 hours.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed heavy build-up of black matter on the inside of sanitizer buckets with no detectable sanitizer in buckets. COS: PIC discarded buckets and replaced with no buckets and sanitizer solution.
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed prep top with an ambient of 50F. CA: Discontinue use of prep top until unit is repaired to an ambient of 41F or below & approved by the Health Department.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed a reach-in cooler in the bar area with stagnant water accumulating at the bottom of cooler. CA: Clean and repair cooler
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed uncovered food items in reach in cooler
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed build up and food debris on can opener blade
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed food scoop without handle
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
OBSERVED unprotected single use items
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 food debris and build up on floors
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed organic matter on the ice machine baffles of the kitchen area and patio area ice machines. CA: Clean front and back of ice machine baffles.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed improper cooling of slice tomatoes in the walk-in cooler with plastic wrapping collecting condensation, and with internal temps of 44F. CA: Leave lids partially open during the cooling process.
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 excessive foods and debris on floors of the kitchen and prep area. COS: Floors were cleaned. CA: Clean floors often enough to prevent heavy build-up of debris.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dishwasher operating with no sanitizer. COS sanitizer replaced and primed.
Regulation: 511-6-1.07(5)(i) - closing toilet room doors (c)
Observed employee toilet room door kept open. Except during cleaning and maintenance operations, toilet room doors as specified under subsection (2)(l) of this Rule shall be kept closed.
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed inoperable light fixture inside hood. Light intensity shall be at least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee drink stored on food prep surface. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED CHICKEN IN SMALL PREP COOLER WITH INTERNAL TEMPERATURE OF 58 DEGREES F. AMBIANT COOLER TEMPERATURE 57 DEGREES F. CA: TCS FOODS DISCARDED. DISCONTINUE USE OF COOLER UNTIL REPAIRED.
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 DEBRIS INSIDE REACH IN COOLERS. CA: CLEAN COOLERS ROUTINELY TO PREVENT ACCUMULATIONS