1378 BOONE AVE KINGSLAND, GA 31548
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
At time of inspection, observed raw shrimp over ready to eat tortilla wraps underneath. COS PIC moved shrimp to lower cabinet and tossed out wraps.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Food not covered in cooler and freezers when not in use/Covered
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Old labels present on "clean" containers and lids/Remove prior to washing
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
TCS foods stored in coolers for > 24 hours with no prep or use by date/Corrected
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Grout low in kitchen/Repair, Shelving rusted/Refinish or replace
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)
Back pack stored with food/Moved
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Lettuce at buffet at 61F/Instructed to discard any food out of temp for > 4 hours and raised ice slurry level so it would come into contact with pan, also suggested deeper pans that will sit in ice slurry; Small cooler holding ranch at 46F/Do not use unless it hold TCS food temp at 41F or below, Pizza prep top holding TCS foods at 43F-54F/Discard anything out of temp for > 4 hours and contact maintenance to repair unit and limit use until then
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
Cooler with ranch at 46F with no thermometer present and other units without obvious and accurate thermometers/Replace
Followup
Routine
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Using hot hold unit for reheat and marinara sauce at 113F since lunch/Instructed to get the food temp to 165F for a reheat on the stove top and then transfer to unit to maintain 135F or higher for hot hold
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Many TCS foods holding temp @ 46F-67F/Instructed to discard any foods out of temp for > 4 hours and use ice baths to maintain food temp at 41F or below
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee drinking out of a cup with no lid and straw/Corrected
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Sanitizer not registering at dish machine/Instructed to use the 3 compartment for sanitizing until repaired
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Bulk foods out of original container and not labelled with common name/Corrected
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Gap of daylight showing at front door/Seal to prevent insect entry