231 CHARLIE SMITH SR. HWY SAINT MARYS, GA 31558
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)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
At time of inspection, observed marsala sauce dated 2/9/26 being stored for service (Inspection date is 2/24/26). //PIC threw out the sauce. //Advised PIC to discard food 7 days after it was made/prepped.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Various TCS foods cold holding at 47F-67F/Instructed to discard any foods out of temp for over 4 hours and maintain food temp at 41f OR below for cold hold
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Marinara in crock hot holding temp at 122F/Instructed to heat to 135F and maintain hot hold temp at 135F or above
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
No sanitizer registering in dish machine/Instructed to use 3 compartment for sanitizing clean dishes, In use knives stored between equipment not cleaned and sanitized daily/Instructed to store in a manner to prevent contamination, Old labels present on "clean" stacked dishes/Remove prior to washing
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Gap present at bottom of back door with daylight showing/Replace weather strip to seal and prevent pest entry
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)
Shelving with rust accumulation and debris build up/Clean and refinish as needed, Debris build up under and around equipment/Clean thoroughly
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Ceiling tiles stained and broken/Replacing, Walls with mold present in dish area and scuffed in other areas/Clean and paint as needed
Routine
Regulation: 511-6-1.04(4)(t) - food preparation (c)
At the time of inspection observed multiple employee cell phones on prep top. COS Employees moved phones. CA: Advised PIC to ensure that employee belongings are not on food contact surfaces.
Regulation: 511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)
At the time of inspection observed dish machine with air bubble preventing enough sanitizer from getting to the water. COS PIC was able to get bubble out and have sanitizer register at a higher level.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee cup from night before stored above prep area without id and straw/Discarded
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Gap present at bottom of back door with daylight showing/Replace weather strip to seal and prevent pest entry
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Knives stored between cooler and prep table/Corrected, Scoop handle down in bulk foods/Store with handles up out of food
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)
Shelving with rust accumulation and debris build up/Clean and refinish as needed, Debris build up under and around equipment/Clean thoroughly
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Ceiling tiles stained and broken/Replacing, Walls with mold present in dish area and scuffed in other areas/Clean and paint as needed