304 ADAMSON SQUARE CARROLLTON, GA 30117
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)(e) - cooling methods (pf, c)
Observed home made sauces cooling in large containers with lids./ PIC removed lids to vent- use shallow pans to cool large batches.
Routine
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed no bodily fluid cleanup kit or procedure at time of inspection./ Emailed a copy to PIC
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed containers of sauces without date labels. / All prepped items must have a date label. One label can be sued for each bacth made.
Routine
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed dish washing machine reading high concentration chlorine at 200ppm. Observed quaternary sanitizer spray bottles at 500ppm.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no quaternary test strips for sanitizer.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed detergent bottle stored on top of ice machine next to box of chips./moved all chemicals to a designated are away from foods
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed dish washing machine reading high concentration chlorine at 200ppm./using three compartment sink to sanitize dishes until repaired
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 personal belongings stored near reach in coolers./all employee belongings must be stored in a segregated area
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Large prep top cooler holding food TCS foods at 47F-51F./ All TCS foods out of temp for > 4 hours being discarded and ones prepped within past 3 hours moved to working coolers or freezers for quick cooling, Use ice baths, time as a control method and limit use of equipment until repaired and holding food at 41F or below
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 wood ceiling in back storage area coming lose./repair as needed