Barnes Restaurant

Observed chicken, pork, and ribs in hot holding cabinet hot held at temperatures below 135F (110-129F).

COS CA: PIC reheated foods in oven to 165F before hot holding.

Observed slime on baffle of ice maker machine.

RCA: Facility will burn ice, clean and then sanitize interior of ice machine before refilling ice. Deep cleaning of ice maker machine shall be increased to discourage growth of bacterial slime.

Observed a few employees not wearing proper beard restraints while working with food in the kitchen. Rule: (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed chicken breast in hot holding cabinet with temperatures below 135 F

COS CA: PIC re-heated food, food was verified to be re-heated at over 165 F and then placed for hot holding.

Observed high heat dish washer not reaching the adequate high temperature to properly sanitize dishes.

RCA: Facility will not use high heat dish washer and will use the three compartment sink until the high heat dish washer is fixed.

Observed bowl as scoop in black pepper. Observed handle of scoop in contact with salt in container.

COS CA: PIC removed scoop and bowl. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed no heat testing methods available for high heat dishwasher.

RCA: PIC shall obtain testing methods. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Rule: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Inspector's Note: Observed two employee drinks, one without a lid or straw, on food preparation surfaces. Notified PIC. PIC discarded.

Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Inspector's Note: Observed build up of black carbon like material on baking pans. Notified PIC. PIC discarded. Observed dirty dishes stacked on top of clean dishes. Notified PIC. PIC placed all dishes to be washed and dried appropriately. Observed chemical sanitizer (quaternary ammonia) below the required concentration of 200ppm. Notified PIC. PIC discarded and refilled with sanitizer at recommended level.

Rule: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Inspector's Note: Observed multiple food storage containers stacked on top of each other with moisture inside. Notified PIC. PIC removed all containers and placed for rewash.

Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Inspector's Notes: Observed the following food items to be above the required cold holding temperature of 41°F in multiple reach in coolers and walk in coolers: Fish (46), Crab (45), Shrimp (47), Oyster (45), Chicken (43), Cut Leafy Greens (45), Pork (43). Notified PIC. PIC discarded all items.

Rule: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Inspector's Note: Observed multiple containers of TCS foods (dairy, cut leaf lettuce) without date marking. Notified PIC. PIC discarded all items.

Rule: 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (1) Condition. Food shall be safe, unadulterated, and honestly presented. Inspector's Note: Observed veggies in walk in cooler that were molded (cucumber, bell pepper). Observed cans of cream of mushroom soup that were dented to the point that the can was no longer sealed and protected. Notified PIC. PIC discarded all items.

Rule: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food. Inspector's Note: Observed raw beef stored over raw fish and shrimp in reach in cooler. Observed raw chicken stored next to ready to eat fruits and vegetables. Observed raw salmon inside of tub of ready to eat ice cream. Notified PIC. PIC reorganized foods according best practices and discarded contaminated items.

Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Inspector's Notes: Observed the following food items to be above the required cold holding temperature of 41°F: Sour Cream (54), Ranch (61), Egg Salad (46), Sour Cream (60). Notified PIC. PIC discarded all items.

Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Inspector's Note: Observed multiple food items in hot holding that had been in holding for over 4 hours and were below the required hot holding temperature of 135°F. The following items were observed below the required temperature: Pork Ribs (121), Chicken (116), Shredded Pork (86), Crab Cake (66), Pork (86). Notified PIC. Items were discarded due to TCS foods being left out of temperature control for more than 4 hours.

Rule: Written procedures and plans are maintained and implemented as required. Inspector's Note: Observed lack of adequate managerial oversight of employees and food safety practices which lead to multiple critical safety violations. RCA: Management shall implement a plan to control and protect the flow of food in the facility for all employees.

Rule: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Inspector's Note: All posted CFSM certificates were expired as of 02/22/2024. Notified PIC. RCA: PIC will acquire new CFSM.

Rule: 511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Inspector's Note: Observed multiple employee drinks stored on or above food preparation surfaces in main food prep area, walk in cooler, reach in cooler and on the server's stations. Notified PIC. PIC removed and discarded all items.

Rule: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered (iv) storing the food in packages, covered containers, or wrappings, protected from overhead contamination. Inspector's Note: Observed rice and beef in reach in cooler stored uncovered. Observed multiple containers of fish and shellfish in reach in cooler stored without lids. Observed uncovered ice cream in walk in freezer that was contaminated by raw salmon. Observed shrimp in walk in cooler without a lid being actively dripped into by a container above. Notified PIC. PIC provided lids or protective covers for foods that were not contaminated. PIC discarded all items that were contaminated.

Rule: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Inspector's Note: Observed plates, cups and utensils coming out of chemical and high temper sanitizer stations that were not meeting chemical or heat testing standards. Notified PIC. PIC adjusted mechanical sanitizer and retested. Chemical sanitation tested within acceptable parameters. PIC will provide education to employees on best practices.

Rule: 511-6-1.07(6)(c) - Storage, Separation (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Inspector's Note: Observed bottle of bleach stored next to and touching open bag of flour. Observed bottle of soap in contact with single use to-go containers. Notified PIC. Chemicals were re-organized and contaminated food items were discarded.

Rule: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; Inspector's Note: Observed container of boiled eggs stored underneath AC fan in walk in cooler. Fan was dripping condensate onto container which was partially open. Observed open corn meal bag and open bag of breading in reach in pantry. Notified PIC. PIC must discard items. RCA: Food shall be stored protected and in a clean dry location.

Rule: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Inspector's Note: Observed multiple dirty and wet wiping clothes left out on food preparation areas. Notified PIC. PIC removed clothes and placed for laundering.

Rule: 511-6-1.02(1)(d) - Displaying of the Inspection Report

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Inspector's Note: Observed that the score posted was not from the most recent inspection of 12/15/2023 with a score of 71. The posted score was from September of 2022, with a score of 70. RCA: Most current inspection shall be prominently displayed at all times.

Rule: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Inspector's Note: Observed boxes of single use napkins stored on the floor. RCA: Single service items shall be stored in a clean dry location and protected from exposure to contamination.

Rule: 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Inspector's Note: Observed air ventilation system over food preparation area that did not have a screen or filter over it to protect food from overhead contamination. Notified PIC.

Inspector's Note: Observed employee items (sunglasses, clothes, shoes) above food contact surfaces, paper products and chemicals. Observed employee clothes on fire extinguishers and on bleach. Notified PIC. PIC removed employee items and placed in a designated area for employee items away from food service items or chemicals.

Observed multiple TCS foods (see temperature log) are temperatures above 41F.

CA: Foods that had been recently prepped had bags of ice placed on top to reach cold holding temperatures quickly and/or placed in the walk-in cooler to cool quickly. For cold-holding TCS food shall be maintained at 41°F (5°C) or below.

Observed multiple foods in hot holding steam table held below 135F. Observed food under heat lamp at a temperature below 135F.

COS CA: Employee took items from steam well and reheated them in the oven. Food under heat lamp was discarded. RCA: Hot held food shall be maintained at 135°F (57°C) or above.

Observed an overall lack of active managerial control obvious by the pattern of non-compliance and obvious failure by the PIC to ensure employees are complying with the duties listed.

RCA: PIC shall implement a plan to obtain managerial control over their employees actions to provide a facility that in compliance with state of Georgia food safety rules.

Observed a bottle of comet next to containers of honey and hot sauce. Observed an open jug of bleach close to to-go boxes.

COS CA: Employees moved and stored chemicals safely. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

Observed a box of shrimp on floor in freezer. Observed boxes of mayonnaise and relish on floor in dry storage area.

RCA: food shall be protected from contamination by storing the food In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.

Observed multiple wet/soiled wiping cloths on surfaces throughout facility.

RCA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Observed inspection report on display from September 2022.

RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed boxes of single use straws on floor.

COS CA: Employee moved item off floor. Single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed no designated areas for employee activity by the presence of employee phones, bags, and coats in and on prep areas.

COS CA: Employees moved items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed multiple TCS foods are temperatures above 41F. Foods that had been held over time limits were discarded (potato salad, coleslaw) other foods that had been recently prepped had bags of ice placed on top to reach cold holding temperatures quickly.

RCA: For cold-holding TCS food shall be maintained at 41°F (5°C) or below.

Observed multiple foods in hot holding cabinet held below 135F. Employee stated that items had been cooked earlier and then place in warmer cabinet.

COS CA: Employee took items and reheated them in the oven. RCA: Hot held food shall be maintained at 135°F (57°C) or above.

Observed an overall lack of active managerial control obvious by the pattern of non-compliance and obvious failure by the PIC to ensure employees are complying with the duties listed.

Observed food in walk-in cooler uncovered (shrimp, oysters).

COS CA: PIC had items covered. Items shall be protected from overhead contamination.

Observed mildew-like build-up inside of ice machine and ice bins in server area. Observed food debris on blade of can opener.

RCA: Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Ice machine shall be emptied, cleaned and sanitized before refilling can occur.

Observed high heat dishwasher rinse cycle only reaching a temperature of 146F.

CA: PIC called Ecolab for repair of machine. Facility is not to use dishwasher until serviced and verified to sanitize at proper temperatures. Facility shall use 3-compartment sink system for dishwashing. RCA: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than, For a stationary rack, single temperature machine, 165ºF (74ºC).

Observed multiple TCS food items stored in the facility for over 24 hours not date marked.

RCA: PIC stated food had been prepared the day prior or the day previous. Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Did not observe thermometers in all cold holding units throughout kitchen as well as none noted in hot holding cabinet.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed no heat testing methods available for high heat dishwasher.

RCA: PIC shall obtain testing methods. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed build-up/food debris on racks inside of walk-in coolers.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed broken window in dining area with exposed broken shards.

CA: PIC has voluntarily agreed to not allow guests to be seated near the broken glass. RCA: PIC shall have glass repaired. All physical facilities shall be maintained in good repair.

Observed inspection report on display from September 2022.

RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed boxes of to-go cups, napkins, and lids on floor near server area.

RCA: Single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed multiple TCS foods are temperatures above 41F. Foods that had been held over time limits were discarded (sliced, tomatoes, turkey, ham, boiled eggs), other foods that had been recently prepped had bags of ice placed on top to reach cold holding temperatures quickly.

RCA: TCS food shall be maintained at 41°F (5°C) or below.

Observed multiple foods in hot holding cabinet held below 135F. Employee stated that items had been cooked earlier and then place in warmer cabinet.

COS CA: Employee took items and reheated them in the oven. RCA: Hot held food shall be maintained at 135°F (57°C) or above.

Observed an overall lack of active managerial control obvious by the pattern of non-compliance and obvious failure by the PIC to ensure employees are complying with the duties listed.

RCA: Facility must come into compliance by employing controls and practices regarding oversight and/or routine monitoring of safe food handling and managerial duties.

Observed mildew-like build-up inside of ice machine.

RCA: Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Ice machine shall be emptied, cleaned and sanitized before refilling can occur.

Observed many cold holding units throughout kitchen missing internal thermometers, as well as none noted in hot holding cabinet.

RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed boxes of to-go containers and cups on floor near server area.

RCA: Single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor.

Observed loose gaskets on many doors of reach-in coolers and walk-in cooler.

RCA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed no chemical testing or heat testing methods available for high heat dishwasher and 3-compartment sink operations.

RCA: PIC shall obtain testing methods. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed build-up/food debris on racks inside of walk-in coolers. Observed food debris on sides of equipment throughout kitchen. Observed grease/dust build-up on fans in kitchen area.

RCA: PIC shall ensure all nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed no designated areas for employee activity by the presence of employee phones and bags in and on prep areas.

RCA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.