1 PALMERS DRAW SAVANNAH, GA 31411
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; cold holding (p)
Observed items in the reach-in cooler on the front cookline holding above 41 degrees F.
RCA: PIC advised to monitor temperatures on the line and to keep cooler closed as much as possible to keep items in temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Routine
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed ice machine to have black and green build up on the interior of the machine. Ice machine is located in across from office in the main kitchen. RCA: Facility shall melt the current ice and thoroughly clean and sanitize the equipment to where it is clean to sight and touch.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed chicken wings ( 11/24) and dressing (made with sour cream and horseradish 11/29) to stored past the expiration date within the reach in cooler near the cook line. COS/CA: PIC discarded food items. RCA: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P
Regulation: 511-6-1.02(5)(a)(b) - when a haccp plan is required (c)
Observed facility to have multiple packages of beef and pork within the walk in cooler to be vacuum sealed with date marking of 12/6, 12/10 and 12/7. Facility does not have a verified HACCP plan. COS/CA: PIC discarded items and broke the seal on items vacuum sealed with a date marking for 12/11. RCA: The facility shall not hold vacuum sealed items for more than 48 hours without an approved HACCP Plan.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed plastic bowls being used as scoops and stored in container with product (whole wheat flour and tabasco flour) in the dry storage area. COS/CA: PIC removed cups. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a)
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed metal containers and plastic cups in dish storage area to be wet stacked. RCA: Facility shall allow for all dishes to be completed air dried prior to stacking.After cleaning and sanitizing, equipment and utensils:
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed drink mixers to be stored in ice used for service of drink to guest at all bar ice bins. COS/CA: PIC removed mixers from one of ice bin at each bar and melted ice with hot water. RCA: PIC shall ensure that ice bin are designated for either cooling mixers or for ice used for service and never mixed.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed single serve cups to be stored in dry good in storage area ( wheat and seasoned flour). COS/CA: PIC removed cups. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed multiple containers and utensils to be wet stacked in the dish storage area. RCA: PIC shall allow all dishes to air dry prior to stacking. Food Service Rule: After cleaning and sanitizing, equipment and utensils: