1 COTTONWOOD DR 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(1) - safe, unadulterated and honestly presented (p)
Observed items with mold-like growth: sweet potatoes in bulk food container, radishes and grapes in the walk-in cooler.
CA: PIC discarded food items. RCA: Food shall be safe, unadulterated, and honestly presented.
Routine
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed ROP fish that was not removed from packaging and fully thawed. Packaging states that it must remain frozen and removed from packaging before thawing. CA: PIC discarded all fully thawed ROP fish that was not removed from the packaging.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employees in main kitchen wearing jewelry while preparing foods (watches, bracelets) CA: PIC will have employees comply with the no wearing jewelry while prepping foods except for plain wedding band.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed temperatures for TCS foods in reach in cooler and prep top cooler above 41 degrees (Cheese - 48, Chorizo - 48, Tomatoes - 61, Lettuce - 56, Tomatoes - 45, Butter - 45). CA: PIC discarded items that were above 41 degrees. Items prepped within 4 hours were properly cooled. Rule: time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods in hot holding below the required temperature of 135 degrees (Pulled Pork - 124, Pork - 132). CA: PIC discarded foods that were below required temperature. Rule: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed foods in walk in cooler and reach in coolers without date label or identification. Observed containers identified by PIC as Brunswick Stew, another container that was not able to be identified in coolers. PIC Discarded. Observed Shrimp Bisque that had exceeded discard date by 3 days. PIC discarded.
Rule: 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.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet stacking of sheet pans, deep pans, bowls, plates. CA: Develop process for wet dishes to be properly air dried. Consider utilization of mobile drying unit, mobile drying racks or other device that allow for moisture to be removed before placing in storage. Rule: Equipment and utensils shall be air-dried or used after adequate draining before contact with food.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed temperatures above 41F in reach-in cooler in main kitchen (Scallops 44F; salmon 45F; Grouper fish 43F; mussel 53F. Also, observed a few items in reach-in cooler at sushi bar with temperature higher than 41 degrees F (seaweed, ginger, noodles, lettuce). CA: PIC discarded affected food items.
RCA: Food shall be maintained at 41°F (5°C) or below. PIC to monitor temperatures in sushi cooler.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed ware-washing machine in bar area not pulling sanitizer. CA: PIC contacted ECOLAB to come repair machine. Facility to utilize dishwasher in kitchen until repairs are completed.
RCA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g).
CA: PIC will call ECOLAB to come repair machine.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employees in main kitchen wearing jewelry while preparing foods (watches, bracelets, and hair ties)CA: PIC will have employees comply with the no wearing jewelry while prepping foods. RCA: Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Ensure all employees are wearing hair and beard restraints.