6205 HICKORY FLAT HWY STE 100 CANTON, GA 30115
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed ice machine above soda dispenser with mold-like build up. Food contact surfaces must be cleaned at a rate that precludes mold accumulation. Must deep clean within 72 hours. Must clean at a more frequent pace.
Followup
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed several cucumbers with mold accumulation in walk in cooler. Food shall be safe, unadulterated, and honestly presented. COS by labeling "returning" to obtain a refund from the most recent delivery. Must inspect food delivered to ensure food is in good condition. If receiving food not in good condition, must discard or separate and label "returning to sender".
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed ice machine above soda dispenser with mold-like build up. Food contact surfaces must be cleaned at a rate that precludes mold accumulation. Must deep clean within 72 hours. Must clean at a more frequent pace.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several time/temperature control for safety (TCS) foods cold held in prep top unit above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of this unit was 62°F. It was determined after conversation with PIC these TCS items were potentially left out of temperature control for more than 4 hours. COS by discarding. Health Authority suggests checking temperatures of TCS items roughly every 3 hours, and if cooler isn't working, move TCS foods to the other coolers to cool back down. Do not store any TCS items in unit until fixed.
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed Employee Health Policy missing for one employee. Must have all current employees review and sign. COS by having employee sign.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed ice machine above soda dispenser with significant mold-like build up. Food contact surfaces must be cleaned at a rate that precludes mold accumulation. Must deep clean within 72 hours.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed quat dispenser above the 3 compartment sink dispensing less than 200 ppm. Must dispense 200-400 ppm quat to properly sanitize dishes. COS by adjusting dispenser to dispense 400 ppm.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed PIC preparing food without a proper hair restraint. Must wear a hat or hairnet and a beard guard if hair and beard is 0.5 inches or longer.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed gasket of walk in freezer in disrepair at the bottom. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix.
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 wall behind 3 comp sink with mold-like accumulation. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
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 cove basing in disrepair at walk in cooler and walk in freezer entry. All physical facilities shall be maintained in good repair. Must fix.
Initial
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed meatballs hot held in steam table at 117°F. All time/temperature for safety (TCS) foods must be hot held at 135°F or above. COS by reheating. Health Authority suggests adding enough water to the steam table to where it completely submerges the meatballs, and to adjust the heat setting to where the meatballs can be held at 135°F or above.