1080 JOHNSON FERRY RD MARIETTA, GA 30068-2172
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)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black residue on soda nozzle dispensers in front service area.
CA: Food contact surfaces shall be clean to sight and touch.
COS: Employee cleaned nozzles.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed utensils stored in water that was 85F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C). COS: Water discarded. Utensils washed and sanitized.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed ricotta cream, lime crema, and crema sauce holding above 41F on the counter top in the main kitchen; Observed sliced cheese holding above 41F in the prep top cooler 2 in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS foods (see asterik* items) holding above 41F in the omelet prep-top cooler, prep-top cooler#1, and prep-top cooler#2. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items in omelet prep-top cooler were prepped within 2 hours and placed inside the walk-in cooler to cool down. Items in prep-top cooler 1 and 2 discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed carnitas holding at 112F in the steam well. C/A: TCS foods shall be maintained at 135F when hot holding. COS: Carnitas reheated to 165F in the warmer and placed back on steam well.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed pooled eggs, cooked potatoes, and whipped honey butter using TPHC without a discard time. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Items were labeled with correct discard time.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed dishes stacked wet in warewashing area. C/A: After cleaning and sanitizing, equipment and utensils, items must be air dryed.