1270 POWERS FERRY RD SE MARIETTA, GA 30067-1468
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 SEVERAL PANS STORED AS CLEAN AND READY TO USE CONTAINING FOOD DEBRISON RACKS IN WAREWSHING AREA
C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF DEBRIS
COS: EMPLOYEES RE-WASHED AND SANITIZED EQUIPMENT
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
OBSERVED FRIED EGGS AND BREAKFAST BURRITOS (SAUSAGE w/ EGG) HOT HOLDING BELOW 135F IN WARMER DRAWERS IN FRONT FOOD SERVICE AND FRY PREP AREAS RESPECTIVELY.
C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE
COS: FOODS DISCARDED
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
OBSERVED THE UNDERSIDE OF SODA MACHINE AROUND DISPENSING NOZZLES IN DRIVE- THRU AND LOBBY AREAS SOILED WITH BUILD UP
C/A: THE NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEAN AND FREE OF ACCUMULATIONS
COS: PIC WIPED SURFACES CLEAN & SANITIZED
Routine
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Observed PIC not ensuring the procedures and requirements of key drop delivery agreement are being upheld. No temperatures for TCS food being recorded on invoice at the time of delivery or upon receipt.
CA: PIC shall ensure written procedures and plans such as key drop delivery agreement are maintained and implemented as required.
PIC will email EHS the invoices for the next 3 key drop deliveries which shall have required recorded temperatures of TCS foods. (7/3, 7/7, & 7/10)
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
NO thermometers observed in cold holding units.
CA: 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.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed clean and ready to use equipment such as pans and containers stored in a manner that does not allow air drying (wet stacking) in the ware washing area in main kitchen.
CA: After cleaning and sanitizing, equipment and utensils shall be allowed to air dry.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
PIC did not have test strips to measure the concentration of sanitizer solution.
CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cold TCS foods are held above 41f at kitchen drive-thru reachin cooler(coffee creamer, ranch and blue cheese salad dressings) and meat cooler (raw beef patties). C/A: Cold TCS foods must be held at 41f or below. Drive thru cooler food discarded - above 41F more than 2 hours. PIC instructed staff to return food to cool in walkin cooler to 41f or below. Raw meat rapidly cooling from 51f @3:28pm to 43f @ 4:30 pm.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
TPHC policy & procedure were not properly followed for bacon on kitchen prep line. Bacon labeled with discard time of more than 4 hours. CA: Hot TCS foods may not be held more than 4 hours. PIC corrected discard time to 4 hours.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed food equipment was not properly washed and sanitized in dishmachine. Chlorine sanitizer tested at 0 ppm. CA: Chlorine sanitizer recommended range 50-100ppm. Warewashing must be conducted at 3-compartment sink - until dishmachine is serviced. Service invoice must be emailed to health authority at idelia.ulmer@dph.ga.gov
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed temperatures of drive thru reachin cooler (55f) and meat cooler (51f) above 41f. C/A: Coolers must be serviced to maintain temperatures of 41f or below. Cooler may not be used to store TCS foods until then. After repair, facility must provided service invoice to health authority at idelia.ulmer@dph.ga.gov
Regulation: 511-6-1.05(6)(d),(e) - warewashing equipment, cleaning frequency; warewashing machines, manufacturers' operating instructions (c)
Observed dishmachine was not operating as per manufacturer's instruction. Pressure gauge did not reach 20 +/= 5 PSI. Chlorine sanitizer concentration level tested at 0 ppm. CA: Facility must conducted warewashing a 3-compartment sink - until dishmachine has been serviced. Service invoice must be sent to health authority at idelia.ulmer@dph.ga.gov