502-7 FURYS FERRY RD MARTINEZ, GA 30907
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
observed several employees in kitchen without hair restraint. if hair over 1/2 inch, need hat.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
cleaning needed on: shelves in WIC ceiling tile /vent in kitchen
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no dates on any prepared foods in WIC. CA: date all foods prep and or discard date not to exceed 7 days.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
do not use bowl in prep cooler to dispense vegetables. do not use plastic cup to dispense rice.
only scoops allowed
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
repaint ceiling vents
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
no water bottles allowed. all employee drinks must have lids and straw
Routine
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed several foods: meat, sauce, cooked veggies, in the WIC not dated. CA: all foods must be dated with a prep and/or discard date not to exceed 7 days.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
observed meat and spinach having just been cooked, setting on prep shelf to cool, tightly covered. Informed PIC, Jose, that the foods must be placed in an ice bath to cool properly. COS.
CA: when cooling foods you must do so quickly 135 to 70 in 2 hours and from 70 to 41 in 4 hours. must use shallow pans and ice bath.
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
thermometers required in all cold holding units
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
cleaning needed on: food storage shelves, tables, prep area
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
cleaning needed on ceiling tiles and vents
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed prep unit not working properly. foods 44-54. COS foods remove to WIC or placed on ice. CA: must maintain foods at 41 degrees or below at all times
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
must label cold buffet date and time since using tphc
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
cover all foods in WIF/dry storage/chest freezers
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)