211 E BULLSBORO DR NEWNAN, GA 30263
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Observed the following temperatures in the walk-in-cooler not at safe cold holding temperatures of 41F or below : Raw chicken at 52F, 50F, Raw Beef 49F, 50F, 47F, 50F, Ground beef 48F, 49F, Cooked chicken 52F, 51F, Cooked pork 50F. All foods discarded during inspection and repair man called during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not held at safe cold holding temperatures of 41F or below in walk-in cooler: Cooked chicken 50F, cooked ground beef 52F, 52F, and queso cheese 50F, 51F and 50F. All food items discarded during inspection. TCS food items held for cold holding shall be stored at 41F or below.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed handwashing sink without hand drying provisions. Each handwash sink shall be provided with hand drying provisions. Paper towels added during inspection.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine not reaching minimum chemical concentrations. PIC will use three compartment sink until fixed.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed the prep-top cooler set up in a way that raw beef and raw pork would be brought over raw shrimp; in the reach-in-cooler shell eggs located over ready-to-eat foods and raw fish filet stored next to raw chicken; and in walk-in cooler raw beef over ready-to-eat foods and raw chicken stored next to raw beef. All foods moved during inspection.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed multiple containers of food stored on floor in walk-in cooler and dry storage area. All food should be stored 6in. off the floor. Items relocated during inspection.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed multiple scoop handles touching food in bulk food bins. Scoop handles should be located above top level of food to prevent contamination. Scoops removed and replaced during inspection.
Routine
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw fish placed into reach-in-cooler to thaw without removing from vacuum packaging. Fish removed from vacuum packaging and allowed to thaw.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloths stored in chlorine sanitizing solution at 10ppm. Sanitizing solution remade during inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed the prep-top cooler set up in a way that brings raw chicken over raw beef and fish, and raw ground pork would be brought over raw shrimp, in the reach-in-cooler shell eggs located over ready-to-eat foods, raw chicken over and next to ready-to-eat foods, in the walk-in cooler raw chicken stored over raw beef. All foods moved during inspection.
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed the prep-top cooler set up in a way that brings raw chicken over raw beef and fish, and raw ground pork would be brought over raw shrimp, in the reach-in-cooler shell eggs located over ready-to-eat foods, raw chicken over and next to ready-to-eat foods, in the walk-in cooler raw chicken stored over raw beef. All foods moved during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not held at safe cold holding temperatures of 41F or below: In the Walk in cooler- Raw beef 49F, Raw chicken 49F, Cooked beans 52F, Cooked pork 50F, Cooked chicken 47F, 48F. On the prep-top cooler- Raw beef at 52F, in the reach-in-cooler- Raw chicken 47F, Cooked pork 55F, Raw shrimp 47F. All foods discarded during inspection.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee drinks above stored food, no lids no straws. Drinks removed during inspection.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed handwashing sink without hand drying provisions. Hand drying provisions added during inspection.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple trays of raw, ready-to-eat, and cooked consumer foods without time/date labels in reach-in cooler, prep-top and walk-in cooler. Spoke to PIC about implementing a time/date marking system for all employees to follow. Items date marked during inspection.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple trays of raw, ready-to-eat, and cooked consumer foods without time/date labels in reach-in cooler, prep-top and walk-in cooler. Spoke to PIC about implementing a time/date marking system for all employees to follow. Items date marked during inspection.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw fish thawing in vacuum seal bag with instructions indicating to remove from vacuum packaging before thawing. Fish discarded during inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken over ready-to-eat consumer food, raw chicken over ground beef and whole muscle meat, and raw chicken next to cooked pork in walk-in cooler. Observed shelled eggs over ready-to-eat food in reach-in cooler. Storage order corrected during inspection.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed bulk containers of salsa and trays of raw shrimp stored uncovered in reach-in cooler. Observed bulk containers of spices on shelving unit stored uncovered. Containers covered during inspection.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple trays of raw, ready-to-eat, and cooked consumer foods without time/date labels in reach-in cooler, prep-top and walk-in cooler. Spoke to PIC about implementing a time/date marking system for all employees to follow. Items date marked during inspection.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed both buckets of sanitizer exceeding recommended limits for consumer safety. Sanitizer buckets remade during inspection.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee cell phone charging on prep top surface. Phone moved to employee area during inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed in walk in cooler: raw chicken & raw beef stored beside and above ready to eat food; in reach in cooler: raw egg, raw chicken, & raw beef beside or above ready to eat foods. PIC moved all items to appropriate location.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods stored above proper cold holding temperature of 41F including: reach-in cooler: chicken 50F, steak 51F, pork 53F, & chorizo 56F prep-top cooler: steak 51F, chicken 53F, shrimp 50F Prep sink: shrimp 53F PIC discarded all items.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed queso at 125F. PIC re-heated item.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine and sanitizer buckets below minimum concentration. PIC re-made buckets.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fish and shrimp thawing in sink without running water. Shrimp had not been removed from vacuum sealed packaging. Temperatures were above 41F. PIC discarded items.