2093 N HWY 29 NEWNAN, GA 30263
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(10)(a) - equipment & utensils, air-drying required (c)
Observed clean dishes wet stacked on dry dish rack. Dishes separated during inspection.
Routine
Initial
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not held at or below safe cold holding temperatures of 41F or below: Prep top table self-serving area: Sliced tomatoes 45F, Pasta salad 47F, Tuna salad 46F, Cooked chicken 47F, Deli meat ham 47F, Diced tomatoes 55F, Diced eggs 50F. (all foods placed and will be discarded within 4hr. Walk-in-cooler Pimento cheese 51F, Pasta noodles 50F, (Foods discarded during inspection)
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed the following foods not held at safe hot holding temperatures of 135F or above: Warming cabinet: Beef soup at 110F, 126F, Rice 126F, brussel sprouts 106F. (Foods placed back into the oven to reheat.)
Regulation: 511-6-1.07(4)(c) - segregation, distressed food segregated and properly located (pf)
Observed six damaged cans stored in can rack. Cans segregated during inspection.
Regulation: 511-6-1.04(8)(b) - expired foods (p)
Observed roasted peppers and chicken past their use by date of 9/10. Both items discarded during inspection.
Regulation: 511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c)
Observed multiple cardboard boxes and bags of garbage stacked outside of door. Refuse should be picked up frequently and taken to proper trash storage location preventing it from attracting pets.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed open box of salt and container of spices left uncovered in main kitchen area. Items closed and covered during inspection.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed multiple bottles of sanitizer stored next to consumer food items in main kitchen.
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Observed outdated inspection report posted.
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 temperature of 41F or below: Prep-top cooler: Diced ham 45F, Cut Leafy Greens 50F. Reach-in-cooler: Yogurt 48F. (Food served with in four hours and discarded at end of lunch period)
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed the following foods not held at safe hot holding temperature of 135F or above: Steam Table: Ground beef 125F, Chicken 127F, Beans 127F. Foods served within four hours and discarded at the end of lunch)
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment using time for safety without written procedures.
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Observed delivery received without temperature monitoring.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not a safe cold holding temperature of 41F or below at the prep top cooler: Diced tomatoes 47F, Diced hardboiled egg 69F, Cooked chicken 58F. Food items prepared at 9am and placed in reach-in freezer to cool during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed the following foods not hot holding at minimum safe hot holding temperature of 135F. Under heat lamp: Sausage 124F, Egg 114F, Sausage egg 122F. Food items cooked and used withing 4 hr. Warming cabinet: Beef 112F, Chicken 67F. Food items cooked at 9am and reheated to 165+ during inspection.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed quaternary ammonia sanitizing solution at 500ppm. Sanitizing solution remade during inspection.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed chemical spray bottle stored on food prep surface. Chemical spray bottle removed during inspection.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed equipment not in use with heavy build-up and debris, such as ice machine and food slicer. Equipment not in use should be stored clean.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand sanitizer use as soap. Soap provided during inspection.
Regulation: 511-6-1.07(4)(c) - segregation, distressed food segregated and properly located (pf)
Observed two damaged cans stored in can rack. Cans discarded during inspection.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed chicken wraps cooling on rack wrapped in foil at 120F cooked at 10:30am. PIC discarded chicken wraps.
Regulation: 511-6-1.07(2)(k) - insect control devices (c)
Observed fly light over prep-top cooler. Fly light removed during inspection.