6549 HWY 54 SHARPSBURG, GA 30277
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(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed sanitizer levels in mechanical dishwashing machine at 0ppm, below minimum acceptable levels. Three-compartment sink shall be utilized until issue resolved. Manager placed service call during inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build up on can opener blade in back kitchen area. Can opener blade cleaned during inspection. Food-contact surfaces and equipment shall be clean frequently to minimize accumulation.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee phone and fan stored on food prep surface in main kitchen. PIC moved items to there proper location during inspection. Employee personal items shall be located in a designated area.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS food items stored in reach-in cooler with an ambient temperature of 61F. All TCS food items discarded during inspection.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed hand wash sink being used as a dump sink and sanitizer bucket stored in hand wash sink. All items removed from hand wash sink. Hand wash sinks are for hand washing ONLY.
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed multiple bulk containers of dry food items with no label. PIC added labels during inspection.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed chicken stated to be cooling on counter for about two hours with temp of 72F. Chicken should cool to 70F or below within two hours. Chicken quickly moved to walk-in cooler and process discussed with new hire and PIC.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed pizza held in warming cabinet on time with no time records. Beginning and ending times should be recorded for food held on time. Label added to warming cabinet during inspection.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed sanitizer in three-compartment sink and bucket measuring above maximum concentration. Sanitizers remade during inspection to acceptable levels.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed sanitizing bucket stored on prep surface next to consumer food and chemical spray bottles stored next to consumer food during inspection. Chemicals should be separated from consumer food. Chemicals relocated during inspection.
Regulation: 511-6-1.04(4)(r) - food storage, prohibited areas (c)
Observed bag of unwashed onions held in storage closet with water tank and filing cabinet. Food should not be stored in service closet. Onions relocated during inspection.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed multiple boxes of single serve cups stored on floor during inspection. Boxes should be stored 6in off the floor. Boxes relocated during inspection.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee not wearing proper hair restraint during inspection. Hair restraint added during inspection.
Initial
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels in restroom. Air dryer is installed but no hands-free way to open the door, no paper towels at handwashing sink at the bar.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed time log for cooling: Chicken removed at 11:30 with a temp of 165F, at 2:00 with a temp of 78F. Chicken discarded.