27 DAWSON VILLAGE WAY S DAWSONVILLE, GA 30534
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Several in-use utensil was not stored with the handle above the top of the food and the container. COS: PIC removed in-use utensils.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
2-door small merchandiser cooler in kitchen struggling to maintain time/temperature control for safety foods at required 41F or below. Cooked chicken tender @ 48 F, black beans @ 45 F) , 4-drawer chef base between 42F --45 F. Time/temperature control for safety foods must be cold held at 41F or below. COS: Raw meat taken to walk -in cooler. Cooked Chicken tenders and black beans discarded voluntarily. Keep units closed as much as possible and stock small amounts to be refilled often.
Routine
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Air courtains broken in walk-in-cooler (wic). Replace them to help to control ambient temperature on WIC.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
A handwashing sink at bar was not being maintained so that it was accessible at all times for employee use. A box of straws and a squeegee stored on sink, trash container in front of it.COS: Person in charge removed items.
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Food employee cleaning dinning tables with a spray bottle of chemical(chlorine)without label. If chemicals are put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: Spray bottles labeled as required by PIC.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Unopened can of Yoohoo and half consumed bottle of juice in one of the top compartments in the 2-door prep top cooler. Drinks may be in the kitchen if in single-service (disposable) cups with a secure lid and straw and stored to prevent any possible contamination. COS: All drinks were removed to designated employee area.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed sanitizing solution exceeding the maximum concentration allowed. COS: Person in charge remade sanitizer (chlorine solution) to a 50 ppm-100 ppm range.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
A large plastic tub of queso blanco dip in walk-in- cooler cooled yesterday with temperatures of 43F-50F.Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 HRS. COS: Person in Charge (PIC)voluntarily discarded queso blanco dip. Discussed cooling in smaller containers with less product and/or using ice baths
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Several food employees prepping food with beards longer than 1/2" without beard restraint. Manager will buy and provide to cooks with beardnets.