6700 DOUGLAS BLVD STE 206 DOUGLASVILLE, GA 30135-1731
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(6)(f) - time/temperature control for safety; cold holding (p)
Observed large bins of raw chicken prepped yesterday and cold holding at temperatures greater than 41 degrees F. CA: Time temperature control for safety foods must be cold held 41 degrees F or below. COS: PIC discarded chicken
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. CA: Written procedures for time as a public health control must be accessible during inspections. COS:PIC found and showed me written procedure during exit interview on his phone
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed partial cooked chicken held in a bowl out of temperature (see below). CA: TCS food shall be maintained at 135 degrees or above.
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
The PIC could not provide documentation or satisfactorily demonstrate during the inspection, that all food employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: PIC must be able to demonstrate that all employees are aware of their responsibility to report symptoms and illnesses as they relate to transmission through food.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand sink (next to 3 compartment sink) missing soap. CA: Hand sink must be stocked with soap. CA: PIC provided soap.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed employee washing hands in 3 compartment sink that is used for warewashing. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. COS: Employee washed hands at sink in front service area.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black and pink residue inside ice machine of main kitchen. CA: All food contact surfaces must be cleaned and sanitized.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed sanitizer bucket concentration of 25ppm. CA: Sanitizer concentration must be maintained between 50-100ppm. COS: Employee remade sanitizer at 50ppm
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice scoop stored on waste surface of soda dispensing machine. CA: Ice scoop must be stored on clean equipment. CA: PIC placed scoop in ice scoop holder
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed handle of utensils stored in 2 containers with handle touching dry food inside containers. CA: Utensils stored in dry foods must be stored with handle above the top of the food.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed residue build up on walk in cooler shelves and on dry storage shelf acros from 3 compartment sink. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.