TYBEE ISLAND, GA 31328
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed front handwashing sink at bar to not have hot water at the time of the inspection. CA: PIC is replacing sink RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.
Routine
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed front hand washing sink in bar to not have a roll of paper towels. CA: Bartender was able to retrieve and supply hand sink with paper towels.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice cream scoops stored in dipper well without water running. CA: PIC turned on faucet. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice scoop in bar stored on neck of liquor bottle. CA: Bartender cleaned scoop and moved to store in clean container.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed grill utensils in main kitchen area stored in sanitizer and not allowed to air dry prior to being used for food. CA: PIC removed utensils from sanitizer water for air drying. Facility was educated that utensils shall be stored in a dry useable container for safe storage. Utensils must be sanitized every FOUR hours and will be allowed to air dry completely before returning to use.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed to-go containers in front service area stored on prep top table upright without any proper protection from overhead contamination. CA: PIC inverted to-go containers.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Observed single-use plastic spoons stored in cole slaw and other prep top table food item being reused as scoops. CA: PIC removed plastic spoons, discarded and replaced with proper reusable utensils.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed build-up on side walls and baffles of ice machines within main kitchen and bar. RCA: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) Cleaning frequency shall be increased to prevent any build-up from occurring on food-contact surfaces.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed boxes of water, juices and teas stored on floor of ice cream parlor and main kitchen. RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored on counter or within cardboard box in main kitchen. Observed wiping cloths used as liners for smoothie machine and mixing cup storage in ice cream parlor and bar. CA: PIC removed wet cloths and placed into sanitizer buckets. PIC removed all wiping cloths used as liners and will replace with rubber mats if desired.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed tongs used for pickles stored on cooler shelf in main kitchen. Observed ice scoops stored between equipment walls in main kitchen or between mixer bottles in bar. CA: PIC sanitized all utensils. PIC then moved tongs to a clean container for storage within cooler. PIC placed ice scoops in ice with handle not touching ice.
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Observed to-go containers in main kitchen stored upright without proper overhead contamination protection. Observed paper boats stored upright in main kitchen without protection from overhead contamination. CA: PIC inverted all containers.
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Observed single-use spoons stored in bowl with handles facing in different directions. CA: PIC rearranged single-use spoons to face the same direction to protect the food-contact surface from accidental touching.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed prep top cooler on service line to not be capable of maintaining 41F or below (ambient 50F). Observed reach-in cooler not capable of maintaining temperatures of 41F or below (ambient-49F). CA: PIC discarded all TCS items that have been held longer than 4 hours within out of temperature units. Items held in units shall be held on ice baths to maintain correct temperatures and not held within the unit over night. Maintenance has been contacted to service the units.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed hotdogs stored in hot holding box at 112F. CA: PIC was able to increase hot holding setting from 130F to 145F. PIC will utilize Time as a Public Health Control.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed build-up on side walls and baffles of ice machines within main kitchen and bar. RCA: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) Cleaning frequency shall be increased to prevent any build-up from occurring on food-contact surfaces.