Huddle House

Observed green peppers stored in the walk in cooler with visible mold on three peppers. PIC removed the molded peppers and discarded them (COS). PIC also discarded a lime that was not supposed to be stored with peppers according the PIC.

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed three pans of hashbrown casserole in the walk in cooler and reach in cooler with an expiration date of 6/5/2026. PIC provided a copy of the SOP which states the hashbrown casserole has a shelf life of 5 days. As a result, PIC discarded three pans of hashbrown casserole.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed a chemical bottle stored next to food in the front of house. PIC corrected on site by relocating chemicals.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

511-6-1.07(6)(n) - Tracking Powders, Pest Control & Monitoring (P, C) (n) Tracking Powders, Pest Control and Monitoring. A tracking powder pesticide may not be used in a food service establishment. P If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles.

Observed packages of closed bread and cheese stored beneath the condensation drip in the walk in cooler. PIC relocated several packages of bread and cheese. PIC will not store any food below the leaking area prior to having the leak repaired. PIC will have the leak repaired by 5/28/2026.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employees in the food preparation area without hair restraints. Employees observed had a high risk of possibly contaminating food items.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed qust sanitizer buckets containing wiping cloths did not meet the minimum sanitization requirements of 200-400 ppm. Wiping cloth buckets were observed at 0 ppm. PIC corrected on site by remaking the sanitizer buckets. Once corrected, the quat sanitizer was observed at 200 ppm.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed foot pedal leaking on the front handwashing sink. PIC will have the foot pedal repaired by 5/27/2026. Also observed a condensation leak in the walk in cooler.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed stagnant syrup build up on the floor from leaking drink lines in the storage room. Also observed exposed insulation due to the unfinished walls in the storage area. Ceiling in the storage area is absorbent. The ceiling in the storage area must be painted with a washable paint (light in color)

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed endcaps not provided on the light shield above the preparation cooler in the front of house. Also observed cigarettes and a vape pen stored in the back of house (Preparation area) along with an open energy drink. PIC corrected on site by removing the vape pen and discarding the energy drink.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed utensils store in stagnant water not held at 135 degrees or higher in between use. PIC removed and stored clean utensils in a clean, dry, container.

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:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed a mold like substance built up on the wrapped condensation line below the walk in cooler fan. PIC will have the condensation leak repaired and mold like substance deep cleaned or replaced by 5/28/2026.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the outside grease storage receptacle with an accumulation and build up and absorbent material around the grease storage receptable.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed several chemical bottles stored above the vegetable preparation sink. Chemicals were removed and stored in a designated area (COS).

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed utensils stored in between the grill and the prep top cooler. PIC removed the utensils for cleaning (COS).

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:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean plates and bowls stored in the storage room next to chemicals.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed clean plates stored with chips. The plates must be removed and discontinue use.

511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces.

1. Multiuse food-contact surfaces shall be:

(i) Smooth; Pf

(ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf

(iii) Free of sharp internal angles, corners, and crevices; Pf

(iv) Finished to have smooth welds and joints; Pf and

(v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods:

(I) Without being disassembled, Pf

(II) By disassembling without the use of tools, Pf or

(III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf

2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed the storage shelves in the back of the facility with a thick accumulation of rust build up. Advised PIC to replace the shelves due to rust.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed the plates storage area above the grill with build up and accumulation. The area must be cleaned due to food contact surfaces stored there.

Observed build up and accumulation of old food build up underneath the lid of the prep top unit and the interior surface.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the outside grease storage receptacle with an accumulation and build up around the grease storage receptable.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed the HVAC vents on the hot line (above the prep top cooler) in need of cleaning due to dust accumulation.

Observed sliced tomatoes stored in the prep top cooler with visible mold on each tomato. PIC removed the tomatoes and discarded them (COS).

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed the reach in cooler on the end of facility holding temperatures greater than 41 degrees Fahrenheit. All food items in the reach in cooler were discarded due to the temperatures being over 41 degrees F (COS). The only thing that can be held in the reach in cooler are non TCS food items like the shelf stable dressing packets and half and half cream containers.

A completed work order will need to be submitted to sabrina.young@dph.ga.gov by 11/17/25 showing the work performed on the cooler and if it is fixed. Food cannot be returned to the cooler until the DPH verify that it has be repaired.

Observed two customers come into the kitchen (hot line/food preparation area) three times. Each time I approached the General Manager and the District Manager regarding the customers behind the counter grabbing coffee and condiments. The managers stated that it is not their policy to allow customers in the food preparation area. The general manager stated that both customers are regulars and have been coming to the facility for 30 plus years. I advised that customers are not allowed in the food preparation, food storage, or ware washing areas.

A warning notice was reviewed and signed by the manager. Facility must install visible signage so customers will see that they are not allowed in the kitchen. A corrective action plan and pictures showing the signage posted must be emailed to sabrina.young@dph.ga.gov by tomorrow 11/13/25 by 12 noon.

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

Observed an opened can of Monster energy drink and two vape pens on the counter by the juice machine and opened ice container. Advised PIC that all drinks must be in a single use cup with a straw and lid and stored in a designated area where it will not cause contamination. All tobacco products should be stored in a designated area so it will not cause contamination. All items were removed (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the dishwasher at 0 PPM chlorine. Employee stated that ECOLAB serviced the machine about a week ago. Advised employee and PIC to discontinue use of the dishwasher until it is serviced and running properly (50-100 PPM chlorine). Employee set up the 3-compartment sink to wash, rinse, and sanitize dishes and a sign was placed "out of service" on the dishwasher. All dishes must be rewashed. This is a continuous issue with the facility.

Observed clean knives stored with dirty knives on the knife shelf. Also, the clean knives shelf has a thick accumulation of old food build up.

Observed the drink nozzles on both drink machines with a thick accumulation of black build up.

Observed the ice scoop bucket with a dirty build up on the bottom surface. PIC started the cleaning process for it (COS).

Observed the fryer baskets in need of a deep cleaning due to a thick accumulation of old food build up.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed 5 containers of chocolate milk with a best by date of 11/10/25 being held in the walk in cooler. PIC removed the milk to be discarded (COS).

511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

Observed several food items stored in the reach in cooler without a cover to protect from contamination (pancake mix, waffle mix, green beans, mac and cheese, strawberry filling, shredded cheese, etc.).

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed employees in the food preparation area without hair restraints. Employees observed had a high risk of possibly contaminating food items.

511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed the handles for both hot and cold water leaking (bad leak) on the 3-compartment sink.

Observed the motor freezing on the reach in cooler (egg cooler). Please have all issues fixed and send a completed work order to sabrina.young@dph.ga.gov within 11/19/25.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the ceiling in bad repair in the storage closet. PIC stated that the area was leaking and they had to remove the ceiling, but the leak is fixed now. The ceiling must be replaced to avoid pests from entering into the kitchen and food areas.

Observed the HVAC vents on the hot line (above the stove) in need of cleaning due to dust accumulation.

Observed the dishwasher at 0 PPM chlorine. Employee stated that ECOLAB serviced the machine about a week ago. Advised employee and PIC to discontinue use of the dishwasher until it is serviced and running properly (50-100 PPM chlorine). Employee set up the 3-compartment sink to wash, rinse, and sanitize dishes and a sign was placed "out of service" on the dishwasher. All dishes must be rewashed.

Also, have ECOLAB to service the pipe that is leaking on the dishwasher.

Observed an employee without a hair restraint. Employee had a high risk of contaminating food items. Employee corrected the risk by placing a hat on head (COS).

Observed the handle of the ice scoop submerged in the ice at the drink machine. All handles should be stored upwards to protect the food.

Observed a build up on the interior door of the juice machine. PIC immediately cleaned the door (COS). Also, observed the exterior surface of the waffle makers in need of cleaning due to build up.

Observed the microwave on the front end in need of cleaning due to debris build up. Also, the microwave in the back of the house is in need of cleaning as well.

Observed the lid on the prep top cooler on the front end in need of repair. The screws are missing that props the door open.

Observed water holding in the floor on the hot line. One of the floor tiles are damaged and water is holding in it. Please repair the floor tile to avoid mold growth.

Observed baked potatoes in the reach in cooler cold held at temperatures greater than 41 degrees Fahrenheit. Potatoes were prepped on Wednesday (2/19) and PIC stated that they haven't been out of the refrigerator today. Baked potatoes were discarded (COS).

Observed an employee's cup stored on the prep table by the coffee and tea. The cup was discarded (COS).

Observed a purple vape pen stored on the shelf in front of the 3-compartment sink with chemicals and 2 baking pans.

Observed no dates on opened food products (2% milk, low-fat chocolate milk, orange juice, lemonade, and a package of sliced American cheese).

Observed no preparation or expiration date on any of the food items in the prep top cooler (diced ham, hashbrown, Pico de Gallo, sliced tomatoes, etc.) Also, in the walk in cooler no date on spaghetti noodles and spaghetti sauce in a cup.

All prepped and opened food items have a shelf life of 7 days.

Observed potentially hazardous food thawing in standing water. The tilapia was in a metal pan in the water in the walk in cooler filled with water. Demonstration was shown to the PIC on how to properly thaw food items.

Observed items stored in the reach in freezer without a cover to protect from freezer burn or contamination (sausage, desserts, chicken patty). Advised PIC to cover all food items.

Observed employees handling food items without a hair restraint. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed water nesting on the bottom floor of the reach in cooler (by door leading to the back of the house). Please have the cooler serviced to see if a drain line is clogged. The water should be cleaned so the cooler will stay dry.

Also, the reach in cooler (that holds the eggs) has ice on the motor. Both cooler will need to be serviced and maintained in good repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the lights in the middle of the 3-compartment sink missing the protective shield as well as the light in front of the walk in coolers.

Observed the ventilation food above the dishwasher with rust on it. The vent will need to be cleaned and sealed or replaced to reduce contamination of clean dishes.

Observed bowls in the reach in cooler, plates and bowls on the hot line, and bowls in the back of the house not inverted or covered to protect from contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed an accumulation of a white mold-like debris on the interior surface of the the juice machine. Employee started the cleaning process (COS).

Observed a build-up of old food debris in the drawers underneath the fryers, underneath the lid of the prep top cooler, drawers below the prep top unit, exterior surface of the waffle makers, and inside of the microwave.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the toilet in the men's restroom in need of cleaning due to bodily fluids on the interior and exterior surface.

Observed blueberry bites, sausages, and fried pickles stored in the reach in freezer with no covers or in portion size bags. PIC covered all food products to protect from contamination (COS).

Observed the white chute on the ice machine with a black mold like debris. PIC remove the white surface and immediately cleaned it (COS).

Observed a dirty utensil stored with the clean utensils hanging in front of the 3-compartment sink. PIC removed the utensils and explained the cleaning process to the dishwasher (COS).

Observed the exterior surfaces of the prep top unit and the pull out drawers of the prep unit in need of cleaning due to old food debris.

Observed the the pipe on the handwashing sink in the men's restroom leaking water on the floor (water puddling on the floor). The PIC mopped the water and called Hardin Plumbing to repair the pipe.

Observed excessive grease on the lid of the grease receptacle.

Observed the lights in the middle of the 3-compartment sink missing the protective shield as well as the light in front of the walk in coolers. Observed the protective shields in need of cleaning throughout the kitchen and the back of the house.

Observed the ventilation hood above the dishwasher with rust debris. The vent will need to be cleaned and sealed or replaced.

Observed several TCS food items not holding the proper temperature of 41F or below in the reach in cooler for the salads. Please service the unit immediately and discard all food products.

Observed a tray of eggs on the hot line without the time that they were placed out of the cooler. Facility is using TPHC for the eggs.

Observed several food items stored improperly without a lid or overhead protection to prevent contamination. (Reach in cooler (front-end): waffle mix, green beans, mac and cheese).

Observed the sanitizer bucket at 0 PPM quaternary ammonium. PIC remade the solution with bleach and it was at 50-100 PPM (COS)

Observed several food items without a preparation or disposal date in the walk in cooler (waffle mix, beef, chicken, steak, and diced beef (lowboy cooler). All prepped food items have a shelf life of 7 days.

Observed a chemical bottle stored by the 3-compartment sink with no label.

Observed (2) dead roaches and (1) live roach in the storage room where the replacement drink syrups are.

Observed a hanging fly strips by the back door with several insects on it. The strip will need to be replaced.

Observed several bottles of substances, seasonings, and condiment bottles without a label to properly identify.

Observed a can of green beans and a box of cooking oil stored on the floor by the walk in coolers.

Observed the food storage shelves in the walk in cooler with rust on them. Observed the shelf with the steam well in the back of house with rust on the bottom shelf. Shelves should be replaced or repainted/sealed to make them smooth, easily cleanable, and nonabsorbent.

Observed the microwave oven on the hot line in need of cleaning due to old food debris on the interior surface.

Observed the interior surfaces of the prep unit in need of cleaning and the metal pans that holds the food and condiment bottles.

Observed the reach in cooler on the front end with water nesting on the bottom shelf. Towels are in the bottom to soak up the water, but they are completely drenched. The towels must be removed and the water must be dried up regularly.

Observed the vents on the ice machine with a thick dust debris. Observed the exterior surface and exterior of the nozzles where the containers of juices are stored in the juice machine with a white mold-like substance. This will need to be cleaned immediately.

Observed the women's restroom without a garbage can with a lid.

Observed excessive grease on the ground around the base and top of the grease receptacle.

Observed the floor in the walk in cooler and freezer in need of cleaning due to debris and water nesting in the walk in cooler.

Observed the lights in the middle of the 3-compartment sink missing the protective shield as well as the light in front of the walk in coolers.

Observed the ventilation system on the hot line in need of cleaning due to grease buildup.

Observed the ventilation hood above the dishwasher with rust debris. The vent will need to be cleaned and sealed or replaced.

Observed the food permit not displayed.

Observed a sleeve of cups resting on the floor by the handwashing sink. All single-service items should be stored 6" or higher off the floor.

Observed the sanitizer buckets on the hot line at 200 PPM chlorine. Sanitizer was remade to 50-100 PPM. (COS).

Observed (3) boxes of chocolate low-fat milk with an 2/27/24 expiration date. Milk was discarded (COS).

Observed several cold holding units without a temperature measuring device inside for an accurate temperature.

Observed (3) roaches crawling on the walls in the back of the restaurant near the 3-compartment sink and the prep table. Facility will need pest control to treat the facility by 3/10/24. I will return on 3/11/24 to check the records. Keep the regular scheduled appointment for March 2024 too. (Treat twice in March).

Observed the permit still expired. A legal notice was issued for permit payment by 3/7/24. A total of $400.00.

Observed the food storage shelves in the walk in cooler with rust on them. Shelves should be replaced or repainted.

Observed the vents on the ice machine with a thick dust debris.

Observed the women's restroom without a garbage can with a lid.

Observed the lights in the middle of the 3-compartment sink missing the protective shield as well as the light in front of the walk in coolers.

Observed several TCS food items not holding the proper temperature of 41F or below (prep unit: American cheese; diced ham; hashbrown; diced tomatoes, shredded American cheese). Please service the unit.

Observed several items on the steam well with temperatures below 135F. All items should be 135F or above when hot holding them.

Observed the eggs being held in a tray without the time that they were placed out. Facility is using TPHC for the eggs.

Observed an employee's cup stored on the prep table by the coffee and tea with no lid or straw on the cup. The cup was discarded (COS). Also observed a pack of cigarettes and a lighter stored on a pack of bread in the back of the facility.

Observed several food items stored improperly without a lid or overhead protection to prevent contamination. (walk in cooler: 2% milk, tomatoes, pickles; reach in cooler (front-end) green beans, mac & cheese, waffle mix, strawberries).

Observed no sanitizer bucket on the front-end to wipe down the tables or equipment.

Observed several TCS items stored in the walk in cooler and reach in without a preparation or disposal date. (tomatoes, pickles, green peppers, hashbrown, waffle mix, green beans, mac and cheese, strawberries, etc.)

Observed a chemical bottle stored on the front-end with napkins, sauces, etc.

Observed bottles of white substances with no name to properly identify what they are. (Repeat)

Observed the dishwasher and the server making drinks and prepping food items with no hair restraint.

Observed the hand sink in the back clogged up. The water is not draining properly . A plumber should be called within the next 3 days to fix the sink. FU will take place during the next inspection. (Repeat)

Observed the food permit expired. A total of $400.00 is due to the Health Department within 10 days.

Observed the food storage shelves in the walk in cooler with rust on them. Shelves should be replaced or repainted.

Observed the ceiling and vents (blowers) in the walk in cooler in need of cleaning due to dust debris.

Observed the microwave oven in need of a deep cleaning. Please develop a cleaning schedule for it.

Observed water nesting on the bottom of the reach in cooler on the front-end. Please service ASAP.

Observed the prep unit, the waffle makers, and trays holding sauces with a thick food accumulation. Food contact surfaces should be cleaned regularly.

Observed the women's restroom without a garbage can with a lid.

Observed the floor tile in the women restroom with a crack. Please replace or seal with cement to make smooth.

Observed the lights in the middle of the 3-compartment sink missing the protective shield . Also in front of the walk in cooler.

Observed an employee's cup & plate stored on counter top by the coffee.

Observed (2) containers with a white substance stored on the dry storage rack by the walk in freezer. Please label all items so that they are identified. (Repeat)

Observed the handwashing sink on the front-end being used as a dump sink. Please "ONLY" use the handwashing sink for washing hands.

Observed the ice scoop laying in the ice. PIC stood the scoop up so that it wouldn't contaminate the ice. (COS)

Observed the women's restroom without a garbage can with a cover.

Observed (2) employee's drinks stored by the drink station. Employee's discarded the drinks. (COS)

Observed several items above 41F in the reach in cooler. Please service unit. All items were discarded. (COS)

Observed eggs (shelled) sitting on counter top with no discard time for using TPHC. Eggs were placed back in the reach in cooler. (COS) Please add a time stamp showing in 4 hours the eggs will be discarded.

Observed no covers on green beans and waffle batter in the reach in cooler and no cover over several items in the reach in freezer. All items were on the front-end service station.

Observed several items in the walk in cooler with no dates for preparation or disposal (gravies, tomatoes, onions, chicken breast, green peppers, and roast beef). As well as food items with pull dates of 7/10, 5/25, and 6/18. Please update all dates on recently prepped food items. Also observed mac & cheese, green beans, and waffle batter in the reach in cooler (front end) with no dates.

Observed several containers of white substances with no labels to identify them. Also two containers on the storage shelf in the back need labels.

Observed steak sitting on counter top improperly thawing. Demonstration was shown to the employee on how to properly thaw food items. (COS)

Observed a box of turkey sausage on the floor in the walk in freezer.

Observed the permit expired. Facility owes $400.00 to the health department. Please make payment by 7/27/2023.

Observed a box of to-go containers stored on the floor by the hand sink in the back. Employee removed the box (COS).

Observed several tile pieces missing or damaged on the floor in the front area. Tile will need to be replaced or properly sealed to make the floor smooth, easily cleanable and nonabsorbent.