Freddy's Frozen Custard

Employee drink bottle (Thermos) containing a clear liquid was improperly stored next to a container of sugar and above boxes of single service articles in the dry storage area. PIC advised that single use drink cups with a lid and a straw are allowed in a food preparation if the drinks are stored in a designated area away from food and food contact surfaces.

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 black build up and rust on spatula and weight used for cheese stored in the dish storage area. PIC corrected on site by discarding both items. PIC will ensure that all dishes stored in the dish storage area are properly cleaned and sanitized.

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 two packs of white American cheese in the walk in cooler with an expiration date of 3/20/2026. PIC corrected on site by discarding the two packages of cheese.

n 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.

Also observed several employees with long hair that was not properly restrained. PIC will provide proper hair restraints for staff members working in the food preparation area.

511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

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 location failed to post a copy of the top portion of the inspection report in the drive thru window. PIC will place a copy of the current report from today in the drive thru and lobby area.

11-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed the bottom of a cold pan in the dish storage area in bad repair. PIC discarded the pan due to cracks and chips that could lead to potential physical contamination.

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 ceiling tile not properly installed in the kitchen area due to maintenance work that is being done according to the PIC. PIC will have the ceiling tiles reinstalled by 3/26/26.

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 build up on the can opener. CA- PIC removed and washed, rinsed, and sanitized the can opener.

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 two pieces of lettuce that contained brown leaves. CA-PIC discarded and will monitor all lettuce and produce. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection

Observed dishes wet nesting in the dish storage area. CA- PIC coached staff on proper air drying procedures.

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 severe mold build up on vents in the kitchen area above the storage and veggie prep area. Ceiling tile was also stained. PIC advised to contact a mold cleaning, removing, and remediation company to remove and determine the source of mold build up on the vents by 9/18/25.

PIC will email a plan of action and completed work order to robert.lewis1@dph.ga.gov by 9/18/25.

Observed food products stored beneath the hand sink. PIC corrected on site by relocating all food items to prevent potential contamination.

511-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas:

1. Locker rooms;

2. Toilet rooms;

3. Dressing rooms;

4. Garbage rooms;

5. Mechanical rooms;

6. Under sewer lines that are not shielded to intercept potential drips;

7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

8. Under open stairwells; or

9. Under other sources of contamination.

Observed team member wearing artificial nails, fingernail polish and jewelry on her fingernails (stones).PIC advised that gloves must be worn when the employees when artificial nails are working with or exposed to food.

Observed scoops used to scoop custard stored in a container with custard residue. PIC advised that the dipper well was removed based on Ecosures recommendation. PIC advised that scoops and in use utensils must be stored in a dipper well with cold running water that is being drained or a clean dry container. PIC advised that in use utensils can also be stored in hot water at a minimum of 135 degrees f or higher. PIC will email a service work order to have the dipper well installed by 4/2/25.

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

Observed build up (old food debris) at the bottom of the reach in cooler. PIC will clean the reach in cooler by 3/22/25.

Observed build up in the crevices of the changing table in the women's restroom. PIC will have the changing table cleaned by 03/21/25.

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 stained ceiling tile in several areas of the kitchen. CA- PIC will attempt to have the ceiling tile cleaned by 4/2/25.

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.

Observed drink machine nozzles with black mold-like accumulation and pink accumulation on ice machine deflector.

Stored cleaned containers contained debris accumulation. PIC removed containers.

Observed wiping cloth not sored in sanitizer solution between uses. PIC stored wiping cloth in solution.PIC placed wiping cloth in sanitizer solution. Also observed wiping cloths stored in a quat solution below 200 ppm.

Observed water accumulation in cabinet below custard prep area and in reach-in cooler, as well as in walk-in cooler.

Observed door frame and exterior door of reach-in cooler, located in the make line, with debris and mold-like accumulation.

Observed mops and brooms stored directly on floor. Maintenance tools must be stored off the floor.

Observed ceiling tiles with excessive staining in the kitchen prep area.

Dented can goods observed stored with can goods in good condition

Quat sanitizer observed at 0 ppm in the three-compartment sink. Quat sanitizer must reach 200-400 ppm.

Clean pans observed wet stacked on the dish storage shelf

Build up observed in cabinets below the drink area

Trash cans with a lid used for personal items in the ladies restroom did not have can liners

Mops stored on the floor. Mops must be stored off the floor

Employee drinks improperly stored. Employee drinks must be stored in a designated area. PIC advised that cups must be single use with a top and a lid

Observed the black push carts with old food debris on them. Make sure to clean the carts after each use. Also observed the container of sauerkraut with black mold-like specs on the outside of it. The food product did not appear to have the substance on it. The product was discarded (COS).

Observed water nesting on the floor by the replacement drink containers. (Repeat). Also observed the floors in need of cleaning in the walk in cooler.

Observed the vents throughout the kitchen with black and white mold-like specs. Please clean the vents/HVAC vents. (Repeat)

Observed a cup sitting on the canned goods rack. Please store in a designated area. PIC Discarded the cup. (COS).

Observed (1) pan of lettuce in the walk in cooler brown and turning brown. Also, observed (3) pans of lettuce on the prep top cooler turning brown and not honestly presented. Observed a box with about 8 bananas inside the reach in cooler on the front end brown and mushy. PIC discarded all items. (COS)

Observed onion rings stored in the reach in cooler with no cover or in portion sized bags.

Observed the ice machine in need of cleaning. The chute has a black mold-like build up growing on the inside. (Repeat)

Observed the can opener with a thick rust film on it. Please stop using and order a new can opener.

Observed white American cheese, (3) pans of sliced tomatoes, lettuce, and sauerkraut prepped in the walk in cooler with no preparation or disposal dates. PIC added dates on each items. (COS)

Observed (1) container of sugar stored with no name to identify it.

Observed (2) cans of seasonings by the grill that was unable to be identified by the employees without food labels and several condiments bottles on the prep top cooler without labels.

Observed water nesting on the floor by the replacement cases of syrup for the drink machine. GM has been in contact with Pepsi via email. Please keep floor clean until Pepsi resolve the problem.

Observed several vents/HVAC vents in need of cleaning due to dust and a black mold-like substance on them.

observed (1) light out over the ventilation system over fries station and (1) light missing over the grill station.

Observed the door on the bottom of the prep top cooler (on serving line) being held together with a bottle of chemical. Water was also nesting on the bottom of the unit. The unit will need to be serviced.

Observed the outside dumpster missing a drain plug.

Observed several bags of trash and boxes on the ground right by the garbage dumpster. Please clean this area.