GA BOB'S BBQ

Observed in-use utensils stored inside the food container with the handle touching the food inside the prep top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Corrected on Site (COS): Person in charge (PIC) removed the utensils from the food containers.

Observed the lid of the dumpster open while not in use. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Keep the dumpster closed when not being used.

Observed build-up of grease on the wall behind the fryers. Physical facilities, such as floors, walls, and ceilings, must be cleaned. Clean the wall behind the fryers.

Observed equipment that is no longer in use by the facility on the back porch. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Have the equipment that is no longer used removed from the premises.

Observed cooked turkey stored inside the prep cooler after its discard date of 1/31. A food that requires datemarking shall be discarded if it exceeds 7 days. Corrected on Site (COS): Cooked turkey discarded.

Observed a container of boiled eggs with no date marking label on the container indicating either the prep or the discard date. 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. Corrected on Site (COS): Boiled eggs discarded.

Observed no written notification for consumers to alert them of the major food allergens. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Corrected on Site (COS): A template was provided to the establishment today.

Observed an ice scoop in the kitchen stored on top of the ice machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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. Wash, rinse, and sanitize the ice scoop and place it on a cleanable surface.

Observed the slide door of the dumpster open, and it was not being used when observed. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Keep the dumpster closed when not being used.

Observed build-up of grease on the wall behind the fryers. Physical facilities, such as floors, walls, and ceilings, must be cleaned. Clean the wall behind the fryers.

Observed previously used equipment stored on the back porch and observed used equipment that is not in operation or not being used inside the establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is non-functional or no longer used. Remove equipment that is no longer being used to prevent the attraction of pests and rodents.

Observed the roof along the back porch in despair with large holes. Also observed a gap in the ceiling in the kitchen near the walkway between the food prep and wareawashing area. All physical facilities shall be maintained in good repair. Replace the damaged roof and repair the ceiling in the kitchen.

Observed condensation driping into the walk in cooler and splattering onto foods. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Employee relocated the food items near the leak. Have the leak repaired immediately.

Observed bowls and cups used as dispensing in bulk container of sauces and seasonings. 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. Obtain scoop with a handle to prevent cross contamination.

Observed heavy build-up of grease and food debris underneath and in-between the fryers. Physical facilities such as floors must be cn leaned as often as necessary. Clean the wall behind the fryers and and the warmer cabinet..

Observed previous used equipment stored on the back porch and near the dumpster pad. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove equipment that no longer is being used to prevent attraction of pest and rodents.

Observed the roof along the back porch in disrepair with large holes. All physical facilities shall be maintained in good repair. Replace damaged roof.

Observed a gap underneath the back door where outside light is noticed. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal the bottom of the back door with weather stripping to prevent any rodents or pests from entering inside of the building.

Observed no inspection report in the drive-thru window area. 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. Post today's inspection report in the drive-thru window.

Observed debris on the ground around the dumpster outside. Garbage/trash/debris is not allowed to be on the ground. Clean around the area and place the debris inside the dumpster.

Obseeved both side doors on the dumpster open, also observed the lid on the grease recetacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment.

Observed heavy build-up of grease and food debris underneath and in-between the fryers. Physical facilities such as floors must be cleaned as often as necessary. Clean the floor beneath and in-between the fryers.

Observed the exit walkway in disrepair. All physical facilities shall be maintained in good repair. Have walkway repaired or replaced.

Observed a gap underneath the back door where outside light is noticed. outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal the bottom of the back door with weather stripping to prevent any rodents or pests from entering inside of the building.

Observed no inspection report in the drive-thru window area. 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. Post today's inspection report in the drive-thru window.

Observed no second page of the inspection report during the inspection today. 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. Keep the complete report together or keep the addendum sheet in a location for easy access when needed.

Observed debris on the ground around the dumpster outside. Garbage/trash/debris is not allowed to be on the ground. Clean around the area and place the debris inside the dumpster.

Observed heavy build-up of grease and food debris underneath and in-between the fryers. Physical facilities such as floors must be cleaned as often as necessary. Clean the floor beneath and in-between the fryers.

Observed black mildew-like growth inside of the ice machine. To prevent mildew-like growth, food contact surfaces such as ice machines must be cleaned frequently. Clean the inside of the ice machine.

Observed several time/temperature control for safety foods inside the walk-in cooler and reach-in cooler still being used after the discard date: Potato Salad (discard date of 7/8), Cooked Sausage Links (discard date of 7/8), and Cooked Ribs (discard date of 7/2). A food that requires date marking shall be discarded if it exceeds 7 days, not including when the product is frozen. Corrected on Site (COS): Foods discarded.

Observed am all-purpose cleaner chemical spray bottle and bleach bottle stored around bottles of straws in the front service area. All chemicals must be stored away from food, single-use items, and clean equipment/utensils. Place chemical bottles in the chemical storage area.

Observed two sugar bins with no common name labeled on the outside of the container. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label the containers with the common food item name.

Observed no inspection report in the drive-thru window area. 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. Post today's inspection report in the drive-thru window.

Observed no inspection report posted inside the establishment for customers dining to eat. Told the frame broke and that is why the inspection report was not posted on the wall in the establishment. 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. Post today's inspection report for public view.

Observed heavy build-up of grease and food debris underneath the fryers. Physical facilities such as floors must be cleaned as often as necessary. Clean the floor underneath of the fryers.

Observed several time/temperature control for safety (TCS) foods inside the reach in cooler above 41°F: raw chicken tenders 45°F, cooked sausage 47°F and Cooked Chicken Leg Quarter 48°F. Also observed a large amount of water pooled at the bottom of the unit. Ambient air temperature of the unit is 46F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee discarded the foods.

Observed several time/temperature control for safety foods inside the walk in cooler and reach in cooler not date marked: Cooked Chicken Leg Quarters, Cooked Ribs, Boston Butt, Boiled Egg and Cooked Sausage. Employee stated the food items were prepped Monday. 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. Employee started to date mark the food containers.

Observed container of green beans with a prepped date of 1/29 and discard date of 2/4 inside the reach in cooler still being used. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Employee discarded the green beans.

Observed no inspection report in the drive thru window area. 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. Post today's inspection report in drive thru window.

Observed single use bowls being used to dispense ready to eat sauces inside the bulk sauce containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment. Obtain dispensing utensil with handle.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the prep cooler, reach-in cooler, and walk-in cooler above 41 F. The ambient air temperature inside the prep cooler at 59 F, the ambient air temperature inside the reach-in cooler at 44 F, the ambient air temperature inside the walk-in cooler (according to the thermometer inside of the walk-in cooler) at 48 F, and (according to the thermocouple) at 44 F. The inspector's thermometer was calibrated to 32 F during the inspection today. All cold-hold TCS foods must be 41 F or below. Corrected on Site (COS): All TCS foods discarded.

Observed the Person In Charge (PIC) not being aware of the food safety knowledge such as temperature requirements and of having thermometers for taking temperatures of food and knowing the ambient air temperatures. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have maybe tailored, as appropriate, to the employee’s duties related to food safety issues. The CFSM must be responsible for training the staff on food safety.

Observed an employee's opened water bottle and open single-use cup in the kitchen area. 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. Corrected on Site (COS): Opened bottle and single-use cup discarded.

Observed no thermometers stored inside the small reach-in cooler (next to the prep cooler) and inside of the three-door reach-in cooler during the inspection today. Observed a broken thermometer stored in the prep top cooler. A temperature measuring device shall be located inside the cold holding units to measure the air temperature in the warmest part of mechanically refrigerated units. Purchase thermometers to place inside all of the cold-holding units that are missing thermometers.

Observed no thermometer that is used to take temperatures of foods at the establishment today. Told by one of the managers that the thermometer broke this morning and another thermometer had to be purchased. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Corrected on Site (COS): One of the managers went to a local store and purchased a digital thermometer.

Observed a fly trap device with dead flies located on it stored directly above the food prep area where soups and beans are hot held and next to the dry storage food area. Insect control devices shall be installed so that:(i) The devices are not located over a food preparation area, and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Corrected on Site (COS): Employee moved the device from the area. Please clean and sanitize the food prep area before prepping foods.

Observed a prep cooler (59 F), three-door reach-in cooler (44 F), walk-in cooler (44/48 F), and the walk-in freezer (38 F) not holding at the correct ambient air temperatures. Noticed a bucket filled with water stored inside of the walk-in cooler that is collecting the water that is dripping from the fan part inside of the unit. Also, noticed pans stored on the top shelf inside of the walk-in freezer that was collecting water that is dripping from the top of the unit. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. All cold hold units must be repaired. The walk-in cooler must be at the recommended ambient air temperature of 37-39 F and the walk-in freezer must be at an acceptable temperature for the ambient air which will allow the food items inside to be at a frozen state.