Commerce, Jackson County

Mr. K BBQ

2311 N ELM ST COMMERCE, GA 30529

Food

Latest score

May 27, 2026

City

Commerce

County

Jackson

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Oct 23, 2025

Routine

Score: 817 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed multiple time/temperature control for safety (TCS) items in meat make table and kitchen make table 2 held above 41F. CA: PIC instructed all TCS items must be held at 41F or below. Items discarded. COS.

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: Yes

Observed containers of food throughout kitchen without lids. Corrective Action (CA): Person in Charge (PIC) instructed to ensure all foods not actively cooling are stored covered. PIC covered items. COS. REPEAT.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

Observed mold/debris build up in bulk ice machine. CA: PIC instructed to clean bulk ice machine at a frequency that prevents mold/debris build up.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: Yes

Observed knife stored between hand sink and make table. Observed scoops without handles stored in bulk products. REPEAT.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: Yes

Observed customer plates not stored inverted on shelf above make table. COS. REPEAT.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

1 ptsCorrected: NoRepeat: Yes

Observed shelving and interior floors of reach in coolers and freezers lined with cardboard. Observed metal woks with tapped and towel wrapped handles. REPEAT.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)

1 ptsCorrected: NoRepeat: No

Observed chlorine test strips that expired in 2022.

Feb 6, 2025

Routine

Score: 8210 violations

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2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: Yes

Repeat- Observed unapproved (open cups) staff drinks stored at food handling workstations. All staff dinks at workstations must be in a single service cup with a lid and straw, and drinks shall be stored below food levels. COS

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: Yes

Repeat- Observed containers of food in reach in coolers and freezers without proper covers or lids. Cover all food in storage. Food covered w/ wrap. COS

12B - personal cleanliness

Regulation: 511-6-1.03(5)(j) - hair restraints (c)

3 ptsCorrected: YesRepeat: No

Observed food handlers without proper hair restraints. Staff shall restrain hair in hair nets, hats, caps, or ties. COS

12B - personal cleanliness

Regulation: 511-6-1.03(5)(g) - jewelry (c)

3 ptsCorrected: YesRepeat: No

Observed food handlers with improper jewelry (watch, I watch, engraved rings). Food handlers may only wear a single smooth metallic band type ring on hands or wrists. Jewelry removed. COS.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

In use knives observed stored between prep top and prep table. Store utensils on clean and dry surface. COS.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: YesRepeat: No

Observed upright and exposed plates, bowls, sauce trays and other tableware on front line wire rack shelves. Need to store covered or inverted by 2/16/25

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)

1 ptsCorrected: NoRepeat: No

Observed to go containers being used/reused as food scoops. Provide proper scoop with defined handle. TO go items removed. COS.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)

1 ptsCorrected: NoRepeat: No

Observed shelving and interior floors of reach in coolers and freezers lined with cardboard. Observed metal woks with tapped and towel wrapped handles. Provide non-absorbent, easily cleanable and durable materials. Do not reuse cardboard or line shelves with tinfoil. Correct by 2/16/25.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed several rusted shelves under prep tables, and fire system lines on hood with grease/oils/debris. Clean surfaces to prevent accumulations. Complete by 2/16/25.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed accumulations of splash, dust, and/or debris on floors under shelving, equipment, walls and ceiling vents. Clean surfaces by 2/16/25.

Jul 8, 2024

Routine

Score: 816 violations

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2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: Yes

Observed numerous unapproved drink containers at work prep stations throughout kitchen. Corrective Action (CA): Person-in Charge (PIC) instructed employee drinks in food prep areas must be in single service cup with lid and straw. Drinks removed.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: Yes

Observed handsink by 3-compartment sink out of paper towels. CA: PIC instructed to maintain handsinks stocked with soap and paper towels. Dispenser restocked.

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: Yes

Observed numerous food containers throughout kitchen stored uncovered. CA: PIC instructed all food in storage, not actively cooling must be stored covered. PIC covered all uncovered containers.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: Yes

Observed chlorine sanitizer concentration in dish machine at 0 ppm. CA: PIC instructed to maintain concentration of chlorine sanitizer between 50-100 ppm. Use three-compartment sink to wash, rinse, and sanitize until dish machine sanitizer is testing at correct concentration.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(e) - conditions of use (p, pf, c)

4 ptsCorrected: YesRepeat: No

Observed Quat-10 sanitizer for dining tables in spray bottle at concentration of 400 ppm+. Observed numerous household insecticides in establishment. CA: PIC instructed to dilute Quat-40 sanitizer to concentration between 200-400 ppm, PIC remade sanitizer, insecticides discarded.

10D - food properly labeled; original container

Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)

3 ptsCorrected: YesRepeat: No

Observed numerous spices/bulk white powders removed from original container not labeled. CA: PIC identified all items and labeled containers. COS.

Jan 2, 2024

Routine

Score: 829 violations

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2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

Observed staff (chefs and prep) drinking from unapproved containers (open cups, soda/water bottles) at workstations. All food handler drinks at stations shall be in a single service cup with a lid + straw, and be stored to prevent contamination of food items. Drinks removed.

2-2D - adequate handwashing facilities supplied & accessible

4 ptsCorrected: YesRepeat: No

Observed Dishline hand sink being used to store equipment/utensils, and prep line hand sink blocked by bulk food container, trash can and dish cart. Use hand sinks only for handwashing and keep sinks easily accessible for use. Sinks emptied, unblocked and cleaned.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: No

Observed employee restroom hand sink and prep line hand sink with empty paper towel dispenses. Keep paper towels properly supplied at all hand sinks. Dispensers refilled.

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: Yes

Observed numerous food containers in WIC, RIC, storage and prep top coolers stored uncovered. All food in storage shall be properly covered. Lids, covers and plastic wrap placed on containers.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: Yes

Observed dishwasher chemical (Clor.) at a 0ppm concentration. Chemical concentration for chlorine must be greater than or equal to 50ppm and should be around 100ppm. Tested twice with priming sanitizer between cycles. Contact dish machine tech and have unit serviced. Utilize manual sanitizing in 4 comp. sink with chlorine between 50 - 100ppm.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: Yes

Observed cases and containers of food on floor in walk in units. Keep food stored on shelving or large containers at least 6" off floor. Items placed on shelves.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed active ants on dish line and storage shelves over bus carts. Previous CPO report dated 12/18/23 by American Pest Control indicated no activity. Contact CPO and retreat facility for any activity by 1/12/24

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

Observed in use utensils in room temp water, in between counters or hanging on cook line handles. Store in use utensils in hot (135F or higher) water, clean and dry or in product being served with handle exposed.

14C - single-use/single-service articles: properly stored, used

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)

1 ptsCorrected: YesRepeat: No

Observed single service container being used as rice scoop. Utilize durable utensils with a handle such as an ice type scoop, or large spoon.

Jul 6, 2023

Routine

Score: 878 violations

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2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)

4 ptsCorrected: NoRepeat: No

Observed water temperature in men and womens restroom hand sinks under 100F. Corrective Action (CA): Person-in charge (PIC) advised all hand sinks must reach a minimum of 100F water temperature.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Observed hand sink across from stove and hand sink next to vegetable prep sink blocked, or being used to rinse pots and pans. CA: PIC advised that hand sinks are for hand washing only. Pans removed from front kitchen hand sink to four compartment sink, items removed from hand sink next to prep sinks. COS.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: No

Front kitchen hand sink and prep sink next to prep sinks not stocked with paper towels. CA: PIC advised to ensure all hand sinks are stocked with paper towels. Paper towels restocked. COS.

4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: NoRepeat: No

Observed food items throughout establishment not covered when not in use. CA: PIC advised all food items not actively cooling must remain covered.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Observed chemical concentration in dish machine at 0 ppm for chlorine sanitizer. CA: PIC advised that all chlorine sanitizer must remain at a concentration of 50-100 ppm. Four compartment sink sanitizer compartment properly set up at the proper concentration. COS.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food stored on floor in walk-in cooler, not 6 inches off the ground.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed bowl used as scoop in bulk container in walk-in cooler.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)

1 ptsCorrected: NoRepeat: No

Observed residential fridge used in kitchen. All equipment must be commercially rated with NSF or ETL sanitation stamp.