Oct 31, 2025
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
CFSM certifications that are posted have expired. CFSM shall be updated within 30 days. PIC notified
315 W CLINTON ST GRAY, GA 31032
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
CFSM certifications that are posted have expired. CFSM shall be updated within 30 days. PIC notified
Routine
Routine
Routine
Routine
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed box in walk in freezer stored under the storage racks on the ground. Items must be stored at lets 6 inches above the ground. PIC notified.
511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.
(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.
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.
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.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed multiple employees without hair restraints on. All employees must be wearing hair restrains while handling food items. PIC notified.
511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.
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.
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.