2242 HWY 441 S DUBLIN, GA 31021
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed pan in the handsink located by the dish machine. CA: A handwashing sink shall be maintained so that it is accessible at all times by employees. COS: Moved during inspection.
Routine
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Reach in cooler part of the salad prep cooler has a build up of food debris on the bottom. All of the reach in chicken coolers have food build up on the handles, and on the top of the coolers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Pack of sanitizer wipes stored on a prep table located behind the fry pull freezer. Another pack was located on same shelf as single use cups shelf was located above chicked hot holding station. CA: Poisonous or toxic materials shall be stored so they are located in an area that is not above food, equipment, utensils, linens, and single use and single service articles; COS: Moved during inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Cart in front of handsink by salad prep area and cart blocking back handsink. A handwashing sink shall be maintained so that it is accessible at all times by employees; COS: Moved during inspection.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Sanitizer wipes stored next to gloves, bread and to go containers throughout the store. All poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, single-service and single use articles; cos: moved during inspection.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Pans stacked wet. After cleaning and sanitizing, equipment and utensils: shall be air-dryed; COS: Re-washed during inspection.
Initial