1231 COLLEGE DR MADISON, GA 30650
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed ice buildup in the walk-in freezer (ceiling, pipe, around the ventilation unit )
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed sandwiches and broccoli not held at 41°F or below as required. The temperature range was 44°F to 50°F. Time/temperature control for safe food shall be held/maintained at 41°F or below for cold holding. COS: Time as a temperature control was used as a corrective action based on the prepared time disclosed by the person in charge. Sandwiches were put in the walk-in cooler to be actively cooled before the next service.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed brown/black stain, mold-like substance on the top inside, the drip plate, and the outer surface of the ice machine. All food contact surfaces must be cleaned and sanitized frequently to prevent mold-like substance buildup or accumulation. The ice machine shall be serviced and cleaned by 09/26/2025
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed baked squash fully covered on the rack, and sandwiches stored at room temperature in the main kitchen and front service area. CA: Ensure food is properly cooled by using proper cooling methods such as ice baths, shallow pans, and a loosely covered container or actively cooling in a cooler (walking cooler). The person in charge was instructed to put food in the proper units and loosely cover them.
Routine
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Current inspection not displayed
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed ice buildup in the walk-in freezer
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed spatulas above the 3-compartment sink with stain and small break pieces around the silicone part (white). All equipment shall be in good repair.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed small portions of salad on a display shelf at front service at room temperature. The temperatures were 58°F above the required temperature of 41°F or below for cold holding. Corrective Action (CA): time/temperature control for safety (TCS) foods shall be 41°F or below for cold holding. Corrected on-site (COS): all concerned food were discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed small portion of corn salsa at pass-thru (right) with a temperature between 128°F-131°F below the required temperature of 135°F or above for hot holding. Also observed small portion rice at steam table at 116°F at right front service. CA: TCS foods shall be 135°F or above for hot holding. COS: the corn (salsa) was reheated to 180°F and redistribute for service. The small portion of rice were discarded.
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed spatulas above the 3-compartment sink with stain and small break pieces around the silicone part (white). All equipment shall be in good repair.
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
No heat test device or test strip for dish washer.
Routine