1425 13TH ST COLUMBUS, GA 31909
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand washing sink in bar lacking available soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Person in charge placed soap at the hand sink.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed diced tomatoes, romaine lettuce, and shredded parmesan cheese located in designated produce walk-in cooler cold holding at 58*F. Rule: 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrective action: Person in charge discarded food items.
Routine
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed croutons stored in salad area not covered. Observed pico de gallo stored in reach in cooler uncovered. Observed several food items in reach-in freezer uncovered. Observed berries in bar area stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Person in charge instructed employees to cover all items.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed a pair of tongs on the top of lettuce in prep-top cooler. Handle was in lettuce. Rule: 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. Corrective Action: PIC removed the tongs.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods (annotated on temperature log *) located in the prep-top cooler not holding at temperatures less than 41°F (5°C). Ready-to-eat, time/temperature for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded the food items.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand washing sink located in the food prep area lacking a hand-drying provision. Each handwashing sink shall be provided with individual, disposable towels. COS: PIC replenished hand-drying provision on-site.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed sanitation concentration less than required concentration. A quaternary ammonium compound solution shall have a minimum concentration as specified in the Rule 511-6-1.07 (6)(g). COS: PIC had employee prepare new sanitation concentration to the required concentration.