136 W SOLOMON ST GRIFFIN, GA 30223
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(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed non-food contact surfaces are not clean (ex. shelving throughout, exteriors of cook equipment, interiors of coolers and freezers).
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Time/Temperature Control for Safety (TCS) items unable to maintain temperatures of 41 degrees F or below.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed times are not placed on pizza sauce based on the written time as a public health control (TPHC) procedure for the facility.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed prep top cooler and cooler bottom unit at sandwich makeline does not consistently maintain 41F or below.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed scoop without handle stored in bulk food container.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single serve pizza boxes stored on the floor.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee personal items stored on shelving on prep line above prep top cooler.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee jacket stored above consumer single serve pizza boxes.
Regulation: 511-6-1.07(2)(i) - light bulbs, protective shielding (c)
Observed ceiling light bulbs without protective light shield covering.
Routine
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed non-food contact surfaces are not clean (ex. shelving, exteriors of cook equipment, gaskets, interiors of coolers and freezers).
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed floors behind and underneath cook equipment, coolers and freezers not clean.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Time/Temperature Control for Safety (TCS) foods do not all maintain temperatures of 41 degrees F or below.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed time/temperature control for safety (TCS) foods do not all maintain temperatures of 135F or above.
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
Observe employee health policy not available at inspection. Employees must have access to policy during inspection.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed prep top cooler unit at pizza makeline does not consistently maintain 41F or below.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed non-food contact surfaces are not clean (ex. shelving, exteriors of cook equipment, gaskets, interiors of coolers).
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Time/Temperature Control for Safety (TCS) foods do not all maintain temperatures of 41 degrees F or below.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed reach in cooler does not consistently maintain 41 degrees F or below.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed non-food contact surfaces are not clean (ex. shelving, exteriors of fryers, gaskets, exteriors of bulk food containers).