Southern Star Grill

TCS foods in the walk-in cooler observed at 47-48F. The PIC was able to provide proof that they had two delivery trucks back to back causing the temperature increase in the last two hours. The walk-in cooler appears to be function properly. CA: 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). COS: PIC dropped the temperature in the walk-in cooler; allowing the food to cool down quickly.

Observed utensils in the kitchen and drink preparation area stored in water between 70°F and 90°F. Observed utensils stored on top of food in the prep cooler. CA: In-use utensils stored in water must be maintained at 135°F or above, or stored dry, in the food with handles above the top, or under running water of sufficient velocity to flush particulates. Improper utensil storage temperatures can allow bacterial growth and contamination of food-contact surfaces.

Walls in the kitchen damaged near the ice machine and the back of the 3-campartment sink. Walls must be smooth and easily cleanable.

Observed vape device stored on box on canola oil. Personal items must be stored in a designated location away from food preparation and storage.

Observed that menu items offered undercooked or raw (e.g., new york strip, grilled salmon, rib eye, etc.) were not properly asterisked to the consumer advisory located at the bottom of the menu. This does not meet the requirements of the Georgia Food Code [511-6-1-.04(3)(a)] regarding consumer advisories for raw or undercooked animal-derived foods.

Food items that are served raw or undercooked must be clearly marked (e.g., with an asterisk) and linked to a footnote containing an appropriate consumer advisory. Failure to properly disclose and remind customers of the potential health risks constitutes a violation.

Corrective Action: Menu will be updated to ensure all applicable food items are properly asterisked and linked to the consumer advisory statement. Provide verification upon reinspection.

Observed raw animal food (ground beef) stored over ready-to-eat food (ribs). Raw animal products must be stored in a way to prevent overhead contamination. COS - Ground beef removed at time of inspection.

Reheated food (beef and vegetable soup) for hot holding not reaching 165 degrees Fahrenheit within 2 hours. COS - Soup discarded and went over reheating procedures with the CFSM.

Observed prepared container of ready-to-eat potentially hazardous food (coleslaw and ribs) that does not bear a consume/sell by date/label. COS - Person-in-charge was able to prove food was prepared on Friday and labeled the food during the inspection.

Observed personal item (cellphone) stored with food on a food preparation table. COS - Cellphone removed and the table sanitized.

Observed opened/prepared packages of ready-to-eat potentially hazardous food (ham) that does not bear a datemark. COS - Ham dated by the PIC.