1310 JFH PKWY CARTERSVILLE, GA 30120
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken tenders stored above raw shrimp in a reach-in cooler. CA: Foods should be stored based on the required internal cook temp to prevent cross contamination COS: PIC rearranged cooler
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS food items improperly cold holding in prep top cooler. CA: All TCS foods being cold held must be 41 degrees F or below. COS: Cooler had been opened while restocking and was within cooling parameters. Prep top was closed and food was able to be cooled. Discussed using lids for individual pans.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food (bbq sauce on counter, marinara sauce, slaw and remoulade sauce in prep top) temping at greater than 41 degrees Fahrenheit. See temps below. CA: PIC discarded bbq sauce and took prep top items to walk-in cooler to rapidly cool since they had not exceeded 4hours
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed soda and tea nozzles and bulk ice machine in server area with excessive build up ; not cleaned at a frequency to maintain cleanliness to sight and touch. CA: PIC will have items cleaned asap
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed potentially hazardous sauces held past their 7 day expiration (Spicy honey sauce opened 3/26, remoulade sauce opened 4/7 ; both still in use during inspection). CA: Discussed with PIC and Sauces were discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food (lettuce, cheeses, cut produce) cold held at greater than 41 degrees Fahrenheit in salad prep cooler. See temps below CA: PIC discarded items, will utilize another cooler until salad prep cooler is fixed or replaced.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee beverage not in single service container on prep top. CA: Discussed with PIC and drink was moved to office
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw pork chops stored above ready to eat brussels sprouts in reach-in cooler. CA: PIC immediately moved raw and ready to eat items so that ready to eat items were stored above raw items. Educated PIC on proper separation of raw and ready to eat foods.
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw ground beef patties requiring a cook temperature of 155 degrees Fahrenheit stored above raw whole cuts of beef requiring a cook temperature of 145 degrees Fahrenheit in walk-in cooler. CA: Educated PIC on proper storage of raw food items according to cook temperatures. PIC will reorganize food items in walk-in cooler.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing. CA: PIC discarded reduced oxygen packaged fish that had been thawed improperly. Educated PIC on proper thawing of fish. Fish frozen in reduced oxygen packaging must be removed from the reduced oxygen environment prior to thawing.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous TCS food (beer cheese, marinara) improperly hot holding below 135 degrees Fahrenheit. CA: Food was re-heated to 165F.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed house-made sauces held past their 7 day expiration (Nashville hot prepped 7/11, bourbon sauce prepped 7/7; both still in use during inspection). CA: Sauces were discarded.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed knives stored in sanitizer solution in between use. CA: Discussed with PIC. Knives were moved to air dry. In-use utensils can be stored in running water or water that is maintained at 135F.