1868 ROANOKE RD STE 6 LAGRANGE, GA 30240
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(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
observed sanitizer strips not being used.
Routine
Observed cleaning needed underneath stationary equipment
Routine
Regulation: 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)
observed excess boxes stored throughout the facility
Routine
Observed buildup on wall behind 3-compartment sink. Observed food debris on wall near oven and on floor underneath stationary equipment throughout kitchen area.
Followup
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
observed that walk in fridge is unable to maintain food at 41 degrees or lower, several items measured above 41 degrees pineapple 45 degrees, olives 47 degrees, cooked beef 43 degrees, and jalapeno peppers 44 degrees
Routine
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed cleaning needed under prep table in rear kitchen area near hand wash sink.
Routine
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed Some accumulation on utilities and wire hung over food prep areas.
Inspect, maintain and sanitize all surface areas along with attachments daily.
Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.
(a) Good Repair. All physical facilities shall be maintained in good repair.
(b) Cleaning, Frequency and Restrictions.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.