1511 LAFAYETTE PKWY LAGRANGE, GA 30241
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)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
observed build up of debris inside nozzle of tea machine.
Routine
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
No handwashing sign provided at a hand sink in restroom used by food employees in women's restroom
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 food debris in bottom of front coolers & freezer and warming cabinet
Regulation: 511-6-1.07(5)(h) - cleaning plumbing fixtures- handsinks, urinals & toilets (c)
Observed toilets in men's and women's restrooms in need of cleaning.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed mold-like buildup on wall behind 3-compartment sink. Sealant in need of repair. Observed buildup on wall, floor behind breading station and underneath fryers. Mop inside bucket. Must he ung to airdry
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 food debris in bottom of front coolers & freezer. Observed buildup inside and on lid of sandwich prep cooler. Observed cleaning needed to ice machine and cooler doors throughout facility and underneath fryers.
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 cleaning needed to racks inside walk-in cooler.
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 leak under ice machine with standing water on floor. Observed mop inside bucket. Mops should be hung to air dry.
Routine
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed standing liquid inside walk in cooler.
Violation Code Reference:
511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Routine
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed grease/food debris buildup on sides of cooking equipment and cooler doors. Observed tea spill inside and on opened sugar container. All containers/packages should be closed between use to prevent contamination.
Routine
Regulation: 511-6-1.05(2)(h) - nonfood-contact surfaces (c)
Observed accumulation flour/grease on some non food contact surfaces of equipment.
Violation Code Reference:
511-6-1.05(2)(h) - Nonfood-Contact Surfaces (C) (h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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 accumulation on floors under shelves, and equipment, in hard to see and reach areas.
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.