NORTH GEORGIA BBQ LLC

NO ITEMS IN THE PREP COOLER BY THE COOK LINE WERE WITHIN TEMPERATURE DURING INSPECTION. ALL ITEMS THAT WERE WITHIN 2-3F WERE CHILLED IN ICE BATHS TO LOWER THE TEMPERATURE SUFFICIENTLY TO ACHIEVE COLD HOLDING TEMPS OF 41F OR BELOW, ITEMS AT HIGHER TEMPERATURES WERE DISCARDED BY PIC. TEMPS TAKEN AT 1:45, ITEMS NOT PLACED INTO COOLER UNTIL 11 AM BY STAFF. ALL COOLERS THAT CANNOT RELIABLY HOLD COLD HOLDING TEMPERATURES NEED TO BE EITHER REPAIRED OR REPLACED. COOLERS MUST BE CLOSED OFTEN DURING OPERATION AND DURING LOADING. IF COOLERS ARE TO BE TURNED OFF DURING CLOSED PERIODS, THEY MUST BE TURNED BACK ON THE DAY BEFORE OPERATIONS BEGIN TO ENSURE THEY HAVE ACHIEVED COLD HOLDING BEFORE FOOD IS PLACED INSIDE. RECOMMEND LOG BOOKS TO SHOW COOLER TEMPERATURE AT SEVERAL POINTS DURING THE DAY.

CURRENT CFSM HAS A FOOD HANDLER CERTIFICATION FROM SERVSAFE. A FOOD MANAGER LEVEL CERTIFICAITON IS REQUIRED. OBTAIN WITHIN 60 DAYS.

HANDWASHING SINK BY COOK LINE HAD NO HAND SOAP AT TIME OF INSPECTION. HAND SOAP REPLACED BY PIC.

THE GENERAL STATE OF THE KITCHEN IS IN A STATE OF UNCLEANLINESS. ENSURE ALL SURFACES IN THE KITCHEN ARE CLEANED OFTEN ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.

HANDWASHING SINK BY HOT HOLDING BAR LEAKING. ALL PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR SINK TO PREVENT LEAKING WHEN TURNED OFF WITHIN 10 DAYS.

TEST STRIPS FOR SANITIZER EXPIRED IN 2016. TEST STRIPS MUST BE IN DATE AND CONCENTRATION OF SANITIZER MUST BE REGULARLY VERIFIED. REPLACE TEST STRIPS WITHIN 10 BUSINESS DAYS.

NO CERTIFIED FOOD SAFETY MANAGER. AT LEAST ONE MANAGER ON SITE MUST HAVE A FOOD MANAGER LEVEL CERTIFICATION FROM AN APPROVED ORGANIZATION. THIS CERTIFICATE MUST BE MAINTAINED IN DATE. A CFSM MUST BE CERTIFIED AND DESIGNATED WITHIN 60 DAYS.

OBSERVED A LIVE ROACH IN THE MAIN KITCHEN AREA. DEEP CLEAN THE RESTAURANT AND MAINTAIN REGULAR PEST CONTROL. IF PESTS ARE COMING FROM NEARBY UNITS INFORM LANDLORD.

FLOOR IS VISIBLY DIRTY AND SLIPPERY TO STAND ON FROM GREASE. ALL SURFACES MUST BE CLEANED SUFFICIENTLY OFTEN TO PREVENT BUILDUP OF GRIME AND DEBRIS. REMOVAL OF FOOD DEBRIS COULD ALSO HELP WITH PEST CONTROL.