8916 S MAIN ST HELEN, GA 30545
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
OBSERVED BUILDUP OF GRIME AND DUST ON NONFOOD CONTACT SURFACES OF KITCHEN AND DISH PIT. ENSURE ALL AREAS OF FOOD SERVICE ESTABLISHMENT ARE CLEANED FREQUENTLY ENOUGH TO PREVENT BUILDUP OF GRIME.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
PREP TOP COOLER ITEMS TEMPED AT 46-52 DEGREES. AFTER LEAVING PREP TOP CLOSED FOR ~20 MIN THE TEMPERATURE OF ITEMS REMAINED 46-50 DEGREES, SANDWICH MEATS AND SAUSAGES. ALL COLD HOLDING UNITS MUST RELIABLY MAINTAIN 41F OR LOWER TO KEEP PROPER COLD HOLDING REQUIREMENTS. REPAIR OR REPLACE UNIT.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
OBSERVED BUILDUP OF GRIME AND DUST ON NONFOOD CONTACT SURFACES OF KITCHEN AND DISH PIT. ENSURE ALL AREAS OF FOOD SERVICE ESTABLISHMENT ARE CLEANED FREQUENTLY ENOUGH TO PREVENT BUILDUP OF GRIME
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
THE PREP TOP COOLER IN THE MAIN KITCHEN IS HOLDING AT 52F, ALL ITEMS WITHIN ARE TEMPED SIMILARLY. HAVE THE MACHINE SERVICED TO SEE IF IT NEEDS REPAIRS WITHIN 24 HOURS. ALL POTENITALLY HAZARDOUS FOOD ITEMS MUST BE STORED AT 41F OR LOWER UNLESS IN ACTIVE PREP/COOK.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
OBSERVED WET STEAM WELL BASINS BEING STACKED WHILE VISIBLY WET. ALL DISHES AND UTENSILS MUST FULLY AIR DRY BEFORE BEING STACKED FOR STORAGE TO PREVENT WET NESTING.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
OBSERVED EMPLOYEE PHONES AND BAGS LOCATED THROUGHOUT THE KITCHEN IN FOOD PREP AREAS. PERSONAL ITEMS WHICH MAY CAUSE CONTAMINATION SHOULD BE STORED AWAY FROM ACTIVE FOOD AREAS IN A DESIGNATED LOCATION.