GEORGIA SMOKE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In table top cold holding unit on cook line table, turkey (51F - Cold Holding); chredded cheese (49F - Cold Holding); pimento cheese (50F - Cold Holding). Operator stated all items in cooler for about 2 hours. Operator moved all items to reach in cooler. Also, in reach in cooler in other room, cooked ribs (50F - Cold Holding); turkey (54F - Cold Holding). Operator stated the door has been open and shut all morning because of prep. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Power wash soap spray on top of mini smoker in kitchen. Operator removed chemicals from oven. Also, spray bottle of disinfectant hanging on side of clean dish rack. Operator removed spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Boston butt (110F - Cooling @ 1 hour, 93F @ 1.5 hours). Operator had Boston butt sitting on prep table to cool down. Operator put meat in reach in cooler at 1.5 hours.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager on duty Christopher Picken training expired. Manager stated class is scheduled already. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near front counter, two pans of coleslaw and container of ranch made the door prior and not date marked. Also, in reach in cooler in room on other side of building, collard green and Brunswick stew made a day prior not date marked. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior mini smoker in kitchen soiled with heavy build up.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Peach chewy bars at front counter made in house and plastic wrapped for customer grab and go not labeled with any information.

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under mini smoker soiled with grease debris.

Basic - Open dumpster lid. Lid open.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in dirty water in mop bucket.

High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Operator increased seating from 0 seats to 30 seats. Warning - From follow-up inspection 2025-09-23: Operator needs time to complete change Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling , food to customers with an expired license. Expired 6/1/2025 Admin Complaint - From follow-up inspection 2025-09-23: No change Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit The following items where all above the required cold holding temp in reach in cooler in kitchen area potatoes (54F - Cold Holding); sausages (59F - Cold Holding),in prep area in small reach in cool. potatoe salad (47F - Cold Holding), in small area in reach in cooler behind the front counter. shredded cheese (69F - Cold Holding); cooked noodles (69F - Cold Holding) in sitting out on cook line. manager stated they had been out for an hour and lids had been opened for 1.5 hours Repeat Violation Admin Complaint - From follow-up inspection 2025-09-23: The following items where all above the required cold holding temp in counter top reach in cooler in kitchen area potatoes (50F - Cold Holding) sausages (50F - Cold Holding), potatoe salad (52F - Cold Holding). Noodles in reach in cooler (41F-Cold Holding) operator moved all items to reach in freezer Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased from 0 to 30 seats Warning - From follow-up inspection 2025-09-23: Operator needs time for change Time Extended

High Priority - Establishment operating with changed menu and/or increased seating without municipal approval for such change. Operator increased seating from 0 seats to 30 seats. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. These items located on the cook line where under temp. pork (119F - Hot Holding); ; beef (118F -Hot Holding); Brunswick Stew (137F - Hot Holding), the manager closed the lid to the hot holding area and a re temp of each item was taken after about 30 minutes each item was at 170F Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling , food to customers with an expired license. Expired 6/1/2025 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit The following items where all above the required cold holding temp in reach in cooler in kitchen area potatoes (54F - Cold Holding); sausages (59F - Cold Holding),in prep area in small reach in cool. potatoe salad (47F - Cold Holding), in small area in reach in cooler behind the front counter. shredded cheese (69F - Cold Holding); cooked noodles (69F - Cold Holding) in sitting out on cook line. manager stated they had been out for an hour and lids had been opened for 1.5 hours Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Found Swiffee wet pads on bins brown sugar, multi purpose cleaner found hanging over pizza boxes on a rack in the kitchen area. All chemicals removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Brennan Pickren 12/23/2024

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Straw found in handwashing sink behind the front counter. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Found a cooked brisket bone in reach in cooler in kitchen area employee stated that it was used in the making of broth and did not have a date, per operator bome was thawed out 2 days prior employee discarded Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. Found 1 dead roach by the water heated in kitchen area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Found a pair of shoes on a rack with the pots and pans I. The kitchen near the back entrance Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Increased from 0 to 30 seats Warning

Basic - Garbage can located outside has no lid or lid open/broken. Garbage can lid is open on one side and has a missing lid on the other side

High Priority - Live, small flying insects found One (1) live fly observed in back kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw shelled eggs stored over ready to eat sauce. Items moved and stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. In middle of kitchen, six (6) racks of ribs prepared at home.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen, pan of pasta 46F. Manager states for for reach in cooler had been opened often during prep (amount 60 minutes). Door kept closed to cool product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On shelf over triple sink, white cutting board is stained/soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back dry storage area blocked by equipment. Equipment moved. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee record is a photocopy. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler in kitchen, bag of chicken prepared and frozen in 2/20 and removed from reach in freezer two (2) days ago. Manager dated chicken. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front display coolers, pimento cheese, chili, potato salad and banana pudding prepared three (3) days prior do not have dates. Manager dated products. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In reach in freezer in kitchen, bowl used to scoop peas. In reach in cooler in kitchen, bowl used to scoop Brussels sprouts. Bowls discarded. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in kitchen.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple baked goods at front counter for customer service do not have any labeling. Items moved behind counter for employees to distribute. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two (2) large propane tanks on floor near rear exit door. Manager states tanks will be moved. Corrective Action Taken