GEORGIA MAE'S

High Priority - Live, small flying insects found At dry storage cabinet, approximately 5 small flying insects landing on walls. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw fish stored above opened box of cooked turkey drumsticks. Not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, macaroni and cheese (48F - Cold Holding); corn bread with cheese and eggs (55F - Cold Holding); candied yams (51F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, macaroni and cheese (48F - Cold Holding); corn bread with cheese and eggs (55F - Cold Holding); candied yams (51F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.

Basic - Floor tiles missing and/or in disrepair. At front counter near steam table, floor tiles missing/in disrepair.

High Priority - Live, small flying insects found Approximately 5 small live flying insects at front counter landing on menu board and walls. Approximately 5 small live flying insects in customer lobby landing on bathroom door and walls. Discussed with operator to eliminate all small flying insects and clean and sanitize all areas. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter collard greens (122F - Hot Holding) cooked oxtail (125F - Hot Holding) per operator products prepared appropriately 30 minutes prior on stove and moved to steam table, discussed hot holding with operator who moved product back to stove to reheat to 165F+. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose splitter, discussed with operator backflow prevention. Warning

Basic - Floor soiled/has accumulation of debris. Under deep fryers in kitchen build up of grease and food debris built up on floor. Discussed with operator to clean and sanitize floors. Warning

Basic - Food stored on floor. In kitchen boxes of potatoes stored on floor, discussed with operator who moved product to shelf. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch cellphone and face then began to handle clean pots; no hand wash. Advised manager to wash hands.

High Priority - Live, small flying insects found. Observed approximately 3 live flies flying around at dish washing area near reach in cooler in kitchen. 1 live fly observed flying around at front counter steam table. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24. Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on wall from overhead dish drying rack with clean pans towards ceiling in dish wash area of kitchen near triple sink. 1 live roach observed crawling on wall beside dish drying rack for clean dishes where several dead roaches were observed in kitchen; area is located across from stainless steel reach in cooler near cook line. Operator killed roaches then cleaned and sanitized area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on counter: juice from cooked yams (118F - Hot Holding) As per manager, stored since less than 4 hours. Operator discarded. At steam table: house made Mac and cheese (119F - Hot Holding) As per operator stored in steam table approximately since 2 hours. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. No business license presented in any form for verification of license.

Basic - Dead roaches on premises. 8 dead roaches observed under dish drying rack for clean dishes in kitchen near cookline. 4 dead roaches on clean pans on dish drying rack. 8 dead roaches on clean cutting board that is on dish drying rack. Operator removed dishes to clean and sanitize and began cleaning kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple Sink; Employee wash and rinsed food container, no sanitizing was done, then placed food in container. Advised operator Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Prep Area close to Reach in cooler; Approximately 5 small flying insects on clean utensils In Kitchen close to triple sink; Approximately 10 small flying insects in mop sink On wall near prep area in kitchen; Approximately 5 small flying insects At Prep area at exit to kitchen;Approximately 3 small flying insects on wall On Shelves near prep area/dishwashing area;Approximately 5 small flying insects on shelves Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler; raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); cooked okra and tomatoes (47F - Cold Holding) Per operator held in cooler for approximately three hours. Operator moved to freezer to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot Box; macaroni and cheese (130F - Hot Holding); cooked green vegetables (129F - Hot Holding) Per operator items held less than an hour. Advised operator to reheat to 165+F Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No poster provided Email poster Warning

Intermediate - Handwash sink not accessible for employee use at all times. At Prep Area; Handwash sink blocked by large pots and large plastic containers. Advised operator who removed Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. In Prep Area; Handwashing sink used to store dirty utensils Advised operator Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At freezer opened box of raw coconut shrimp stored over ready to eat waffles. Operator placed shrimp on lower shelf. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw turkey wings stored over raw pork chops. Operator moved turkey wings to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line hot holding cabinet, collard greens (117F - Hot Holding) green beans (110F - Hot Holding) Operator stated food prepared today being held in cabinet less than 2 hours. Operator reheated food to 165F. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At dry storage, chemicals stored on shelf over sugar. Advised operator about proper chemical storage. Operator moved chemicals to lower shelf. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink splitter added with hose attached, no vacuum breaker. Advised operator to add vacuum breaker. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement to operator. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water of 85F on stove top. Advised operator no utensils in standing water less than 135F. Operator removed. Corrected On-Site Warning