503 CARL BETHLEHEM RD BETHLEHEM, GA 30620
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Sliced tomatoes, prepped during the inspection, were placed in the walk in cooler with lids. The lids were skewed to facilitate cooling. All cooling methods may be used to cool the sliced tomatoes to 41F prior to placing a lid on the container.
Routine
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed food handling staff (drive thru) making order drinks and desserts with bracelet on wrist. Food handlers may only wear a single smooth metallic band type ring. Bracelet removed.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed food handling staff utilizing ineffective hair restraints. for (long) hair. All hair greater then 1/2" must be physically restrained. COS.
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Observed over stocked and exposed to go cups through out the facility. Keep to go cups in covered dispensers, or leave in protective plastic sleeves, with only the bottom of the top cup exposed. COS.
Routine
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
A sanitizer bucket was stored on a shelf with bulk spices. Sanitizer buckets must be kept in an area away from food, utensils and single service articles. The bulk spices were moved to another shelf.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Several containers of sliced tomatoes, in the cooling state, were stored in the walk in cooler stacked with lids. The containers were unstacked and the lids were partially removed to continue the cooling process to 41F or below.
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
The hose at the mop sink was leaking. All of the plumbing must be kept in good repair.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed chlorine sanitizer concentration (0ppm) too low at dish machine. CA: Chlorine sanitizer must be between 50-100ppm. Dish machine sanitizing at 50ppm chlorine by end of inspection. Corrected on site.