101 GENTILLY BLVD CARTERSVILLE, GA 30120
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed dishes stack wet. CA: Dishes must air dry completely before being stacked. COS: Dishes were unstacked to dry properly.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS foods (milk, bacon, sliced cheeses) cold holding above 41F. CA: TCS foods must maintain an internal temperature of 41F or above when cold holding. COS: All foods were out of temperature for less than 4 hours and were moved to the walk-in cooler to rapidly cool. Discussed prepping in smaller batches.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed an opened energy drink can stored on a prep table in the kitchen. CA: Employee personal drinks must be in a single use cup with lid and straw. COS: PIC discarded.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed chemical spray bottle stored on top of saran wrap that is used to cover pans of food. Observed sanitizer bucket stored on shelf above open box of food and another sanitizer bucket stored in direct contact with food items. COS: Toxic substances must be stored properly to prevent contamination. CA: PIC moved spray bottle to designated shelf for chemical storage and moved sanitizer buckets away from food.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed in-use spoons stored in cup of 69F water. COS: In-use utensils stored in standing water must be in water that is held at 135F or higher. CA: PIC discarded water cup.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee drinks stored on food prep table and purses stored on top of food on the dry storage shelving. COS: Employee personal items are to be stored in separate, designated areas for employees. CA: Items were relocated to proper storage locations.
Routine
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed TCS sliced cheese in a cooler drawer covered in a foreign substance. Prep top was covered in food particles. CA: PIC discarded affected TCS food items and we discussed ways to prevent contamination.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed all sanitizer buckets reading 0 ppm, checked the source of sanitizer and the chemical was empty, thereby not creating sanitized water. CA: PIC changed out the sanitizer and refilled all the buckets.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed all employees not actively wearing hair restraints while making food and drinks. CA: All employees put on hair restraints.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed personal drinks not being stored in approved designated areas and a cellphone on a prep top, also not in a designated employee area. CA: PIC discarded drinks and phone was removed from prep top, discussed designated storage areas.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed multiple employee personal drinks (in single use cups with straws, without straws, and in cans) and personal food stored on prep counters in the back kitchen. Container of personal food was open and being eaten in the kitchen. CA: Instructed PIC that personal drinks stored in the kitchen must be in a single use cup with lid and straw and be stored on a bottom shelf, not on counters. Drinks in any other container must be kept in a designated area not in the prep kitchen. Food cannot be eaten in the kitchen. If there isn't designated space in the office for eating, then employees must eat at a table in the dining room. PIC immediately corrected the food and drinks.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed in-use stir spoons placed in a cup of warm-room temperature water kept on the counter. Spoons are swished in the cup before using and placed back in the cup after using. CA: Instructed PIC that in-use utensils must be kept in hot water that is hot held at ≥135°F (such as in a crock pot or steam well); in a dipper well under cold, running water; or on a clean counter/inside a clean cup. Spoons must be washed/rinse/sanitized every 4 hours. PIC immediately removed the spoons and place a clean, dry cup at the coffee bar.
Routine