104 ZENA DR 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: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed improper cooling method in place for prepped and leftover food items (hand cut fries and scrambled eggs stored tightly wrapped in plastic in walk-in cooler) CA: Proper cooling methods should be used to ensure cooling parameters are met. COS: PIC vented plastic wrap
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed a used container coleslaw sauce that requires refrigeration being held in the dry storage area. Temperature was at 73. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC discarded sauce.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed designated handwashing sink in kitchen not provided with paper towels and hand sink in dish area was stocked with chemical dispenser. CA: PIC will ask chemical company to move chemical dispenser to 3 comp sink area to make hand washing sink available. PIC will keep EH informed on timeline of chemicals being moved.
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed no vomit/diarrheal clean-up kit in facility. PIC showed up absorbent material bottles butt hat was the only part of the kit available. CA: PIC needs to order two kits asap
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed clean dishes/pans stacked wet. CA: Discussed with PIC. Air drying required for all dishes
Routine
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed no vomit/diarrheal clean-up kit in facility. CA:PIC stated that they had one but cannot find it. The only components available were the bottles of absorbent material. PIC will order or put together a kit.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed 0pppm quaternary ammonia sanitizer in the sanitizer bucket in the main kitchen. CA: PIC had employee re-make sanitizer bucket.
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed mechanical hot water dish machine not sanitizing; rinse temperature did not reach above 140F on the temperature gauge, inspector temperature strip was ran through and color change indicated it did not reach 160F. Data plate on the dish machine states the rinse temp needs to reach 180F. Facility does not have a way to verify sanitizing temps (no temperature strips or thermometer). CA: Discussed with PIC and maintenance. Mechanical dishwasher needs to be repaired/replaced prior to be putting back into use. Call health dept. to re-check once it's fixed (770-387-2614). In the mean time trays will need to be manually washed in the three compartment sink or disposable, single-use products used.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed clean dishes/pans stacked wet. CA: Discussed with PIC. Air drying required. PIC had employee relocate dishes to air dry.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed improper horizontal separation of TCS foods. Raw egg yolk was stored directly next to cooked salami and and pizza sauce. CA: Discussed proper food separation with PIC. PIC placed raw egg yolk on the bottom shelf.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food items Fried chicken, cucumbers, tomatoes, and grilled fajita chicken cold held above 41 degrees. CA: Since food were out of temp for less the four hours, PIC placed food items inside of walk-in cooler to rapidly cool back down to 41 degrees.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food items (diced tomatoes, sliced cucumber, and lettuce) held above 41 degrees. See temps. CA: PIC placed food items back into reach-in cooler to rapidly cool.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed ice machines not cleaned at a frequency necessary to maintain food-contact surfaces clean to sight and touch. CA: PIC stated that maintenance would be cleaning the ice machines.