78 OPAL ST 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 several TCS food items in WIC cooling in pans tightly wrapped in plastic wrap. CA: Cooling TCS foods shall be accomplished by an approved cooling method (ex. placing food in shallow pans, uncovered, use of rapid cooling equipment, stirring, etc.). COS: PIC uncovered pans.
Routine
Regulation: 511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)
Observed employee handle personal cell phone while wearing single use gloves, then change tasks to preparing mac n cheese with the same gloves. CA: Single use gloves shall not be used for more than one task. COS: Employee removed soiled gloves, washed hands, then donned a clean pair of single use gloves.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels stocked at the hand wash sink by the dish washing area. CA: Hand wash sinks are to be fully stocked at all times. COS: PIC refilled paper towels.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed potentially hazardous TCS foods (sausage patty, sausage patty puree) in the walk-in cooler in tightly sealed pans. Per PIC, foods had been cooling since 8 or 8:30am and were temping at 48F and 51F (three hours since cooling started). CA: Cooling TCS foods shall be accomplished by an approved method (ex. placing food in shallow pans, uncovered, use of rapid cooling equipment, stirring, etc.). COS: PIC uncovered pans and discussed moving them to the freezer to rapidly cool.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employee preparing food while wearing a watch. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA: Employee removed watch.
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 personal item (purse) stored on lower shelf of prep table in direct contact with clean cutting boards. CA:Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. CA: Employee relocated bag to employee storage area.
Routine
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed potentially hazardous TCS food (scrambled eggs, sausage puree, sausage crumbles) cooling by unapproved methods; pans of food were tightly sealed with saran wrap in the walk-in cooler. CA: Discussed proper methods of cooling with PIC. PIC chose to discard foods.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) foods cold holding above 41 degrees Fahrenheit in walk-in cooler (peach cobbler- 44F; sausage and bacon- 50F; egg puree- 50F; see temperature chart). CA: Discussed with PIC. PIC chose to discard items that were reading above 41 degrees F. PIC will have walk-in cooler checked for service. <b>Call Health Department to recheck walk-in cooler when it has been serviced.</b>
Followup
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous TCS food (cooked peach cobbler) improperly hot holding below 135 degrees Fahrenheit on counter top. CA: Discussed with PIC. Cobbler was reheated to 165 degrees F.