26 INDEPENDENCE WAY STATESBORO, GA 30458
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(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed heavy build-up on scoops in dry goods such as flour, starch, etc. COS scoops taken to be washed and sanitized.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed melons cold holding with internal temperature 60F. COS out of temp foods discarded. Ice bath under melons must have water in it and be in contact with the pans.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed chicken hot holding with internal temperature 104F. COS out of temp foods discarded. Turn unit up. Or use time as a public health control similar to how you do for the sushi rolls and rice.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Time as public health control needs to be used on tempura batter and water as well as rice, sushi rolls, certain buffet items. COS discarded and replaced with new time stickers
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed cooked chicken with no datemarking. Ready-to-eat foods must be clearly marked with 7-day discard date by which food must be consumed or discarded. Day-1 is counted as the prep date. COS date stickers made for chicken.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Observed both cooked and prepped raw chicken cooling with tightly fitting lids before reaching 41F. COS foods placed in shallow pans to properly cool before cold storage.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Walk-in cooler must be repaired to hold temperature on its own rather than using freezer to cool it down.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored on food contact surfaces. Once used, wet cloths must be fully submerged in sanitizing solution.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed flies in the kitchen and dining room. Rid kitchen of flies.
Regulation: 511-6-1.07(2)(k) - insect control devices (c)
Observed fly swatters stored in food prep areas.
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 food stored in prep top cooler. Employee items are not to be stored along with items for sale. Designate a shelf so no cross contamination occurs.
Initial