2277 MARTHA BERRY HWY PO BOX 490007 MOUNT BERRY, GA 30149
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed personal drinks not in single use cups with lid and straw. CA: Discussed personal drinks with pic COS: pic discarded drinks and moved several personal drink containers outside the kitchen or to approved location for storage.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed honey butter prepared in-house the day before stored on the top of the prep top in main kitchen without cold-holding. Original manufacturing packaging for the butter states "KEEP REFRIGERATED." Per PIC, the butter is softened at room temperature, mixed with honey, scooped and served. Corrective Action: Discussed cold-holding requirements with PIC. PIC discarded the honey butter. Discussed using time procedure for this item, starting when item is first mixed and then discarded after 4-hours. PIC will initiate a procedure for this item and re-train food service employees.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed multiple potentially hazardous TCS foods (fried fish, grilled fish, hushpuppies) hot holding at a temperature less than 135 degrees F in warming cabinets. Corrective Action: Discussed proper hot holding temperatures with PIC and monitoring equipment to ensure it is able to hold the food items at a minimum of 135 deg F. All food items were found to be less than an hour old and were reheated to a minimum of 165 deg F in oven. PIC will have warming cabinets serviced and call the Health Department at (706)295-6316 to have these rechecked. Discussed placing ambient thermometers in the top of the cabinet to ensure they are holding at proper temperature.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple potentially hazardous TCS foods in reach-in coolers without date marking, including potato salad, house-made sauces and dairy items. Corrective Action: Discussed proper date marking procedure and requirements with PIC. PIC discarded food items. PIC will re-train all staff on date marking procedures.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed several pans of potentially hazardous TCS foods cooling in walk-in cooler using unapproved method. The pans of cheese and diced tomatoes were tightly wrapped in plastic wrap and stacked. Corrective Action: Discussed proper cooling methods with PIC. The pans were unstacked plastic wrap was loosened to allow for proper cooling. PIC will retrain staff on cooling methods.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed shell eggs at room temperature and brought out past 4 hr (6 am) to be used for baking at some time in the day and observed in house made sauces on counter. CA: discussed cold holding with pic-eggs were discarded and sauces will be placed on time procedure
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pulled pork in warmer unit hot holding below 135 degrees F. CA: discussed hot holding with pic-pic reheated to 165 degrees F in oven.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed several pans of food cooling in walk in cooler in large quantities and wrapped or sealed preventing proper cooling. CA: discussed cooling with pic-food was placed into smaller batches, unwrapped and moved to area to facilitate proper cooling.
Routine
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed water in bottom of reach in cooler. CA: discussed with pic-pic cleaned water out and will have cooler serviced.