1017 US HWY 80 E STE 16 POOLER, GA 31322
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed the hand sink in the back of the kitchen to be blocked by containers and hard to access.
RCA: Told PIC that at all times nothing should be blocking the hand sinks, should always be easy access to the sink.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed the hand sink in the back of the kitchen to be blocked by containers and hard to access. As well as no hand soap available.
RCA: Told pic that soap should be at hand sink at all times. Nothing should be blocking sink.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed several TCS food items in reach in cooler to be labeled with pass use by date or without a discard date at all.
RCA: I told the PIC to discard of food items that have been in fridge for more than 7 days after the initial date marking date. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed several TCS food items in reach in cooler to be labeled with pass use by date or without a discard date at all.
RCA: I told the PIC to discard of food items that have been in fridge for more than 7 days after the initial date marking date. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed the hand sink in the back of the kitchen to be blocked by containers and hard to access.
COS/CA: PIC removed containers for easier access to hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels at the hand sink in the back of the kitchen.
COS/CA: PIC placed paper towels at the hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed a box of chicken leg meat on the floor of the walk-in cooler.
COS/CA: PIC placed box of chicken up off the floor. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed inspection report to not be posted in the facility.
RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed bowls being used as scoops in containers of rice and flour.
COS/CA: PIC removed bowls from containers and placed in 3-compartment sink to be cleaned. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
Routine
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed a container of shrimp to be thawing in standing water.
COS/CA: PIC placed the shrimp under running water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed the handles of scoops in the sugar and salt bins to be touching the food product. Observed a bowl being used as a scoop in a container of flour.
COS/CA: PIC removed scoops to be cleaned and placed scoops with handles above the food product. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;