1915 E VICTORY DR UNIT K SAVANNAH, GA 31404
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)(f) - time/temperature control for safety; cold holding (p)
Observed sliced lettuce, and multiple TCS sauces (cocktail, sweet chili, ranch, etc.) in reach-in cooler above 41F. Observed Ambient temperature for reach in cooler above 41F (60F).
COS: PIC removed TCS items and engaged with maintenance with on-site repair which Fixed issue and outcome.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed gallon bucket of liquid margarine stored next the Odor Brand disinfectant spray and Aleo Vera hand soap.
COS: PIC moved liquid margarine to food side of dry storage.
Regulation: 511-6-1.07(6)(e) - conditions of use (p, pf, c)
Observed Unapproved brand of bleach (Majestic HE) in use instead of bleach that kills 99% virus. RCA:511-6-1.07(6)(e) - Conditions of Use (P, Pf, C) (e) Conditions of Use.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw chicken wings thawing in a bus tub filled with water. COS: PIC completely submerged chicken wings under running water at a water temperature of 70F or below.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed single use buckets left in oysters overnight and in-contact with oysters in prep cooler. COS: PIC removed buckets and replaced them with scoops attached with handles.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple food items in reach in cooler (raw chicken, peppers, shrimp, crab legs) not covered. Observed raw chicken in walk in cooler not covered. Rule: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed calamari, fish, clams, and scallops at temperatures above 41F in prep top cooler. Foods had been left in cooler overnight.
COS CA: PIC discarded all foods. TCS foods shall be cold held at or below 41F.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple food items in the reach in coolers not covered. (crab legs, corn, shrimp, panko, seasonings, lobster)
COS CA: PIC covered all food items within the reach in coolers. Food must be protected from overhead contamination.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed sanitizer concentration at 0ppm at dishwasher.
CA: Facility is to to cease usage until unit is serviced and verified to be functioning properly.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed scoop left in shrimp overnight and in contact with shrimp via scoop handle.
COS CA: PIC removed scoop. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container and shall be washed and sanitized daily.
Followup
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 raw chicken stored next to raw fish and cooked chicken next to raw scallops in reach-in cooler. Advised PIC to separate raw and cooked food items while separating raw food items according to minimum cooking temperatures.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed debris on cutting surface of can opener. Advised PIC to ensure all food contact surfaces are cleaned and sanitized.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloths in a solution with a concentration of 0 ppm chlorine. (COS: Employees added bleach to solution with a concentration of 200 ppm chlorine.) Advised PIC to maintain cloth solutions between 50-200 ppm chlorine.