217 W LIBERTY ST SAVANNAH, GA 31401
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)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed the manual can opener to contain old food debris on the metal blade.
CA/COS: PIC directed employee to rewash, rinse, and sanitize the can opener.
RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Routine
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed racks inside of the walk-in cooler with accumulation of rust and debris. Observed fan guards inside of the walk-in cooler with buildup of dust and debris.
RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed two pans of cooked meatballs in the WIC to be 44°F. Upon further discussion, employee stated that the meatballs were prepared on 2/26/25 and were not actively cooling.
RCA: PIC discarded the meatballs. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed PIC without active managerial control due to multiple critical risk-factor violations (food being stored uncovered, improper date marking, and improper cold-holding temperatures) during the inspection.
RCA: The person in charge shall demonstrate this knowledge in one of the following ways: (a) Complying with this Chapter by having no violations of Priority Items during the current inspection.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed containers of chicken salad, cooked lasagna, and sliced deli meat stored uncovered in the sandwich prep RIC and the WIC.
Food shall be protected from cross contamination by 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.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed several containers of cooked pasta and cooked pasta fagioli soup in the WIC without date labels.
CA: PIC explained when the food was prepared and placed into the containers, and added proper date labels. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee preparing food with long, unrestrained, loose hair.
RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Observed single-use plastic soup containers were being reused to store cooked soups and pastas.
RCA: Single-service and single-use articles may not be reused.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips for the sanitizing solution were available at the time of inspection.
RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated he will order the proper test strips.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed facility to not have a CFSM.
RCA:Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.
Initial
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed exposed wood under stope tove burner.
RCA: Owner shall remove wood stand and use mounting for the burner that is constructed of a corrosion-resistant, nonabsorbent, and smooth material. (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Regulation: 511-6-1.07(2)(l) - toilet rooms, enclosed (c)
Observed door to restroom not self-closing.
RCA: Owners shall install self-closing mechanism to restroom. (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.