4 W BROUGHTON 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: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Caesar dressing cold-holding above 41F in prep-top cooler (see temperature log). Observed ambient temperature to be 56F in cooler.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed several containers of risotto cooling covered by a lid in the walk-in cooler. COS: PIC stated containers were prepped and placed to cool less than 4 hours ago. Containers that had cooled to room temperature were uncovered and placed on an ice bath to rapidly cool.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fish being held in bottom of prep-top cooler in reduced-oxygen packaging after being thawed. COS: PIC discarded fish. CA:Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
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 phone stored on cutting board in food preparation area. COS: PIC removed phone and stored in appropriate area.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed cups being used as scoops for rice and other seasons.
RCA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed multiple boxes of lettuce and other cut leafy greens stored on floor at entrance of walk in cooler. Also observed boxes of food items stored on floor under shelving.
RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.
(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.
Routine