6703 ABERCORN ST SAVANNAH, GA 31405
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)(d) - nonfood-contact surfaces (c)
Observed build up in reach in coolers at the bar.
RCA:Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed a built up in the ice machine as well as a build up in the toaster, and around fryer.
RCA: Told PIC that they need to increase the cleaning frequency.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple food items with improper date labels. and could not be identified as prepared that day. PIC notified and all identified items were discarded.
RCA: PIC discarded all food items with improper dates. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed ground beef patties and lettuce in reach in coolers above required temperature of 41F. PIC discarded all of the items in the reach in cooler. Rule: time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed heavy debris on gaskets of reach in coolers. RCA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Routine
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Rule: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observation: Observed raw pork stored next to ready to eat pork. PIC re-arranged so that raw pork is isolated from other foods on bottom shelf.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Rule: time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Observation: Observed multiple items in reach in coolers above required temperature of 41 degrees (raw shell eggs - 71, Cheese - 52, Ranch dressing - 55, Salsa - 48, Yogurt - 49, Cut melon - 47). PIC notified and discarded all identified items.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Rule: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded. Observation: Observed multiple items that were not labeled with dates, and could not be identified as prepared that day. PIC notified and all identified items were discarded.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Rule: Food shall be clearly and legibly identified, in English, with the common name. Observation: Reach in cooler contained multiple items, including sauce bottles, that were not able to be identified and were not labeled. PIC notified and discarded all identified items.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed reach in cooler not holding temperature all items 46F (see temperature log for specifics). CA: PIC discarded affected items (lettuce, arugula, carrots, etc.)
Also observed cheese in prep cooler at front food service not holding temperature. (Sliced, shredded and powdered cheeses). PIC discarded all cheeses.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed hamburgers and chicken prepared and held for more than 24hrs without date marking labels.
CA: In discussion with GM and PIC food was prepared last PM. PIC appropriately placed date marking label. Educated PIC on proper date marking procedures.