115 E RIVER 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(4)(k) - in-use utensils, between-use storage (c)
Observed handle of scoop lying directly in sugar.
CA: PIC removed handle of container from touching food product directly. Dispensing utensils should in the food with their handles above the top of the food and the container.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed containers of cheese stored uncovered in reach-in cooler for grill prep. COS: PIC instructed staff to cover all containers.
Followup
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS items in the produce walk-in to be above 41F (Etouffe, rice). See temperature log. Observed ambient temperature reading of 44F. COS: PIC discarded all TCS foods held over 4 hours in the walk-in. All other items prepped under 4 hours were placed on an ice bath to cool.
Routine
Regulation: 511-6-1.04(5)(a) - raw animal foods (p, pf)
Observed just cooked Catfish to be below 145F. COS: Employee discarded the undercooked Catfish before serving, and replaced with fully cooked Catfish above 145F.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS items in the produce walk-in to be above 41F (black beans, crab cakes). See temperature log. COS: PIC discarded all TCS foods held over 4 hours in the walk-in. PIC turned down the thermostat on walk-in, and placed other foods (foods prepared within last 4 hours) on an ice bath to cool.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple containers without lids stored in the bottom of the prep-top cooler in the main kitchen area. Observed hollandaise sauce uncovered in front of service area. RCA: Food must be stored 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)(c) - thawing (c)
Observed shrimp thawing in a bucket of water and not running water over it. COS: PIC placed the shrimp under running water to finish thawing.
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 drink cup on top of the ware wash machine and employee bottled drink beside the mixer. RCA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine in main kitchen and behind bar not pulling sanitizer.
CA: PIC replaced empty sanitizer bottle behind bar and contacted eco lab for main kitchen dish machine.
RCA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:
Concentration Range Minimum Temperature
MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 120 (49) 120 (49)
50-99 100 (38) 75 (24)
100 55 (13) 55 (13)
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed debris on floor around facility. Observed some areas that can be deep cleaned such as behind the bar and in bar area. Observed standing water in reach in behind main bar. Observed debris on fan in protein walk in.
RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.
(a) Good Repair. All physical facilities shall be maintained in good repair.
(b) Cleaning, Frequency and Restrictions.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf