101 LOVELL AVE TYBEE ISLAND, GA 31328
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand sink at the bar to have a broken handle for turning on the hot water. Due to this no hot water can be provided. CA: PIC Shall replace the handwashing sink. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed roll-top cooler near dish area not capable of maintaining temperatures of 41F or below. Items within the prep top portion ranged between 44F-52F. All food items within the reach-in portion were stored on ice and within proper temperature.
Observed white server's cooler not capable of maintaining temperatures of 41F or below (tarter sauce-46F, 48F). CA: PIC discarded any TCS-foods held over night. PIC will discard all items within the prep top cooler at 4:00pm, using TPHC. PIC will place all food items in unit on ice and monitor temperatures throughout service.
Routine
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloths used as shelf liners on main cook line under plates and under dry goods. Observed wiping cloths used as liner to store knives. RCA: Wiping cloths shall only be used for wiping. Replace cloths with rubber mats or commercial grade shelf liner.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed a container with water on top of roll-top cooler holding utensils to make hushpuppies not hot held at minimum 135F. Observed container on grill holding utensils in water not held at 135F. CA: PIC sanitized all utensils and turned on burner to properly hot hold utensils in water on grill. Hushpuppy utensils will not be held in water. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple items within the facility to be stored uncovered (grits, shrimp, dressings) to not be in active use and not be covered. CA: PIC placed cover on all items.
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 grease build-up on wall behind grill top. Observed build-up under equipment and chemicals within main kitchen. Observed build-up on wall in between right side hand sink and prep-top cooler. RCA: 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) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 keys next to seasonings above food-contact surface. CA: PIC removed keys and had employee place in pocket.