6822 HWY 92 ACWORTH, GA 30102
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; hot holding (p)
Observed cheese sauce being hot held in soup warmer at 120°F and cut rotisserie chicken being hot held between 109-120°F. TCS foods must be hot held at 135°F or above. COS by discarding cheese and cooling down chicken in walk-in.
Routine
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed gaskets of warmer cabinet in disrepair. Must replace.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employees uncovered water bottle stored in food prep area. Employees must consume drinks from a disposable cup with a straw and lid. COS by moving.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed potatoes cooling in large, deep container.
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
COS by transferring to sheet tray.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed most recent inspection report of 87/B from 8/16/24 not posted. The score posted was a 100 from 11/6/23 posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting right score.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed potatoes cooked at 12:30 PM temping at 69°F in walk in cooler around 4:30 PM. These potatoes did not cool properly due to improper cooling methods. All time/temperature control for safety (TCS) foods must cool down from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed significant mold build up in ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Health authority recommends cleaning at least monthly.
Routine