145 PARK CENTER DR CANTON, GA 30114
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 butter cups on counter, temping 77°F with no TPHC label on or near product. TCS food shall be cold held at 41°F or below or use Time as a Public Health Control (TPHC). Will email PIC TPHC written procedure, must fill out and keep on file. COS by discarding.
Routine
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed commercially prepared sausage patties not reheated to at least 135°F prior to attempting to place on front service buffet. Some patties were 99-101°F while others were above 135°F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F for hot holding. COS by placing back in oven. Sausage was then reheated to above 180°F.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed butter cups left sitting outside of temperature control in buffet area and temping 72°F. Butter is a TCS food item and must be cold held at 41°F or below unless placed on a 4 hour time as a public health control (TPHC) procedure. COS by discarding.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed butter and cream cheese being cold held above 41°F in front reach-in cooler. Ambient temperature of unit was 38°F however, unit is constantly being left opened making it difficult for unit to maintain temperature. Must lower ambient temperature of unit and monitor food temperatures throughout service.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed pancake batter being left at room temperature. Batter must be cold held at 41°F or below unless placed on a 4 hour time as a public health control (TPHC) procedure. COS by discarding. Health Authority provided parameters of using TPHC.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed veggie egg white omelets being hot held below 135°F in buffet area. Temperature of omelets were 111-123°F. COS by discarding. Must increase heat of hot holding unit moving forward.
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 personal items such as headphones and cell phones stored in food prep areas. Personal items must be stored in a designated area separate from food prep area. COS by moving.
Initial