1625 BALL GROUND HWY 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: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed areas of extremely low grout holding debris on cook line. Floors must be regrouted.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken being improperly cold held on ice as a result of an improper ice bath. Temperature of chicken was 55°F. TCS foods must be cold held at 41°F or below. COS by moving the ice bath away from the fryer and adding more ice.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken being improperly cold held on ice as a result of an improper ice bath. Temperature of chicken was 50°F. TCS foods must be cold held at 41°F or below. COS by creating a proper ice bath.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed fried onions, chicken tenders, and corn being improperly hot held at temperatures less than 135°F under heat lamp. Also observed chicken wings being held below 135°F in fryer basket. [SEE TEMPERATURE OBSERVATIONS]. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by discarding.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41od shall be maintained at 41°F. COS by discarding. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed fried onions and chicken tenders being improperly hot held at temperatures less than 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by discarding.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no chlorine test strips for dish machine. Must obtain.