1353 RIVERSTONE PKWY 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 time/temperature control for safety (TCS) food in small prep top/reach-in unit being cold held above 41°F. TCS foods must be cold held at 41°F or below. COS by discarding.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed black mold-like build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hourse. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum.
NOTE: This has been a repeating issue at this facility. General Manager must develop a written cleaning schedule for ice machine.
Followup
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored in improper sanitizer solution concentration. Quat sanitizer was measured at 0 ppm. COS by making fresh sanitizer at proper concentration.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) food in "Firehouse Sub" cooler being cold held above 41. Ambient temperature of cooler was 37°F however, there were several large plastic bags of turkey stored on top shelf blocking air flow. TCS foods must be cold held at 41°F or below. COS by moving bags of turkey to walk-in.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed cooked onions and peppers prepared before 2PM not cooled to required temperature within allotted time. Items were 62-63°F when temped around 5:20PM. Both items were stored in "Firehouse Sub" cooler.
Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
COS by discarding.
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
Person in charge (PIC) was unable to provided signed employee health policy detailing reportable illnesses/symptoms. Out of about 12 employees, there were only 5 signed forms. Health Authority will email blank form. PIC must ensure all employees read and sign form (Redbook). Additionally, PIC must know how to respond if employee(s) report any of the listed symptoms/illnesses.
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Facility has no clear clean-up procedure for vomiting or diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. A procedure must be put in place within 72 hours.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed substantial black mold build-up along interior portions of bulk ice machine. COS by immediately discontinuing use of ice. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum.
NOTE: This has been a repeating issue at this facility. General Manager must develop a written cleaning schedule for ice machine.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed handle of cooler door broken. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Handle must be fixed.