6242 OLD HWY 5 UNIT A-1 WOODSTOCK, GA 30188
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 Chicken in under the grill drawers ranging from 43-49F, pineapple salsa in ice bath at 42-45F.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Dishwasher was not dispensing sanitizer at time of inspection due to break in chlorine line.
COS: Reattached chlorine line
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed foods stored in Dukers Refrigerator above 41F including Pico 44F, Tomatoes 42.4F - Maintain all TCS foods at 41F except during preparation, cooking or cooling.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed spinach and cut tomatoes left sitting outside of temperature control. 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 41°F or below. COS by discarding.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked beef, chicken, chorizo, and queso left sitting outside of temperature control for an extended period of time. Kitchen staff stated that they cook the food then leave sitting out and heat back up to order. Once food is cooked it must be immediately served, cooled to 41°F or below, or hot at at 135°F or above. COS by reheating.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning ice machine biweekly.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine in main kitchen dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine. Employees must be using test strips to check concentration of dish machine.