2230 W BROAD ST ATHENS, GA 30601
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Nozzle of creamer dispenser extending beyond a distance of one (1) inch from refrigerated dispenser head. COS- Employee cut nozzle to length of one inch. Repeat.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Mold growth observed in kitchen ice maker next to drive up window. CA: Clean and sanitize ice maker frequently enough to preclude mold growth.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Nozzle of creamer dispenser extending beyond a distance of one (1) inch from refrigerated dispenser head. COS- PIC cut dispenser nozzle to one inch length.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Damaged soap dispenser at hand sink located adjacent to office. Corrective action (CA): Soap must be available for use at each hand wash sink.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Employees wearing bracelets and wristwatch during food handling.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Plastic food containers stacked wet after washing on shelf adjacent to dishwasher.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Reusable paper towel used to sanitize multiple dining tables. Corrective action (CA): Dining tables to be sanitized using single-service paper towel at each table and use spray bottle of sanitizer solution at concentration of 200-400 ppm quaternary ammonium compound.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Employee wearing bracelet and wrist watch during food preparation.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Employee not wearing effective hair restraint during food handling.
Regulation: 511-6-1.03(5)(f) - fingernails (pf)
Employee at french fry station wearing fingernail polish during food handling.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Ice accumulation observed at threshold doorway to walk-in (WI) freezer.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee drink stored on shelf with clean dishware. Corrective action (CA): Store employee drinks below and separate from food, utensils, equipment, lines, single-use/single-service (FUELS) items in kitchen. Person in charge (PIC) discarded drink. Designated storage in break room.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Hand towels not available for use at kitchen hand sink. CA: Maintain availability of hand towels at each hand wash sink. PIC replaced batteries in towel dispenser.
Regulation: 511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)
Employee washed hands at 3-compartment sink. CA: Handwashing permitted only at hand wash sinks.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Concentration of sanitizer less than 50 ppm chlorine during rinse cycle of dishwash machine. CA: Maintain sanitizer concentration at 50-100 ppm chlorine in dishwasher. PIC to sanitize dishware at 3-compartment sink until dishwasher is repaired.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Mold growth observed in ice chute of self-service beverage dispenser. CA: Clean and sanitize ice chute frequently enough to preclude mold growth.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Employees not wearing effective hair restraint during food preparation.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Nozzle of creamer dispenser extending beyond a distance of one (1) inch from refrigerated dispenser head.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Nozzle of creamer dispenser extending beyond a distance of one (1) inch from refrigerated dispenser head.
Routine
Regulation: 511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)
Observed coffee filters stored without protection on brewer at rear kitchen
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed damaged gasket at door to WI freezer. observed ice accumulation on condenser and floor of Walk in Freezer
Regulation: 511-6-1.07(5)(f) - drying mops (c)
Observed wet mop bucket rather than positioned to air dry on wall hook
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed eggs cold held in walk-in (WI) cooler at temperature of 55F. PIC advised to cold hold time/temperature control for safety (TCS) foods at temperature of 41F or less. PIC discarded all TCS foods in WI.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed burritos cooling in WI for greater than 6 hours at temperature of 55F. PIC advised that TCS foods to cool from 135F to 70F within 2 hours and from 70F to 41F within additional 4 hours or total elapsed time of 6 hours. PIC discarded burritos.
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand soap not available for use at hand sink in men's restroom. Person in charge (PIC) advised to keep soap available at all times for use at each hand sink.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand towels not available for use at hand sink in men's restroom. PIC advised to maintain supply of hand towels at hand sink.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed spoon stored in hand sink located at front right of kitchen. PIC advised that hand sink to be kept accessible at all times and used for no purpose other than washing hands.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed concentration of sanitizer less than 50 ppm chlorine at dish wash machine at rear kitchen. PIC advised to maintain sanitizer concentration at 50-100 ppm chlorine during rinse cycle of dishwasher. PIC to sanitize dishware after washing in 3-compartment sink.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed burritos cooling in tightly covered container in WI. PIC advised to cool TCS food on sheet pan set on speed rack in WI to promote rapid cooling. PIC discarded burritos.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employees wearing bracelets during food handling.
Regulation: 511-6-1.06(5)(n) - covering receptacles (c)
Observed dumpster lid left open after last use.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee sweater stored on food shelf at kitchen work table.
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Observed nozzle of creamer dispenser extending beyond a distance of one (1) inch from refrigerated head of dispenser. PIC advised to cut nozzle at angle, one inch from refrigerated dispenser head. PIC cut nozzle to one (1) inch length.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed damaged gasket at door to WI freezer.