2080 TIMOTHY RD STE C ATHENS, GA 30606
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(4)(k) - in-use utensils, between-use storage (c)
Bowl used as scoop in bulk bread crumbs.
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Cracked lid on bulk bread crumbs.
Routine
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
Handwashing signs missing in men's and women's restrooms.
Regulation: 511-6-1.05(6)(b) - cutting surfaces (c)
Cutting boards heavily stained/marked throughout kitchen - includes make table cutting boards.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Vent dusty over drink making station.
Routine
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Wet stacking of medium sized plastic bins on clean dish rack by 3-compartment sink. Allow to fully air-dry before stacking.
Regulation: 511-6-1.05(6)(b) - cutting surfaces (c)
Cutting boards heavily stained/marked throughout kitchen (including make table cutting board).
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple time/temperature control for safety (TCS) foods held above 41F in walk-in cooler (WIC). Corrective action (CA): All TCS foods when in cold holding must be kept at or below 41F. Out of temperature foods discarded.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Multiple stacks of large bins stacked wet on clean dish rack by 3-comparment sink. Allow to completely air-dry prior to stacking.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
WIC not keeping TCS foods held at 41F or less. Repair company called. Inspector to follow up on WIC repair.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Air fans in WIC observed with heavy buildup of dust.
Routine
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Multiple small bins on clean dish rack stacked wet. Allow to air-dry before stacking.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Ice buildup around walk-in freezer door. Gasket frayed on pizza make table.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Grime buildup under oven on floor.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple time/temperature control for safety (TCS) foods above 41F in make table 1 and pizza make table. Corrective action (CA): Person in charge (PIC) informed that all TCS foods in cold holding must be at 41F or less. TCS foods kept at temperatures above 41F overnight discarded. TCS food out of temperature for less than an hour moved to walk-in cooler.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Make table 1 and pizza make table unable to maintain temperatures of 41F or less. Do not store any TCS foods in bottom of make tables until repaired. Tops may be used using time (4 hours), after 4 hours TCS food must be discarded. Repair company called, will come tomorrow.