Georgia Giant

Observed water bugs in warewash area. Code: the presence of insects, rodent, and other pests shall be controlled to minimize their presence on the premises. No corrective action taken.

Observed pans stacked wet n warewash area. Utensils should be stored in a self-draining position that allows air drying. C/A: PIC placed pans back in 3 comp sink to be rewashed and sanitized.

Observed grease build-up on floor behind fryers and stove in prep area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. No corrective action taken.

Observed cheese and lettuce in prep top cooler not properly cold-held to 41* F or below. Code: 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 (5°C) or below or 135°F (57°C) or above. C/A: PIC discarded items.

Observation: observed water bugs throughout prep area. Code: the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. C/A: PIC removed water bugs. PIC to contact licensed exterminator.

Observation: observed no cold water available at prep handwash sink. Code: water under pressure shall be provided to all fixtures. No corrective action taken.

Observation: observed accumulation of soil residues on shelving above three-comp sink. Code: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.

Observation: observed water bug under pizza oven. Code: the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises. C/A: pic removed water bug. Pic to contact licensed exterminator.

Observation: observed grease build-up under vent hood. Code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. No corrective action taken.

Observation: observed dust build-up on wall and ceiling of dry storage. Code: the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. No corrective action taken.

Observed soiled can opener blade. Code: equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: pic placed can opener in warewash to be cleaned and sanitized.

Observed soiled shelving over 3-comp sink. Code: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. No corrective action taken.