3600 CHEROKEE ST NW STE 101 KENNESAW, GA 30144-2027
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(7)(d) - nonfood-contact surfaces (c)
Observed back of reach in cooler handles with grease buildup in main kitchen and warewashing area. Observed racks used to store dishes and pizza boxes with grease and dust build up in main kitchen and warewashing area.
CA: Nonfood contact surfaces shall be clean to sight and touch.
Routine
Regulation: 511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)
Observed sanitizer solution not dispensing properly into dish machine in main kitchen area.
CA: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
Observed all reach in cooler handles in facility with food build up on the back. Observed dust and grease buildup on racks in walk in cooler and dishwashing area in main kitchen. Observed food debris on bottom of reach in freezer in main kitchen.
CA: Nonfood contact surfaces shall be clean to sight and touch.
Routine
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed walls and floors under racks with food debris and build up in warewashing area of main kitchen. Observed prep table, outside of reach in coolers, and cooler handles with food buildup in warewashing area of the main kitchen.
CA: Cleaning, Frequency and Restrictions.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.