302 VETERANS MEMORIAL HWY UNIT 156 MABLETON, GA 30126-3353
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 the outside of several large bulk containers of sauce with food splash in main kitchen under prep table.
CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
COS: Cleaned.
Routine
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels at hand sink in main kitchen.
CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
Individual, disposable towels; Pf
A continuous towel system that supplies the user with a clean towel; Pf
A heated-air hand drying device; Pf or
A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
COS: Paper towels were supplied.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed red snapper at 76 F inside of water on tabletop in Main.
C/A TCS foods being cold held shall be 41 F or below.
COS: Operator stated red snapper was recently thawed causing temperature to rise into the danger zone so red snapper cooked.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
See asterisked TCS food items being hot held under 135 F (**)
C/A: TCS foods being hot held shall be 135 F or above.
COS: Operator stated patties were placed inside of cabinet within an hr or so. Reheated to 165 F inside of oven.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed rice and peas, oxtails, and jerk chicken not cooling at the proper rate. See temperatures below. Items will not cool from 135 F to 70F within 2 hours and 70F to 41 F within 4 hours at current rate.
C/A: TCS foods shall cool from 135 F to 70 F within 2 hours and 70 F to 41 F within 4 hours to prevent contamination.