2100 ROSWELL RD STE 2194 MARIETTA, GA 30062
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)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed dark accumulations inside soda machine nozzles (front service). Observed grease accumulations to a drip on lights above fryers and stove (main kitchen). C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct within 72 hours.
Routine
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
Observed expired food protection manager posted in the facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Post new CFSM within 90 days.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
PIC states sauce bowls are cleaned once a day. C/A: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day COS: Educated employees to clean every 4 hours.
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 excessive dust on ceiling vent across from ice machine. Observes several missing ceiling tiles in kitchen. C/A: All physical facilities shall be maintained in good repair; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods in prep top cooler (front service) cold holding above 41F. C/A: When cold holding, TCS food shall be 41°F or below at all times. COS: PIC placed items on ice to reach 41F.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cooked rice cooling in WIC (main kitchen) tightly covered. C/A: Cooling shall be accomplished by: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods COS: PIC removed lids.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed front service prep cooler unable to sustain ambient and TCS foods at 41F and below. C/A: Ensure that cold holding equipment is in Good Repair and Proper Adjustment. Facility may not store TCS foods in cooler without written approval from health authority.