344 S FAIRGROUND ST SE MARIETTA, GA 30060-2356
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(6)(f) - time/temperature control for safety; cold holding (p)
Observed BBQ beef and two containers of cooked mixed vegetables cold holding above 41F in walk in cooler in back storage area.
CA: All TCS items shall be kept at 41F or below when cold holding.
COS: items were discarded.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed spicy pork in a black hot box holding below 135F. Observed queso in the microwave holding below 135F. Observed queso in a metal pan holding at 61F on the counter in the main kitchen.
C/A: hot time/temperature control for safety food shall be maintained at 135°F or above
COS: items discarded; discussed hot holding temperatures
NOTE: PIC stated that queso had been out of refrigeration all day, and they would just heat it up when needed.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed several containers of food (ceviche, lettuce, and pico) cooling in the walk-in cooler and wrapped tightly with cling wrap, not cooling properly. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
COS: items discarded
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several food items in Bain-Marie cooler in main kitchen stored uncovered, exposed to contamination.
C/A: Unless in the cooling process, ensure all food is stored covered to prevent contamination.
COS: All food covered.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several dishes wet nested along dish/utensil clean storage rack in main kitchen.
C/A: After cleaning and sanitizing, equipment and utensils:
Shall be air-dried or used after adequate draining before contact with food; and
May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
COS: Dishes moved to 3-compartment sink to be re-sanitized.