GOVERNORS GUN CLUB

Observed expired food manager certification posted along bar for Tina White (Exp: 2/2026).

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Post current food manager certification and email copy to EHS within 10-days.

1. Observed soiled shelves lined with aluminum foil along several prep tables in main kitchen.
2. Observed large amounts of accumulated ice and food debris along interior walls and base of RIF in main kitchen.

C/A: Clean all equipment; nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.If aluminum foil is used to line shelves, foil must be removed every day and equipment must be cleaned and sanitized.

Observed missing ceiling tiles (3) along corners of ceiling in main kitchen.

C/A: Replace ceiling tiles; all physical facilities shall be maintained in good repair.

Observed no posted CFSM certificate for Tina White along front food service area of facility. Certificate for Tina White has been posted and provided to EHS in past for compliance but not observed on-site.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Send certificate to EHS-dominique.brown5@dph.ga.gov within 10-days.

COS: PIC provided copy of food manager certification for Tine White; PIC advised that certificate is posted in public view at facility.

2nd consecutive violation; facility must email a photo of CFSM certificate posted in public view to EHS within 10-days.

Observed large amount of live fly-like insects at bar along front food service area.

C/A:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and

2. Eliminating harborage conditions.

Observed thick dust accumulations along ceiling throughout main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2nd Consecutive repeat violation; correct within 30-days and provide photo to EHS.

Observed no posted CFSM certificate for Tina White along front food service area of facility.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Send certificate to EHS-dominique.brown5@dph.ga.gov within 10-days.

COS: PIC provided copy of food manager certification for Tine White; PIC advised that certificate is posted in public view at facility.

Observed non-current CDPH inspection report posted along wall of front food service area of facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed heavily soiled gaskets along coolers (RIF, RIC, and Baine-marie unit) in main kitchen.

C/A: Clean gaskets; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed thick dust accumulations along ceiling throughout main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed expired CFSM certificate posted along front food service area/bar of facility for Larry Epps (Exp: 2/2023).

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

COS: Certificate removed.

Observed no posted certification for food manager Tina White within facility.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Kitchen staff not on-site at time of inspection. Food manager must send photo of CFSM certificate to EHS (dominique.brown5@dph.ga.gov) within 10-days.

Observed several TCS foods stored in RIC (cooked chicken wings, white rice, yellow rice, squeeze bottle mixtures, mashed potatoes) and prep top cooler (cut lettuce, blue cheese crumbs, shredded cheddar, potato) in main kitchen without date of preparation or expiration.

C/A: Refrigerated, ready-to-eat, TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All items discarded.

Observed several TCS food items held beyond use by date in RIC (yellow rice 2/28/24, bowtie pasta- unknown Saturday sticker) and glass door cooler (Blue cheese 2/29/24, Ranch 2/29/24) in bar/front food service area.

C/A: A food that requires date marking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

COS: All items discarded.

Observed thick dust accumulations along ceiling throughout main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed, in main kitchen steam well (right), macaroni and cheese and mashed potatoes hot holding below 135°F. CA: TCS food (time/temperature control for safety) that is hot holding shall be held at 135°F or above. COS: PIC stated the food was placed in the steam well at noon; PIC reheated food above 165°F.

PIC could not provide test papers or test strips for quat sanitizer or chlorine sanitizer (when using). CA: A testing device shall be used to test the concentration of a chemical sanitizer.