802 S PETERSON AVE STE E DOUGLAS, GA 31533
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Followup
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed eggs stored over ready to eat foods. CA: ensure proper vertical and horizontal separation between ready to eat foods and raw animal products
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep. Failure to obtain may result in suspension of permit.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
No hot water at the hand-washing sink. CA: fix asap
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed main refrigerator and freezer unit heavily soiled with food debris throughout the unit. Clean every 4 hours or in a manner that will prevent contamination.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no items being properly dated. Items must be dated once taken out of original packaging and discarded within 7 days. Also observed milk held past use by date, milk needs to be discarded.
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
Need to place thermometers inside all cooling units and monitor ambient air temps inside the units.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
no hot water at handwash sink, correct ASAP.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips for sanitizer solution. Please obtain test strips for sanitizer solution ASAP.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed eggs stored over ready to eat foods. Also, cucumbers were stored beside raw meat. CA: ensure proper vertical and horizontal separation between ready to eat foods and raw animal products
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep. Failure to obtain may result in suspension of permit.
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
No hot water at the hand washing sink. CA: fix asap
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed main refrigerator and freezer unit heavily soiled with food debris throughout the unit. Clean every 4 hours or in a manner that will prevent contamination.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no items being properly dated. Items must be dated once taken out of original packaging and discarded within 7 days. Also observed milk held past use by date, milk needs to be discarded.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw beef being thawed in standing water. You must unthaw frozen meat under running water less than 70 degrees.
Regulation: 511-6-1.05((2)(l) - tmd, ambient air & water - accuracy (pf)
Need to place thermometers inside all cooling units and monitor ambient air temps inside the units.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips for sanitizer solution. Please obtain test strips for sanitizer solution ASAP.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Walls are coated with grease and old food particles. ENTIRE facility needs a deep cleaning.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep. Failure to obtain may result in suspension of permit.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed main refrigerator and freezer unit heavily soiled with food debris throughout the unit. Clean every 4 hours or in a manner that will prevent contamination.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no items being properly dated. Items must be dated once taken out of original packaging and discarded within 7 days. Also observed milk held past use by date, milk needs to be discarded.
Regulation: 511-6-1.05((2)(l) - tmd, ambient air & water - accuracy (pf)
Need to place thermometers inside all cooling units and monitor ambient air temps inside the units.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
The last inspection report was not displayed
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
No hot water at the hand washing sink. CA: fix asap
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
The last inspection report was not displayed
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed eggs stored over ready to eat foods. Also, cucumbers were stored beside raw meat. CA: ensure proper vertical and horizontal separation between ready to eat foods and raw animal products
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed no paper towels or soap being provided at hand wash sink, meat prep sink was being used for hand washing. Corrective action, use proper sink provided for hand washing.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed no paper towels or soap being provided at hand wash sink, meat prep sink was being used for hand washing. Corrective action, use proper sink provided for hand washing.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed prepped beef, chicken, vegetables in reach in coolers throughout main kitchen with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
Need to place thermometers inside all cooling units and monitor ambient air temps inside the units.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no soap at the hand washing sink. All hand washing stations must be stocked with soap and paper towels at all times.
Regulation: 511-6-1.04(4)(r) - food storage, prohibited areas (c)
Observed bottles of Coca Cola stored on the floor.
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain an approved CFSM certificate as soon as possible - submit copy to health department upon completion. CFSM should be actively present in establishment and hold a managerial role over food prep.
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed hand wash sink with no soap or paper towels/drying provisions available. Hand wash stations must be fully supplied with soap, paper towels, and garbage receptacle to help achieve proper and adequate handwashing. Supply soap and paper towels immediately.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed prepped beef, chicken, vegetables, and salsa in reach in coolers throughout main kitchen with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloth stored on countertop in food prep area. Wet wiping cloths must be stored in sanitizer solution when not actively in use. Replace sanitizer a minimum of every 4 hours - test concentration.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single service items (to go boxes, napkins) stored on floor. Single service items must be stored at least 6" above floor surface in a clean, dry location to prevent potential contamination and pest harboring.