6825 S HWY 29 GRANTVILLE, GA 30220
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)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Prepared food not marked with date of preparation or date for disposal.
Routine
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed flies in the main kitchen.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed water pump not functioning properly and water not running. PIC was able to make it function sufficiently when needed and will make necessary repairs.
Followup
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed employees use improper procedure when washing hands. Employees instructed on proper procedure multiple times during inspection.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
Regulation: 511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)
Observed sanitizer bucket stored in handwash sink. All items removed during inspection.
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed no chemical for the clean-up of vomiting and diarrheal events.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed water on mobile unit without water. Use handwashing sink at base of operation until new water hose (food grade) could be obtained (Employee sent to get hose during inspection)
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 ready-to-eat hot dogs stored directly on top of raw ground pork/chicken mix sausages, raw hamburger patties stored over ready-to-eat hotdogs, raw whole muscle beef stored over shredded leafy greens. all foods moved during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed baked beans at 108F, and pulled pork at 102F, in the steam well, cooked chicken stored on counter top 128F, 94F, 118F. Chicken discarded, pull pork discarded and baked beans reheated.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.) Mobile Unit violation: No certified food safety manager.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed chlorine sanitizing solution used to sanitize three compartment sink above 100ppm.
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed chemical bottle without label. Chemical bottle labeled during inspection.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no test strips to determine strength of sanitizer.
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 raw pork chops marinating on top of raw chicken within the same container. Raw pork chops must be stored above raw chicken. All pork chops and chicken discarded during inspection.
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 raw chicken container stored above ready to eat coleslaw ingredients and fully-cooked hotdogs in reach-in cooler. Raw food should not be stored above ready-to-eat foods to prevent contamination. Ready-to-eat foods relocated during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken in reach-in cooler being held at 46F. Chicken should be held at 41F or below for safety. Chicken discarded by employee during inspection.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.)
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored in dry sanitizing bucket. Wiping cloths should be stored in sanitizing solution between uses.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked chicken stored in pan with lid on top of steam well below proper hot holding temperature of 135F at 121F. Pan of chicken reheated above 165F on grill during inspection. Advised PIC that meat should be hot holding in steam well.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
(Base of Operation; No certified food safety manager on staff. PIC stated he will be scheduling to take the test.)
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed sanitizer bucket and utensils stored in handwash sink. All items removed during inspection.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple items in reach-in cooler without date marking. PIC added date marking during inspection.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed sanitizer bucket exceeding recommended limits for consumer safety.
Initial
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed no date markings on items in reach-in coolers.
Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)
Observed temperature measuring device for measuring hot foods only, no device for measuring cold holding foods.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no test strips to determine strength of sanitizer.