600 E HWY 34 NEWNAN, GA 30265
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 multiple tcs food items stored above proper cold holding temperature of 41F in the reach-in cooler; Liquid eggs 46F, cooked peeled eggs 44F, yogurt 44F, and sausage gravy 45F. TCS food items stored for cold holding should be 41F or below. All food items discarded during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple temperature controlled for safety foods not reaching minimum of 41F including, in reach-in cooler in main kitchen: milk 48F, cream cheese 47F, and liquid eggs 46F. In front food service area: cream cheese 48F and milk 54F. All food discarded by employee during inspection.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee food stored in the main kitchen reach-in cooler next to and above consumer food. Employee food shall be stored separately and away from consumer food to prevent contamination. Employee food relocated during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pork sausage holding on breakfast buffet at 114F and scrambled eggs at 117F, not reaching the minimum hot holding temperature of 135F. Temperature Control for Safety foods shall be hot held at a minimum of 135F. Pork sausage and scrambled eggs discarded during inspection.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed waffle batter on time without discard time. Discard time shall be indicated to ensure proper discard time. Waffle batter discarded during inspection.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed multiple boxes of single-service items stored on floor in pantry, dry food storage area. Boxes shall be stored 6in. off the floor to prevent contamination. Boxes relocated 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 available to measure sanitizing solution. Test strips are required to verify proper sanitizing levels of three compartment sink and sanitizing buckets. Test strips will be ordered by Assistant Manager.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed waffle batter on time without discard time.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed no Certified Food Safety Manager.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee food stored in the main kitchen reach-in cooler next to and above consumer food.
Initial
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not reaching minimum cold holding temperature of 41F: Waffle batter at 48F. Waffle batter discarded during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pork sausage holding on breakfast buffet at 125F, and Fried eggs at 112F, not reaching the minimum hot holding temperature of 135. Pork sausage and Fried eggs discarded during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed turkey sausage holding on breakfast buffet at 120F, and 114F, not reaching the minimum hot holding temperature of 135. Turkey sausage discarded.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not reaching minimum cold holding temperature of 41F: In the main kitchen reach-in cooler hard-boiled eggs at 56F, 55F, 54F. Milk at 55F. In front service area in the reach-in cooler hard-boiled eggs at 45F, 46F, and cream cheese at 45F. PIC discarded all food items.
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed person in charge left responsible for temperature control for safety foods without a thermometer nor knowledge of safe temperature requirements. Train/certify to provide adequate knowledge for staff left in charge of food service operation.
No CFSM
Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)
No probe thermometer provided for person in charge to monitor temperature control for safety foods.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employee food stored in the main kitchen reach-in cooler next to and above consumer food.