487 JACKSON ST STE 109 NEWNAN, GA 30263
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed multiple stacks of plastic and metal containers wet-stacked in main kitchen area. Equipment shall be separated and allowed to air-dry before stacking. Containers separated during inspection.
Routine
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employees come from outside through back door and immediately start handling food and prepping. Advised PIC to tell employees to stop and properly wash hands. Employee shall wash their hands after engaging in other activities and before any type of food preparation.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed sanitizer at three compartment sink not meeting minimum chemical concentrations for chlorine. Employee remade sanitizer during inspection. Sanitizer solution shall meet minimum chemical concentrations specified under DPH rule 511-6-1.05(6)(n).
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed build up on can opener blade in the main kitchen. Can opener clean during inspection. Food-contact surfaces shall be cleaned frequently to minimize accumulation.
Routine
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed employee improperly wash their hands multiple times during inspection. Instructed employee how to properly wash their hands and appropriately turn off sink.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed sanitizing solution measuring at 200ppm. Solution diluted by employee during inspection.
Regulation: 511-6-1.04(4)(t) - food preparation (c)
Observed large tray of eggrolls stored on top of trash can during preparation. Tray moved to prep table during inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed old labels/stickers on the outsides of food containers on clean dish rack. Advised PIC that labels/stickers should be removed prior to washing, rinsing, and sanitizing.
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed back door open. PIC closed screen door to form a barrier.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods stored in prep-top cooler above proper cold holding temperature of 41F such as raw chicken 46.9F, raw shrimp 47F, raw 46.7F, cooked chicken 49F, cooked shrimp 50F and cooked pork 49F. PIC discarded all food items during the inspection.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Observed wire scrubber in hand wash sink in main kitchen. Item moved to proper location during inspection.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw fish and raw chicken thawing on food prep table. PIC moved raw chicken under running water in prep sink and fish moved to walk-in cooler to thaw properly.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods stored in walk-in cooler above proper cold holding temperature of 41F such as cut cabbage 56F, cream cheese 48F, and shelled eggs 55F, ambient 60F. PIC stated door to cooler had been open due to fans being frozen this morning. PIC discarded all TCS foods from walk in cooler. Observed fish thawing in sink at 68F. PIC discarded fish.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fish thawing in sink with no water running. Fish was at 68F. PIC discarded fish.
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed back door open. PIC closed screen door to form a barrier.
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed old cardboard being used to hold food items and single use bags. PIC moved items to appropriate containers and discarded cardboard boxes.