98 JACKSON ST 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(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food debris buildup on utensil used for cutting.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food debris build-up on meat prep top. PIC clean during inspection .
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed slight build-up in beverage nozzle. PIC clean and corrected on-sight.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed potentially hazardous food thawed in standing water.
Routine
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed multiple employees turn faucet off with bare hands after washing hands and before drying hands. Employees instructed to rewash hands.
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed multiple employees touch body, phone, face and come into kitchen proceeding to touch utensils and food equipment without washing hands. Employees instructed to re-wash hands.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following foods not reaching or holding at safe cold holding temperatures of 41F or below. Ice-bath egg wash 56F. Reach-in-cooler Sour cream 46F, White sauce 46F, Banana pudding 45F, 46F, Bleu cheese dressing 47F, White sauce 51F, Tarter sauce 46F, Cocktail sauce 47F, Icing 47F. All foods discarded and repair man called during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple food items in the walk-in cooler and prep top cooler above proper cold holding temperature of 41F such as: potato salad 48F, coleslaw 47F, chicken salad 68F, cooked pork 78f, and cooked pork 65F. All food items discarded during inspection.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked brisket in the warming cabinet below proper hot holding temperature of 135F at 121F. PIC discarded food item during inspection.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee drink stored on food prep surface and employee walking around main kitchen drinking.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed quaternary ammonium sanitizer at three compartment sink above 400ppm. PIC remade sanitizer during inspection.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed multiple pork butt and brisket items not cooling at a rate fast enough to achieve 41F in 6 hours. Pork butt 65F-57F/60min= 0.133 and beef brisket 58F-52F/60min=0.1. All TCS items exceeding 41F after 6 hours were discarded to ensure public health and safety.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed buildup of slime in the interior of ice machine. Area wiped clean during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cold holding of items above 41 F, including: Ice Bath: Milk wash 62F Reach-in Cooler: chicken 63F, pork 58F, and turkey 74F PIC discarded items.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pork hot held at 126F. PIC re-heated item.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed items stored past use by date including Brunswick stew (09/17/23) & milk (09/18/23). PIC discarded items.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed bucket of pickles and box of oil stored on floor in kitchen. Items must be stored 6 inches off floor.