1309 E 16TH AVE CORDELE, GA 31015
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no hand soap available behind the bar area.
Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several food items found stored in the main kitchen area uncovered and subject to contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.PIC corrected this on site.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black residue on the chute of the ice producing machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC has ten (10) calendar days to make corrections.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items in the prep top cooler and the cold holding drawers holding at temperatures great than 41'F. Except during preparation, cooking, cooling, or when time is used as the public health control, Time/temperature control for safety shall be maintained at 41"f or below. COS: PIC has employees place items on an ice bath to help maintain adequate temperature control.
Regulation: 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked
Observed the menus lacking a reminder statement. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. CA: Facility will update. the menus with the reminder statement within 10 calendar days after the day of inspection.