2329 MAIN ST TUCKER, GA 30084
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed employee beverage stored and blocking hand sink in kitchen.
COS: staff moved to proper employee beverage location
CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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 2 very large bins of raw chicken wings sitting on top of several kegs. The same bins of chicken were also touching a bag of raw onions and there were 2 cases of beer rested on top of the bins of raw chicken. CA: Advised on how to properly separate foods based on the food item's minimum cook temperature. Raw chicken (and other poultry) has the highest cook temperature at 165F must be stored below all other food items. Provide Just Store It. Suggested using smaller bins to store the raw chicken in so they are able to fit on the shelves with the other raw chicken/poultry. COS: PIC moved the cases of beer and moved the bins so they were not touching the onions. The bins were too big to be put anywhere else so advised they will need to move to smaller bins so they can be stored properly.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed quat sanitizer at ~0ppm-100ppm in the 3-compartment sink and at 0ppm quat in the sanitizer bucket in the front area. CA: Advised that quat sanitizer shall be between 150ppm to 400ppm (per the manufacturer's instructions on the container). COS: Both sanitizer solutions were remade. New sanitizer solutions read 200ppm quat. Advised to always check newly made sanitizer solution with a test strip prior to using.