360 S COLUMBIA AVE RINCON, GA 31326
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(5)(f) - drying mops (c)
Observed multiple mops, not actively in use, stored head down on the mop sink.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed handle of scoop in sugar down touching the food-product. COS: PIC removed handle from container and will ensure that all handles are stored above food-products.
Routine
Regulation: 511-6-1.03(5)(g) - jewelry (c)
observed multiple employees actively prepping food with bracelets and watches on wrist. Rule: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed multiple wiping cloths stored on top of counters and other food contact surfaces. CA: Store all used wiping cloths in sanitizer buckets or designated dirty area after use. Rule: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
(i) Maintained dry; and
(ii) Used for no other purpose.
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed old food debris on the floor under equipment as well as on walls around equipment. Observed splatter on walls near smoker. CA: Increase cleaning frequency
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 items stored in basket above food used for consumers. COS: PIC moved employee items to bottom shelf
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed mildew like build up on the baffle of the bulk ice machine in the storage room.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed old food debris on the floor under equipment as well as on walls around equipment.
Routine
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed multiple sauce bottles near and in prep-top cooler, and near gril station with unlabeled sauce bottles. CA:Through conversation with PIC, it seems as though labels wear off of bottles, instructed PIC to re-label bottles or use a color-coding system.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed a bulk bin in the dry storage area with no label. RCA: Label bin with name of food item.
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 single use items stored on the floor in dry storage room. CA: PIC removed items from floor and stored at least 6" off of the floor.