4114 E FIRST ST BLUE RIDGE, GA 30513
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(6)(b) - working containers, common name (pf)
Chemicals and hazardous materials shall be labeled with the common name of the substance. Observed multiple spray bottles of bleach, degreaser, and sanitizer that were unlabeled. PIC placed the correct labels on all.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed rice cooling tightly wrapped in an ice bath. PIC uncovered and stirred rice, and added additional ice. Observed containers of cooked beans that were cooling with tightly closed lids inside of reach in. PIC removed and stirred beans. Proper cooling methods include reducing portions to smaller shallower pans, placing foods into refrigeration or freezer, and leaving foods uncovered to allow for air flow and cooling.
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed establishment using plastic to go bags to store foods such as tamales. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food. PIC removed tamales and placed them in food grade ziploc bags.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed rice cooling at ambient temperature. PIC stirred rice, separated them into smaller portions and placed them in reach in. Observed containers of cooked beef that were cooling with tightly closed lids and other food on top of the containers. Proper cooling methods include reducing portions to smaller shallower pans, placing foods into refrigeration or freezer, and leaving foods uncovered to allow for air flow and cooling.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed large pans of beans being cooled in the reach in coolers with tightly sealed lids. Also observed containers of rice cooling at ambient temperature. PIC removed lids on beans and stirred them and moved rice to reach in refrigerators. Proper cooling methods include reducing portions to smaller shallower pans, placing foods into refrigeration or freezer, and leaving foods uncovered to allow for air flow and cooling.
Observed pH strips being used instead of quat test strips. PIC ordered quat strips during inspection and test strips were given to PIC.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed ready to eat foods such as hot dogs, and queso fresco that were opened and had no date mark. PIC labeled all items with correct date.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed large containers of salsa being cooled in reach in cooler with lids tightly on. Salsa had been prepared 3hrs earlier and had a middle temperature of 59 degrees. PIC removed lids and stored salsa to bring temperature down. Also observed pans of beans being cooled at ambient temperature. Beans had been removed from stove 1 hr earlier and had an internal temperature of 101 degrees. PIC placed pans in deep freezer to rapidly cool.
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
Observed bleach sanitizer test kit when quat sanitizer was being used for sanitizing dishes. PIC ordered quat test strips during inspection and will use bleach until they are ordered.