103 PAYNE AVE ROME, GA 30165
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed Barilla beef holding below 135 degrees F. on steam well less than 1 hour. CA: Foods reheated for hot holding must be held minimum 135 degrees F. COS: PIC reheated Beef Barilla to the minimum 165 degrees F.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food in prep top cooler held above 41 degrees F. CA: Discussed cold holding with pic. COS: PIC placed food items in ice baths (items less 30 minutes from set up). Cooler to be adjusted down (thermometer showing 41-42) needs to be lower, around 38 degrees inside cooler to hold food below 41 degrees F. in hot kitchen. Cooler to be re-checked by health dept. Discussed ambient air temperatures on unit during summer daytime may affect the cooler capabilities even with air conditioners. Coolers and food temperatures must be monitored to ensure proper cold holding.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloth on counter used for wiping surfaces. CA: Discussed where to store wiping cloths once used with pic. COS: Wiping cloth was removed from counter and stored in sanitizer bucket.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed handles of in use utensils (ice scoop and spoon) stored down in food. CA: Discussed storage of in use utensils with the handle out of food container with pic. Utensils should be longer than the pan to prevent the handles from falling into the food or kept in a separate location. COS: PIC removed scoops and spoon from food
Initial