5354 MCGINNIS FERRY RD STE 208 ALPHARETTA, GA 30005
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; cold holding (p)
Inspector observed TCS foods above 41F degrees. COS-discarded. Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Inspector observed employee cleaning dining tables with sanitizer and non-disposable cloth. Corrective Action: Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:
(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;
(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;
(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed a buildup of mold-like substance inside the ice maker. Advised PIC to clean interior of ice machine at COB and to clean with a frequency to prevent build-up.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed using soap and sanitizer for dining table sanitization. Advised PIC to sanitize dining tables using the tow bucket method to use sanitizer solution in both buckets. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:
(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;
(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;
(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed bulk food containers not labeled. Advised PIC to label food storage containers once foods are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
Followup
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS food items between 42-59 degrees F. Advised PIC to cold hold TCS food items at 41 degrees F and below.