70 Retreat Village SAINT SIMONS ISLAND, GA 31522
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 handwashing sink in main kitchen was being used to store two used knives at the time of this inspection. COS: Knives removed and sent to wash. CA: A handwashing facility may not be used for purposes other than handwashing.
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 several cartons of eggs being stored above ready to eat dessert foods in a reach in cooler in kitchen area at the time of this inspection. COS: Management placed eggs at the bottom of cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, following the appropriate stacking order.
Routine
Regulation: 511-6-1.07(6)(q) - first-aid supplies, storage (p, pf)
Observed a spray with lidocaine being store on a shelve besides food items (cake, dry rub) in the main kitchen at the time of this inspection. COS: Management removed toxic chemicals. CA: First-aid Supplies, Storage. First-aid supplies that are in a food service establishment for the employee’s use shall be stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed two working containers (spray bottles) with sanitizer being stored besides food in the kitchen and bar area at the time of this inspection. COS: Management removed spray bottles. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and Locating the poisonous or toxic materials in an area that is not above/beside food, equipment, utensils, linens, and single-service or single-use articles.
Routine
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed that sanitizer (Quat.) dispenser was producing a concentration of 0 in the dishwashing area at the time of this inspection. COS: Owner had it serviced and the problem was corrected at the time of this inspection. CA: Chemical sanitizer shall be kept within the required concentration of 200 ppm to 400 ppm.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed during the course of this inspection that the facility had a large container of TCS house made tomato sauce that was made on 12/18/2023 being held at a temp of 48 deg f on 12/19/2023. COS: Sauce was discarded. CA: Management stated that staff will be trained to properly cool down all tcs products within the 6hr cool down window after being cooked.
2hrs to reduce the item from the cook temperature to 70deg for below and then 4hrs to reduce the temp to 41 deg f or below.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed during the course of this inspection that the soda gun nozzle located in the main bar area displayed significant buildup on a food contact surface. COS: Management had this surface cleaned. CA: Management stated that they will increase the cleaning frequency of this piece of equipment.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed during the course of this inspection that the bathroom serving the side bar area was not supplied hot water. CA: Management stated that they would contact a maintenance person to address and fix the issue.