55 Cinema LN 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: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed prep top cooler holding TCS food items at a range of 50F to 54F at the time of this inspection. COS: TCS food items discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above
Routine
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed two different food containers with date labels of 11/18 and 11/15 in a reach in cooler in the kitchen area at the time of this inspection. COS: Discarded. CA: A food that requires datemarking shall be discarded if it exceeds 7 days.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed two spray bottles with sanitizer being stored besides food in the kitchen area at the time of this inspection. COS: Sanitizer removed. 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 food, equipment, utensils, linens, and single-service or single-use articles.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed a tray with several blocks of butter being kept at room temperature (72 F) from the night before in the main kitchen at the time of this inspection. COS: Butter discarded. Management explained butter was left from prior night to soften. CA: A public health control method (Time/temperature) must be used to prevent contamination of TCS items.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed a container with hydrogen peroxide being stored on a shelve with clean pots/pans in the main kitchen at the time of this inspection. COS: Management removed item. 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 food, equipment, utensils, linens, and single-service or single-use articles.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed a tray with baked potatoes being stored uncovered in the main kitchen area at the time of this inspection. COS: Manager covered tray. CA: All food items shall be covered to protect from vertical contamination.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed there where no test strips in the facility at the time of this inspection. COS: Manager obtained test strips from Tramici. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
Regulation: 511-6-1.06(5)(h) - toilet room receptacle, covered (c)
Observed staff bathroom had a trash can with lid missing at the time of this inspection. CA: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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 cooling unit in walk-in freezer had a large ice buildup on it at the time of this inspection. Observed grease buildup on walls behind grill at the time of this inspection. CA: All physical facilities shall be kept clean and in good repair to prevent contamination.
Routine
Observed tall glass door reach in cooler holding TCS items, including dairy , dressings above 41 deg F.at the time of this inspection. COS: The chef discarded all TCS items in cooler. CA: Chef will ensure with monitoring that TCS foods are kept at 41 deg F or below.
Regulation: 511-6-1.06(5)(m) - outside storage, prohibitions (c)
Observed grease receptacle at the back of the facility with grease on the ground at the time of this inspection. in addition there was food debris on the ground in this area. CA Mgr stated that it will be cleaned.
Hood system was found with a large build up of grease both on the unit and filters at the time of this inspection. CA Mgr stated that they would increase cleaning frequency.
Routine
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observe frozen water dripped onto boxes of food product in the WI freezer at the time of this inspection. COS Product moved. A Repairs scheduled by manager
Regulation: 511-6-1.06(5)(m) - outside storage, prohibitions (c)
Observed grease receptacle at the back of the facility with grease on the ground at the time of this inspection. CA Grease and oil needs to be in the container and spills need to be cleaned up.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed tall glass door reach in cooler holding TCS items, including dairy based mousse and cut leafy greens, above 41 deg F. COS: The chef discarded all TCS items in cooler. CA: Chef will ensure with monitoring that TCS foods are kept at 41 deg F or below.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed single service sauce cup stored in container of granola as a scoop. COS: Cup was removed and chef decided to discard granola. CA: If scoops are stored in a container of non-TCS food, it will be intended for long term use and have a handle that is kept above the food product.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice scoops stored on top surface of ice machine. COS: Scoops were cleaned and placed on a tray on ice machine. CA: Chef will educate staff to clean all ice scoops and scoop trays/containers each day. Scoops will only be stored on these clean surfaces.
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed walk in freezer with ice build up on ceiling and fan. CA: The chef will contact repair technician for solution/repair.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed facility does not have test strips for chlorine sanitizer used in dishwasher. Dish machine was checked with inspector test strips and was in appropriate range. CA: Chef ordered chlorine test strips immediately and will ensure the machine is checked at least daily.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed mold like build up on cold drawer below grill and walk in cooler fan. COS: The chef cleaned the walk in cooler fan. CA: The chef will ensure these get cleaned regularly enough to prevent build up.
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 dust build up on ceiling around vents. CA: Facility will ensure this area gets cleaned frequently enough to prevent build up.
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 holes/gaps in ceiling tiles near coffee station and adjacent coolers. CA: Facility will repair ceiling tiles so there are no gaps.
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 dark grime build up on floor around ice machine. CA: Facility will ensure the entire area around the ice machine gets thoroughly cleaned.
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 personal drinks with and without lids stored throughout kitchen. Observed employee drinks in multiple coolers. CA: Chef will designate and label one low shelf in one cooler for all employee items. He will educate all staff that personal drinks at food prep stations must be in a disposable cup with lid and straw and placed and used in a manner that best prevents contamination of food/equipment. Other drink cups may kept in a designated area away from food, equipment, utensils.