GREENSBORO, Greene County

Kathy's Cafe

1100 LAKE CLUB DR GREENSBORO, GA 30642

Food

Latest score

Jul 16, 2025

City

GREENSBORO

County

Greene

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jul 16, 2025

Routine

Score: 954 violations

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12B - personal cleanliness

Regulation: 511-6-1.03(5)(j) - hair restraints (c)

3 ptsCorrected: YesRepeat: No

Observed food employer without a hair restraint as required. COS: hairnet was used during inspection

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed sanitizer in the wiping cloths bucket concentration is too high. Sanitizer shall be between 150 ppm to 400 ppm. Ensure that the sanitizer concentration is verified to be in the proper concentration before use.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed the left side of the griddle with grease and food debris accumulation. Ensure that all surfaces are frequently cleaned and sanitized to prevent further accumulation.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)

1 ptsCorrected: NoRepeat: No

Observe the ventilation hood on the ceiling of the 2-door reach-in cooler area with accumulation of dust. PIC was instructed to clean by 07/17/2025

Dec 11, 2024

Routine

Score: 833 violations

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6-1A - proper cold holding temperatures

9 ptsCorrected: YesRepeat: Yes

Observed several food items- Ham, turkey, tomatoes, heavy whipped cream, tuna- above 41°F in the reach-in cooler and make table in the main kitchen area. Corrective Action: Time/ temperature control for safety shall be 41°F or below for cold holding. Corrected on site: All conserved foods were discarded. Also, foods prepared on the day of the inspection between 10:30 am to 1:00pm were moved to the outside walk-in cooler.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: No

Observed chili in the walk-in cooler dated 12/2 passing the required cold holding time for ready-to-eat food. Open heavy cream in the reach-in cooler, The Tuna on the reach-in cooler was dated 11/2, open heavy cream in the reach-in cooler in the main kitchen without the open date or discarded date. CA: all TCS foods shall be marked with the discard date or the open date and held for 7-day max for cold RTE food.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: Yes

Observed buildup of ice in the make table, reach-in cooler, and freezer. all concerned equipment shall be serviced and when fixed please contact the health authority.

May 16, 2024

Routine

Score: 903 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed food items- turkey, cheese, corn salad, potato salad- not held at 41°F or below for cold holding. Corrected action (CA): TCS (time/temperature control for safety foods shall be 41°F and below for cold holding. Corrected on-site (COS): All foods mentioned above were discarded.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: No

Observed buildup of ice in the reach-in freezer.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: No

Make table shall be serviced, because it is unable to hold foods at 41°F or below and the ambient temperature is 48°F.