Buffalo Grill

Observed the reach in cooler at 48 degrees f. Ground beef in the reach in cooler was observed at 46 degrees f. PIC is using ice for all TCS foods including shrimp, raw chicken, and raw beef. PIC advised that she received a quote to fix the cooler but it was too expensive. PIC advised that the cooler would use ice during the lunch rush and place TCS foods in the walk in cooler during the non peak time until the cooler is repaired. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov by 02/09/26. A follow up will be conducted on 2/4/26.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a customer order a undercooked burger without the presence of a consumer advisory. The cashier asked how the customer wanted her burger cooked. The customer ordered the burger medium rear. PIC was advised that undercooked burgers could not be offered without a consumer advisory disclosure and reminder. PIC communicated that the establishments takes the customer's request to undercook the burger but most of the time they cook the burger well done.PIC advised that taking an order for a undercooked burger without a consumer advisory was a violation and to cease taking undercooked orders immediately. PIC advised the customer that their burger was going to be cooked well done.

511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed a bus tub of chicken wings stored on top of the trash on next to the deep fryer. PIC corrected on site by moving the cooked chicken. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed trash build up in the dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several containers of Coleslaw prepared on 7/18/25 were observed at 46 degrees. PIC discarded the coleslaw in question.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed several staff members not wearing proper hair restraints while preparing food. PIC will provide hair restraints to anyone handling or preparing room by 7/25/25.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed wiping cloths stored in wiping cloth buckets containing quaternary ammonium sanitizing solution. The sanitizing solution was observed at 500 ppm. Wiping cloths stored in quat sanitizer must be stored between 200-400 ppm. PIC corrected on site by remaking the sanitizer solution. The sanitizer was then observed at 200 ppm after the PIC added water.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the knobs on the three compartment sink leaking. PIC will contact maintenance and have the leak repaired by 7/28/25. PIC will email a copy of the service work order to robert.lewis1@dph.ga.gov by 7/28/25.

rence 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken sitting in the three compartment sink at 48 degrees F. A staff member advised that it was a staging area prior to wings being cooked. CA- PIC advised to place raw chicken wings in the walk in cooler. PIC was also advised to use the prep sink for raw meat only. A colander can be used to wash vegetables in the three compartment sink. PIC will change the veggie preparation sink to a meat sink by 1/31/25. All TCS foods must maintain a minimum temperature of 41 degrees or below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed build up on some of the ceiling tile in the kitchen area. PIC advised to clean the ceiling on a regular basis to prevent build up. CA- PIC will have the remaining ceiling tile replaced by 2/25/25.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Par cooked chicken stored with raw chicken in the walk in cooler

Fryer basked wires broken and in bad repair.

Self-closure missing on the back door

Reach in cooler gasket in bad repair

Some of the shelves are in bad repair in the walk in cooler. Shelves also beginning to rust.

Dumpster plug missing. Hole observed in the front of the other dumpster

Build up observed on the ceiling tile

Observed (2) pans of white rice and (1) pan of par cooked chicken in the walk in cooler with no preparation or disposal date. Also observed a container of coleslaw in the reach in cooler with no date marking. PIC added dates (COS).

Observed season salt stored with disinfecting wipes and multi-purpose cleaner and Lysol stored with soy sauce and honey mustard packets on the front end.

Observed the reach in freezer not holding an ambient temperature of 0F. Food in the freezer was not frozen, but was holding a temperature of 41F or below. Food is thawing. The freezer will need to fixed or replaced.

Observed no hot water in the women and men's restroom. The water temperature in both restrooms got up to 54F degrees which does not met the requirement of 85 degrees. A plumber will need to be called immediately to fix the problem.

Observed the permit posted expired in 2023. Facility owe a payment of $250.00 to the Health Department. Must be paid in 10 days.

Observed the cutting board on the prep unit with deep cuts. Please sand the board down and seal or replace the board.

Observed a grease build-up on the back of the fryers.

Observed the ceilings in the kitchen with a thick dust/grease debris. Please schedule to have the ceilings cleaned. Also the top around the countertop in the dining room needs cleaning too. (Repeat)

Observed an employee's drink on the countertop on the front-end while food was getting bagged up (Repeat).

Observed several condiments bottles and seasonings without food labels. PIC added the proper labels. (COS) (Repeat)

Observed the food permit expired. A total of $250.00 is due to the health department within 10 days by August 1, 2023.

Observed the ceilings in the kitchen with a thick dust/grease debris. Please schedule to have the ceiling cleaned. (Repeat)

Observed several employee's drinks on the food storage shelves. PIC discarded the drinks. (COS)