1942 on the Square

Observed raw shelled eggs stored by raw pork chops. Also, observed raw pork chops stored above cooked turkey. Advised PIC to remove food items and store according to cooking temperatures (COS).

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed a thick black mold-like accumulation on the interior roof of the dishwasher. Also observed a black mold-like accumulation on the interior of the ice machine. Food contact surfaces must be clean to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed several dead flies in the dining room. The dead flies must be cleaned and removed (Repeat).

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed single use/single service to go containers stored on the floor in the outside storage. All items should be stored 6 inches or higher off the floor.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the door broken on the reach in cooler on the hot line. The door must be repaired by 4/24. Please send a work order to sabrina.young@dph.ga.gov.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed the vents with a thick dust accumulation in both unisex restrooms

511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the walk in cooler. PIC advised that all food that was not prepped today must be discarded. Also, all TCS food items must be relocated to the outside (beer walk in cooler) until repairs have been made on the cooler. Please submit a completed work order to sabrina.young@dph.ga.gov by 9/2/25.

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 fly light at the bar right next to sliced lemons and containers. Also, observed a fly strip hanging in the prep area. All insect control devices must be removed and placed in an area where there is no food or an area where it can't cause contamination. Once the devices start to attract dead insects they must be removed (COS).

511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.

1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.

2. Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed several dead flies in the windows in the dining room. The dead flies must be cleaned and removed.

Observed a paper towel and soap dispenser stored above clean glasses at the bar. The automatic soap dispenser dispense soap on the clean glasses. Advised PIC to relocate or remove the paper towel and soap dispenser and use the handwashing sink by the dishwasher Only.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed an accumulation on the exterior surface of the mixing bowl in the prep area. PIC stated that the mixing bowl is not in use. If the equipment is in the facility it must remain clean.

Observed the fan at the bar with a heavy dust build up. The fan must be cleaned so that it won't cause contamination to the drinks and food items.

Observed the walk in freezer on the outside of the facility with rust in the ceiling and broken glass on the floor. The walk in freezer must be cleaned and the rust must be treated and cleaned.

Observed the baseboard around the walk in cooler (inside) in bad repair.

Observed an employee drink on top of the ice machine in the kitchen. Make sure to store employee's personal items in a designated area. The cup was discarded (COS).

Observed the ice machine in the kitchen in need of cleaning due to a black mold like substance on the interior surface of the machine.

Observed the can opener in the kitchen in need of cleaning due to an accumulation of old food debris.

Observed the drink dispenser spout at the bar in need of cleaning due to a black build-up.

Observed the two lids at the drink machine at the bar in need of cleaning due to rust and a black debris on them. If the rust is still present after cleaning please replace the lids.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the dishwasher at the bar at 0 PPM chlorine. Owner called ECOLAB to service the machine. Advised PIC to use the 3-compartment sink to properly wash dishes at the bar until ECOLAB service the machine.

Observed a sanitizer bucket at the bar at 0 PPM quaternary ammonium. Employee remade the sanitizer to 200 PPM (COS).

Observed two fly strips hanging in the kitchen (1 by the ice machine and the other one by the dishwasher). Advised PIC to remove the fly strips and not hang them in the kitchen/prep area (COS).

Observed a condensation leak in the ceiling of the walk in cooler in the kitchen. Owner, Brandi, stated that the cooler was just fixed a few weeks ago. Advised PIC to get the cooler check again. Please send a copy of the service report to sabrina.young@dph.ga.gov

Observed one of the fryer basket in need of replacing in the kitchen due to the basket not being in good repair.

Observed the cutting boards in the kitchen in need of replacing due to deep cuts and stains. The boards can be resurfaced to make them smooth or replaced.

Observed the floor in need of cleaning in the walk in cooler (Bar walk in cooler).

Observed the ceiling tile missing in the kitchen by the back door. The tile will need to be replaced to avoid entry of pests, bugs, etc.

Observed the lights not working under the ventilation hood systems. All lights will need to be replaced to provide adequate lighting in the food prep area.

Ice machine contained mold build up

Boxes stored on the floor in the walk in cooler and freezer

Condensation leak observed in the walk in cooler (Bar area)

Dumpster lid missing. Dumpster lid observed below dumpster.

Water build up observed on the floor in the walk in cooler (Bar cooler)