Raising Cane's Chicken Fingers

Observed a dark color build up on the interior surface of the ice bin lid located in the service area. PIC will clean immediately.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed several staff members with loose hair wearing ineffective hair restraints. PIC will ensure that all kitchen staff members are wearing proper hair restraints.

511-6-1.03(5)(j) - 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.

Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before storage. Observed dishes wet nesting in the raw chicken preparation sink and walk in cooler areas. PIC advised to allow dishes to air dry prior to storage to prevent wet stacking and potential contamination in the raw chicken preparation station.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed food debris on the bottom of the reach in freezer. PIC will clean the area on 4/28/2026 to prevent further build up.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed dust build up on air conditioning vent covers. PIC will have the vents cleaned by 4/29/2026 to prevent potential contamination.

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 hand drying devices or paper towels not provided at the hand sink. Also observed the soap dispenser malfunctioning. CA- PIC corrected on site by replacing batteries in the soap dispenser and replacing paper towels. PIC advised to clean the housing area of the paper towel dispenser.

Observed numerous chemicals stored next to bread and single service articles in the storage area. PIC will relocate chemicals to the closet in the storage room and use the storage area for food and food contact surfaces only. CA- PIC corrected on site.

Observed containers of sugar water used to make lemonade stored in the raw chicken marinating station. PIC was advised to not prepare lemonade in the raw chicken marinating station due to the potential of cross contamination. The bottom of the shelves above the sugar water containers were observed with build up from chicken marination. PIC will properly clean and disinfect the areas after each marination.

Observed two sanitizer bucket with towels and quat sanitizer on the food preparation line with approximately 100 ppm of sanitizer. PIC corrected on site immediately by remaking the sanitizer. Once the quat sanitizer was remade, the sanitizer was observed at 200 PPM. 11-6-1.04(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)

The bottom of the shelves above the sugar water containers were observed with build up from chicken marination. PIC will properly clean and disinfect the areas after each marination.

Paper towel dispensers contained white build up in the marination area. PIC will clean the dispenser by 10/2/25.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed dumpster lid not properly closed causing the presence of flies. Boxes also stored around the dumpster.

11-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

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 syrup build up on the floor beneath the coke dispenser area in the front of house. Also observed a grayish color water along the baseboard of the walk in freezer. PIC will clean the areas by 10/2/25. PIC will also inspect the drink lines for leaks.

PIC advised to seal brick with another coat of polyurethane in the storage area.

Observed the location is using a key drop system for deliveries from Gordon Food Service. PIC provided the invoices for deliveries. According to the SOP's for key drop delivery provided by the PIC, the delivery driver must record on the invoice to customer at least one refrigerated TCS item and one frozen TCS item. Invoices only contained temperatures of the ambient cooler and freezer. According to the PIC, Gordons is delivering to the walk in cooler during the key drop. The employees are transferring raw chicken to the unapproved storage pod/cooler outside. Employees are also transferring dry goods and seasoned flour to the unapproved mobile storage unit outside.

Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Observe several containers of cooking oil on the floor in the corral area and several boxes of single service articles/food contact surfaces observed in the corral area. Observed seasoned flour stored on the floor in the unapproved mobile storage unit (Penske Truck). All food and food contact surfaces must be stored 6 inches above the floor to prevent potential contamination. The unapproved mobile storage unit and corral area cannot be used for storage. PIC advised to cease operation immediately and remove items from the corral and the mobile food truck.

The cases of chicken in the unapproved walk in cooler was store on wet pallets. The ceiling also showed signs of moisture due to the mold like substance observed on the ceiling.

All chicken must be removed for the outside walk in cooler and placed in the walk in cooler located in the kitchen area by 3/25/25. A plan of action must be emailed to Robert.lewis1@dph.ga.gov by 3/24/25.

511-6-1.04(4)(r) - Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas:

1. Locker rooms;

2. Toilet rooms;

3. Dressing rooms;

4. Garbage rooms;

5. Mechanical rooms;

6. Under sewer lines that are not shielded to intercept potential drips;

7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;

8. Under open stairwells; or

9. Under other sources of contamination.

Observed several staff members with loose hair wearing ineffective hair restraints. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several staff members were observed wearing jewelry including watches.

Team member advised that the facility has an accommodation for the team member wearing a watch; however, the GM could not provide any or related documentation.

511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

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 two sanitizer bucket with towels and quat sanitizer on the food preparation line with approximately 100 ppm of sanitizer. PIC corrected on site immediately by remaking the sanitizer. Once the quat sanitizer was remade, the sanitizer was observed at 200 PPM. 11-6-1.04(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)

Observed the current food permit and inspection report not posted in public view. The current food permit was posted next the restroom facing the restrooms. The current inspection report was not available or posted within 15 feet of the front door, five to seven feet from the floor, or within one foot of reading distance. Food service establishment must post the current inspection report at one of the drive-thru windows and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. As a corrective action, the PIC will place the new inspection report and current food service report next to the illuminated lemon sign in the food service area. The current reports will be within one foot of reading distance.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. Observed dishes wet nesting in the dishwashing area and walk in cooler. PIC advised to allow dishes to air dry prior to storage to prevent wet stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed an unapproved walk in cooler outside in the parking lot. The cooler was observed with over 20 boxes of raw chicken. The temporary cooler was not submitted or approved for use. There was a mold like substance observed on the ceiling of the temporary walk-in cooler unit in the parking lot. There was also a penske truck filled with single service articles and approximately 15 bags of flour store in the back of the mobile truck. PIC advised that he must cease operation

Observed a mold like substance on the ceiling in the unapproved temporary walk in cold holding unit located in the parking lot. Observed stagnant water beneath the tea makers and ice machine. Stagnant water was also observed pooled on the floor in the corral area. There was boxes of cooking oil and single service articles observed in the corral area. PIC was advised to remove all food and food contact surfaces from the corral area due to water leaking through the mesh opening of the wall according to the PIC. The area was also unapproved for storage as stating during the initial inspection. CA- The location must seal the opening in the corral area to prevent the entry of water/pest and add a smooth, washable, nonabsorbent ceiling tile.

Water build up observed on the floor beneath the handsink due to the waste water pipe not being placed directly above the floor drain causing waste water to drain on the floor.

Observed raw chicken stored on unclean and broken wood pallets in the unapproved walk in cooler located in the parking lot.

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.

Observed a condensation leak coming from the ice machine causing water build up on the floor. PIC will contact maintenance to have the condensation leak resolved by 12/23/24. PIC will email robert.lewis1@dph.ga.gov once the leak is repaired. 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.

Plumbing system in disrepair.

511-6-1.06(2)g)(h)(i) Service sinks, numbers, and capacities. At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals may not be used for the disposal of mop water and similar liquid waste. Observed the mop sink was not installed according to the example that was submitted via email from Daniela Carmargo on 11/2/24. The mop sink that was submitted was a recessed mop sink. The mop sink that was installed was not recessed. It was also not curbed. As a result, a provisional permit is being issued until 12/9/24. I spoke with Scott Mckinley and Mike Zambory in regard to the plan of action that is required. A six-inch curb will be added to the mop sink and completely sealed by 12/9/24. If the mop sink curb is not installed by 12/9/24, the provisional food permit and inspection will be suspended.

511-6-1.06(5)(f) - Outside Receptacles, design & construction (C) (f) Outside Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnable used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Observed no outside dumpster on site. Based on the provisional permit being issued, the dumpster must be installed by Monday 12/9/24 as agreed.

511-6-1.06(5)(f) - Outside Receptacles, design & construction (C) (f) Outside Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnable used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Observed no outside dumpster on site. Based on the provisional permit being issued, the dumpster must be installed by Monday 12/9/24 as agreed.

511-6-1.06(5)(f) - Outside Receptacles, design & construction (C) (f) Outside Receptacles.

1. Receptacles and waste handling units for refuse, recyclables, and returnable used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Observed no outside dumpster on site. Based on the provisional permit being issued, the dumpster must be installed by Monday 12/9/24 as agreed.

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.

Observed dust and dirt build up on the floor in the walk-in freezer. The floor must be cleaned by 12/9/24. Observed stagnant water on the floor below the ice machine and in the mop sink area. PIC will resolve by 12/9/24.