Truett's Grill

Cold TCS foods are not maintained at 41 degrees F or below. Observed cooked macaroni and cheese and a bag of cooked sweet potatoes being donated left on the preparation table unattended. The macaroni and cheese was observed at 57 degrees and sweet potatoes were 52 degrees. According to the PIC, both TCS foods were cooled at 10:30 pm on 4/21/2026. The items were observed on the preparation table at 10:00 am on 4/22/2026. PIC was instructed to discard due to time and temperature abuse.

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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed open employee cups, coffee cups, dining cups, and a bottled protein shake stored in the employee drink holder in the kitchen area. The location is using drink holder magnets to store drinks. Employees are allowed to store single use cups with a top and a straw in a designated area away from equipment, utensils, food, or food contact surfaces. PIC corrected on site by removing beverages that were not in single use cups and without lids and straws.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed the dishmachines final rinse concentration exceeded the manufactures recommendations of 50-100 ppm for Chlorine sanitizer. Cups were observed with a sanitizer concentration above 200 ppm. A pan was tested after observing the initial concentration of the cups. The chlorine concentration of the pan met the manufactures recommended concentration of 50-100. It was observed at 100 ppm. Due to inconsistant concentration levels, the PIC was advised to contact Autochlor and manually set up sanitizer in the three compartment sink until the calibration is corrected on the dishmachine.

Also observed Quaternary Ammonium sanitizer exceeded the manufactures recommendation of 150-400 ppm in the three compartment sink. The sanitizer concentration was observed at 800 ppm. PIC corrected on site by adding water to the sanitizer. A plan of action to repair the dishmachine and three compartment sink sanitizer calibrations must be emailed to robert.lewis1@dph.ga.gov by 4/23/2026.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed a staff member preparing sausage in the grill area with a long flowing ponytail. The employee was wearing a hat however it was an ineffective hair restraint. PIC was advised that the employee needed a hair restraint. PIC corrected on site and instructed employee to put on a hair restraint.

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.

15C. Observed dust on exterior surfaces of equipment and countertops.

17C. Observed accumulated soil on floors in the kitchen and dining room.

17C. Floors inside the walk in cooler and freezer needs cleaning giving special attention to areas underneath storage shelves.

Observed cooked okra stored below 135 degrees f below the pass thru heat lamp. PIC advised that the okra is reheated prior to service. The Operations Manager (Caleb) was advised that TPHC must be used and documented if the product is not being hot held at 135 degrees or above.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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 TCS foods in the cooling process did not cool to 70 degrees F in the required 2 hours. Chicken Fillet- confirmation of proper temperature at 11:34 am; the filet chicken was observed at 82 degrees at 3:35 pm. The pan of filet chicken was discarded. The Operations Manager (Caleb) advised that he is following the proper procedures. The cooling process is not monitored after the initial cool down process begins. The fillets are cooled in a slightly covered container for one hour and then loosely wrapped and placed on a sheet pan in the walk in cooler with the initial time and a 2 day discard date. Caleb was advised to monitor the temperature until the TCS foods being cooled reach 135-70 within 2 hours and 70-41 within 4 hours for a total of 6 hours.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

In use utensil (Spoon) used for sweet potato soufflé was improperly stored on the shelf above the hot holding area. Shelves above the utensil storage area contained old food build up. There was also a bowl being used to scoop cooked okra. A scoop with a handle should be used to prevent contamination.

Utensil used to scoop pickles was improperly stored with safety equipment. PIC will relocate scoops and spoons to a clean, dry, location.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean plates and bowls stored not inverted or covered.

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 fan covers and the ceiling above the fan covers in the walk in cooler contained dust build up. CA-PIC will properly clean the fan covers and ceiling above the fans in the walk in cooler by 8/8/25.

Observed white accumulation on drink nozzles on drink machines at the front of the facility. Employee began the cleaning and sanitizing process.

Observed chicken nuggets being cooled without overhead protection or loosely covered. Employee placed lid on item.

Observed clean plates and bowls stored not inverted or covered.

Observed dead fly on interior metal lip of ice machine, which could cause possible contamination through condensation.

Observed dead fly on metal lip of interior of ice machine. Manager removed fly and sanitized the area.

Observed plates and bowls stored not inverted or covered.

Dish machine sanitizer (Chlorine) concentration observed at 0 ppm. The minimum concentration did not reach 50 ppm. The PIC will contact Autoclor. PIC advised to only use the dish machine for washing and rinsing. All dishes were rewashed. The three-compartment sink will be used to sanitize all dishes after washing in the dishwasher until the follow up is completed on 2/24/24.

Thermometers not provided in all reach in coolers. Thermometer not provided i walk in ooler

Scoop handles improperly stored. Handles were touching product

Observed lemonade and juice dispenser exteriors in need of cleaning due to grime build up.