Checkers

Observed chili beef in the walk in cooler did not contain a discard date. All cooked and cooled TCS foods must be discarded within 7 days of preparation. PIC corrected on site by discarding the chili beef.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed wiping cloth buckets with quaternary ammonium stored below the food preparation line with solution that did not meet the minimum requirements of 200 ppm-400 ppm. PIC corrected on site by remaking the Quat sanitizer solution. The solution was observed at 200 ppm after remaking.

Observed build up on the exterior of fryers. PIC will have the fryers cleaned by 03/15/2026.

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 build up and stagnant water on the dumpster pad. PIC will have the standing water removed by 3/15/26.

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 build up on ceiling above the preparation area. PIC will have the ceiling cleaned by 03/15/26. Alson observed holes in the walls that must be sealed.

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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed mold like substance on the dispenser of the slushie machine. The dispenser must be properly cleaned and sanitized on a regular basis to prevent mold build up. PIC will deep clean the slushie machine once a week.

Observed self closure unattached on the backdoor. Observed dead roaches in the mop sink area. PIC will have the self closure repaired by 09/25/25. PIC will contact pest control to address the roach activity. PIC will email a copy of the pest control servicing report to robert.lewis1@dph.ga.gov upon completion of servicing the location.

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.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting door

Observed the storage/food preparation table holding the microwave in bad repair. The table legs are broken

Observed mold like substance above the three compartment sink. PIC will have the area recalked by 9/25/25.

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 floors in the food preparation area must be regrouted near the three compartment sink area to prevent stagnant water from settling between the tiles. PIC will place a work order to have the floors repaired by 10/23/25.

Observed a large hole in the ground near the speaker.

Observed self closure unattached on the backdoor. Observed dead roaches in the mop sink area. PIC will have the self closure repaired by 03/25/25. PIC will contact pest control to address the roach activity. PIC will email a copy of the pest control servicing report to robert.lewis1@dph.ga.gov upon completion of servicing the location.

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.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting door

Observed most current inspection report was not posted in the front service/walk up window. PIC advised that 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.

Observed mold build up above the three compartment sink. PIC will have the area recalked by 3/25/25.

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.

Area around the grease bin contained several layers of grease build up in the grease bin storage and dumpster area. The dumpster plug was also missing. PIC advised to have the area cleaned and pressure washed by 3/25/25.

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 floors in the food preparation area must be regrouted near the three compartment sink area to prevent stagnant water from settling between the tiles. PIC will place a work order to have the floors repaired by 4/19/25.

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.

Observed a majority of the food in the walk in freezer thawed due to the freezer malfunctioning. A technician was working on the unit and advised that he was in the process of repairing the freezer, however, a majority of the boxes were wet and all product was thawed. The person in charge was advised to relocate all product to the walk in cooler and no TCS frozen product could be refrozen due to the product being thawed. PIC agreed to not refreeze any of the product. A list of the products that was transferred to the walk in cooler will be attached to the file

Observed mold like substance on nozzles of the ice cream dispenser. The nozzles must be properly cleaned and sanitized

Observed self closure unattached on the backdoor. Front serving window and drive thru window left open causing the presence of flies.

Boxes of cups and lids observed stored on the floor in the old restroom behind the building

Ice bin cover missing. Microwave panel in bad repair. A leg is missing on the bottom of the microwave. PIC advised to replace the microwave. Walk in cooler gaskets contained mold build up

Floor grout observed missing in several areas. The grout between the tile is holding stagnant water. Ceiling tile contained mold build up in the storage room outside

Vents in the restroom contained rust build up. Ceiling vents in the kitchen contained mold build up Mold build up observed on the wall next to the restroom Severe mold build up observed on the ceiling and ceiling vents in the storage room behind the building. The former restroom is being used to store cups, lids, and miscellaneous items. Food and food contact surfaces cannot be stored in the former restroom behind the building. The toilet must be removed if the restroom is used as a storage area. Plans must be approved by the health department prior to converting the area to a storage area.

Employee cell phone stored in the preparation area.

Most current inspection posted in the third-party delivery drive thru lane only. The most current report must be posted for public view in both drive thru windows and the front service window.

In use utensil improperly stored. Fryer skimmer stored next to the trash can

Reach in cooler door contained rust build up. Cardboard used to replace missing leg on the microwave.

Ceiling tile in bad repair

ents in the restroom contained build up. Ceiling vents in the kitchen contained mold build up Ceiling tile in bad repair. Ceiling tile contained mold build up

Employee drinks stored above bread in the food preparation area.

Hot water did not reach a temperature of 100 degrees or higher prior to dropping to 69 degrees

Cooked burgers did not have date labels. Chopped beef in the walk-in cooler not labeled.

Cooked burgers did not have a date label. Cooked beef in the walk in cooler not labeled

Degreaser observed stored on top of fry love and clam shell containers. Chemical bottles in use not properly labeled

Observed a lice cockroach (Water bug) below the hand sink Observed dead cockroaches (water bugs) in the hot water heater area

Ice scoop holder is cracked at the bottom

Area around the grease bin contained several layers of grease build up

Ceiling tile in bad repair Stagnant water observed on the floor in the mop sink area. Ice buildup on the floor and shelves in the walk-in freezer. The buildup resulted from a leak.

Vents in the restroom contained build up. Ceiling vents in the kitchen contained mold build up Ceiling tile in bad repair. Ceiling tile contained mold build up

observed cheese sticks and fudge cakes stored in the reach in cooler with no cover. PIC covered all items. (COS)

Observed several lights missing covers. The bulbs also need to be replaced. (New)

Observed ventilation system in need of cleaning (heavy dust build-up). (New)