Georgia Bobs BBQ

Observed improper storage in the walk-in cooler. Raw pork next to cheese and margarine, raw chicken next to raw pork and raw beef. Food shall be protected from cross contamination by separating raw animal products and ready-to-eat foods and separating raw animal products by their final cooking temperatures. Have someone properly arrange the items in the walk-in cooler to prevent cross contamination. A printout with the proper separation has been given to the person in charge (PIC)>

Observed the soda gun nozzle heavily soiled in the bar area. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Wash, rinse, and sanitize the soda gun nozzle.

Observed the interior baffle of the ice machine heavily soiled with a slimy pink substance. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Wash, rinse, and sanitize the ice machine as soon as possible.

Observed the PIC prepping and handling food with a long beard and not wearing a beard restraint. 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. Have all bearded employees wear a beard restraint while prepping and handling food if facial hair is longer than half of an inch.

Observed cardboard boxes and trash on the ground around the dumpster. Trash and debris must be stored inside the dumpster and are not allowed to be stored on the ground. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. Remove trash and debris from the ground and discard it inside the dumpster.

Observed several Time/Temperature Control for Safety (TCS) foods inside the reach in cooler above 41°F. The ambient air temperature inside the unit at 50°F. All cold-hold TCS foods must be 41°F or below. Also observed the temperature inside the walk-in cooler increasing and the fan is not blowing. Corrected on Site (COS): Items inside the unit for less than 4 hours were moved to the walk-in cooler. Items inside the unit more than 4 hours were discarded. PIC also contacted maintenance to service/repair the units.

Observed green beans (115F) below 135F inside the warmer cabinet. All hot-hold TCS foods must be 135°F or above. Person in charge (PIC) removed the food item from the unit to be reheated by an employee. Reheat to 165F or higher.

Observed food containers of brisket tightly covered while in the cooling process inside the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Either loosely cover or uncover the food items while they are stored inside of the cold hold units for proper cooling.

Observed several containers of pulled pork thawing on the dry storage shelf. The food items were removed from the walk-in freezer to thaw. Per PIC, the food items were probably placed there by an employee. The food items were below 41F. PIC moved the food items to the walk-in cooler.

Observed cardboard boxes on the ground around the dumpster. Trash and debris must be stored inside the dumpster and are not allowed to be stored on the ground. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. Remove trash and debris from the ground and discard it inside the dumpster.

Observed the lid of the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.

Observed several Time/Temperature Control for Safety (TCS) foods inside the prep cooler above 41°F. The ambient air temperature inside the unit at 44°F. All cold-hold TCS foods must be 41°F or below. Corrected on Site (COS): Items inside the unit for more than 4 hours were discarded. Items inside the unit less than 4 hours were moved to the walk-in freezer to cool down.

Observed pulled pork (130F) below 135F inside the warmer cabinet. The temperature inside the unit was 143°F. Possibly, the pan of pulled pork was stored on top of a piece of cardboard while being stored on food pans, which may have caused the food item to drop in temperature. All hot-hold TCS foods must be 135°F or above. Corrected on Site (COS): Since the food item was inside the unit since 11 am (past 2 hours), the food item was discarded.

Observed bags of trash and some debris on the ground around the dumpster. Trash and debris must be stored inside the dumpster and are not allowed to be stored on the ground. Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. Remove trash and debris from the ground and discard it inside the dumpster.

Observed time/temperature control for safety (TCS) foods stored above 41F inside the walk in cooler: Salad (46F), chicken leg quarter (44 F), American Cheese (43F). The Initial ambient air temperature was 51 F, decreased to 38 F during the inspection. The repairman is working on the unit at this time. 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 or below. COS: Repairman is actively repairing the unit during the inspection.

Observed time/temperature control for safety (TCS) foods on the steam table: Green beans (119 F) and macaroni and cheese (105F) below 135F. COS: Owner had an employee reheat the food items to 165F and placed the items inside the warmer cabinet for hot holding. Owner will have the element for the steam table replaced.

Observed no top lids on the dumpster. Also observed trash on the ground around the dumpster. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Owner called the trash removal company to replace the dumpster lids.

Observed time/temperature control for safety (TCS) fods stored above 41F inside the reach in cooler: Hamburger (47°F) and Cooked Brisket (55°F). Initial ambient air temperature was 50°F, decreased to 43°F before leaving. Also observed TCS food at the self serve bar above 41°F: cut lettuce (57°F), chopped eggs (57°F) and shredded cheese (60°F). Ambient air temperature 62°F. 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 or below. All food items were discarded, owner will have both units serviced.

Observed several food items tightly covered while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Either loosely cover or uncover the food items while they are stored inside of the cold hold units for proper cooling.

Observed many fruit flies and flies in the bar area and throughout the establishment. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Clean the areas throughout the establishment frequently and contact a reputable pest control company to come and provide pest control service.

Observed a heavy grease buildup on the fryers. Equipment shall be cleaned often to prevent this buildup. Work with the team to incorporate more cleaning during the day.

Observed a heavy grease buildup on the stove and the fryers. Equipment shall be cleaned often to prevent this buildup. Work with the team to incorporate more cleaning during the day.

Observed a heavy smoke buildup on the walls and the ceilings in the prep space. The physical facilities shall be cleaned as often as necessary to keep them clean. The owner stated they are overdue for spring cleaning and plan to do it soon.

Observed a long stirring spoon stored inside the front hand sink. A handwashing facility may not be used for purposes other than handwashing. Spoon was removed from the sink.

Observed no hand washing soap at the front hand washing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee refilled the soap dispenser.

Observed cooked sausage, smoked ribs, sliced brisket and peeled boiled eggs prepped on site with no date marking. 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. Employee will date mark the containers.

Observed several containers of pulled pork inside the walk in cooler with prepped date of 1/16/24 and discard date of 1/22/24. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Food discarded.

Observed no inspection report posted in the drive thru window. 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. Post inspection report in drive thru window.

Observed cube cheese (46 F) and shredded cheese (46 F) on the salad bar above 41 F. I noticed the ice was melting inside the unit and the melted ice was not touching the bottom/surrounding the containers of cheese. Also observed several Time/Temperature Control for Safety (TCS) foods inside the prep cooler (salads and meat cooler) above 41 F. The ambient air temperature at 48 F. All cold hold TCS foods must be 41 F or below. The ambient air temperature must also be 41 F or below. Corrected on Site (COS): food items discarded.