5888 HWY 53 BRASELTON, GA 30517
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed undercounter cooler under prep line unable to hold 41F or below. Time/temperature control for safety items within 4 hour window moved to walk in freezer. Person in charge instructed to not use cooler until it is repaired by a certified technician.
Routine
Regulation: 511-6-1.03(5)(i) - clothing (c)
Observed food employees working with food without proper hair restraint.
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed food handlers with bracelets and rings in food prep area. Food handlers may only wear a plain wedding band.
Routine
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed fry line staff without proper hair restraints (long ponytail w/only 1 tie). Ensure all food handlers utilize effective hair restraints (hats, hair nets, braids, buns, etc.) to physically restrain all hair. COS>
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed food handlers (Cookline, Makeline, floater) with bracelets, multiple rings and/or studded or engraved rings. Food handlers may only wear a single smooth metallic band type ring on hands or wrists. COS.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed accumulations of debris on floor of Walk-in and storage areas. Observed splash/spray on wall of dry storage area. Clean surfaces at a frequency to prevent accumulations. Complete by 2/28/25.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food pans not clean to sight or touch on clean dish drying rack next to walk-in cooler. Corrective action (CA): Person-in charge (PIC) advised to ensure all food equiptment and utensils are proeprly washed, rinsed, and sanitized, and all food debris is removed. PIC removed dirty dishes to be re-washed in dish washer.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed clean food pans not inverted and tightly stacked while wet on clean dish rack next to walk-in cooler.
Routine
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed 2 staff on grill and make lines with ineffective/improper hair restraints: visor with ponytail >12". All hair must be effectively restrained n food handlers. Discussed use of ties/braids for ponytails with visors.
Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Observed overstocked to go cups in holders behind front order line. Keep cups in covered holders, or protective plastic sleeves, with only the bottom of the top cup exposed.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed accumulations of ketchup on wall by mop sink. Also observed accumulations of grease, oils and/or debris on floor under cook and fry line and especially on floor at walk in freezer. Clean surfaces at a frequency to prevent accumulations.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed chlorine sanitizer concentration for dishwasher at 0-10 ppm. Corrective Action: Person-in charge informed chlorine sanitizer concentration for dishwasher should be between 50-100 ppm. Use three-compartment sink until unit is fixed. Technician called.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed burritos prepped at 2:00 pm cooling covered and stacked in Breakfast Cooler. Burritos moved to walk-in cooler and unstacked. Observed to be cooling correctly. COS.