535 COTTON AVE MILLEN, GA 30442
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
observed squash casserole, mac n cheese, and 2x potatoes with cheese with no date marking in walk in cooler. ca-place date on all prepped food items and use/dispose of within 7 day period.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
observed blade of can opener encrusted with food debris and ice maker encrusted with mold-like substance CA-clean thoroughly and more frequently.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
observed tomato paste, taco meat, and mac n cheese in walk in cooler past the dispose by date. observed casserole with no date marking. CA-dispose of or use within 7 days of prep date, and date mark all stored food items in cooler.
Regulation: 511-6-1.05(10)(b) - wiping cloths, air drying location (c)
observed wiping cloths sitting on counters CA-place in sanitizer bucket with sanitizing solution at proper concentration.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
observed employee drinking drink in kitchen with no lid and another eating, CA-only drink with a lid and straw in kitchen facility
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
observed handwashing sink in kitchen with sauce strainers sitting in it. CA-keep clear at all times and do not place items in the sink, only use for handwashing, COS-removed at time of inspection.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
observed blade of can opener encrusted with food debris, CA-increase cleaning frequency. COS-cleaned at time of inspection.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
observed some food items in walk in cooler with no date marking and some with dates past the 7 day use by/dispose of date. CA-dispose or use of all prepped food items within 7 days of prep date or removal from original packaging. restaurant closed at 2:00 in which case the owner stated she would dispose of all food items past their dispose/use by date.
Regulation: 511-6-1.05(10)(b) - wiping cloths, air drying location (c)
observed wiping cloth sitting on prep table and hanging on side of handwashing sink, CA-place in sanitizer buckets at proper sanitizing concentration (bleach at 50-150PPM) COS-removed at time of inspection and placed and dirty linen area.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed mashed potatoes and fried chicken stored uncovered. C/A - cover all food in storage COS - manager covered food.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed food stored in Walk-in-Cooler with no dates on them. C/A - put expiration dates on all food in storage.
Regulation: 511-6-1.04(4)(r) - food storage, prohibited areas (c)
Observed food stored on floor of walk-in-cooler and freezer C/A - store all food at least 6 inches off the ground
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employees prepping food with large rings. C/A - employees may ONLY wear plain bands when prepping food, not protruding rings.
Routine
Observed employees not washing hands and changing gloves between tasks. Employees would touch raw foods, then prep RTE foods or go outside and return without washing before doing another task. C/a Unblock handwash sink, begin washing hands between tasks. COS - moved and gloves changed
Observed the lone handwashing sink in the kitchen blocked by a cutting board, being used as a prep surface instead of to wash hands. C/a Move cutting boards off the handwash sink, keep the handwash sink available for only handwashing. Was also out of paper towels. COS - moved
Observed several foods held under the heat lamp not holding the correct hot holding temperatures. c/a stop using the heat lamp. Keep foods on the stove for hot holding.
Routine
Observed cleaned dishes stored with food debris and build-up on them along the contact surface. C/a Clean thoroughly before storage, make sure the edges of pans are clean too. COS - Cleaned
Observed food-handling employees not wearing hair nets or head coverings, some still wearing wrist and finger jewelry. C/a Wear a hair net if you are to handle food items and cook, remove jewelry unless it is a solid, plain band. COS - Hats put on and hair nets
Observed mops in the rear of the kitchen on the ground and with mop heads on the ground. C/a store mops with the mop head up, off the floor.