3729 HIGHWAY 441 S DUBLIN, GA 31021
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Staff member in kitchen without hair net. Employees working with food shall use an approved hair restraint. COS: Manager instructed him to put on a hat.
Followup
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Raw eggs stored over lettuce in walk in cooler. Food shall be protected from cross contamination by, separating raw animal foods during storage from RTE foods; COS: Moved during the inspection.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Frozen liquid egg thawing on the counter. Food shall be thawed under refrigeration that maintains the temp at 41 deg f or below. COS eggs moved to reach in cooler.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Scoops stored in salt with handles touching salt. Food dispensing utensils shall be stored with their handles above the top of the food
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Pears stored in cleaned 5 gal laundry detergent buckets. Single use articles may not be reused.
Routine
Regulation: 511-6-1.04(2)(g) - game animals(p)
Packs of unknown (possibly deer) meat in the walk in freezer. Game animals received for sale shall be processed under an inspection program. CA- food to be discarded
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple Salad mixes (lettuce x 24) cold holding above 41 deg f (see above) in walk in cooler. Food being held cold shall be maintained at below 41 deg f. COS: Items discarded.
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
No employee health policy on file for anyone in the kitchen. Employees are informed of their responsibility to report information about their health as they relate to diseases that are transmissible through food. CA- management to discuss with kitchen staff and sign health policies
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
CFSM certificate not posted. The CFSM certificate shall be posted in plain view. CA: Employee has taken CFSM course and needs to post certificate.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple items cold holding above 41 deg f (see above) in walk in cooler. Except during prep, cooking, cooling, food shall be maintained at below 41 deg f or above 135 deg f. COS: Items discarded.
A nonfood surface cleaner was being used to sanitize prep tables in the kitchen. Chemical sanitizers shall meet the requirements specified in 40 CFR 180.940 COS Director educated employee on where and when to use nonfood safe sanitizers.
Followup
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
CFSM certificate not posted. The CFSM certificate shall be posted in plain view. CA: Employee has taken CFSM course and is awaiting certificate.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Working containers of salt and pepper not labeled. Working containers holding food or food ingredients removed from original packages, shall be labeled with the common name of the food.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Multiple items cold holding above 41 deg f (see above) in walk in cooler. Except during prep, cooking, cooling, food shall be maintained at below 41 deg f or above 135 deg f. COS: Items discarded.
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Expired CFSM posted and no current CFSM. Food service establishments shall have in its employe a CFSM. CA: Facility to hire CFSM or train.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Employee washed hands in vegetable sink. Food employees shall clean their hands in a hand washing sink. COS: Manager told employee to only wash hands in handwash sink.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Chicken thawing in meat sink without running cold water. Food shall be thawed completely submerged under cold running water.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Most recent inspection not posted. The most current inspection report shall be displayed at all times.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Scoops stored in sugar with handles touching sugar. Food dispensing utensils shall be stored with their handles above the top of the food.
Followup
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Sanitizer for dish machine not registering. A chemical sanitizer solution shall meet the requirement specified in rule .07(6)(g); COS: 3 Comp sink to be used until fixed.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips available to test concentration of sanitizer. Test strips shall always be available.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Raw shelled eggs stored over cheese. All raw animal products shall be stored below RTE food; COS: Moved during the inspection.
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
No employee health policy signed. PIC shall demonstrate in a verifiable manner that employees have been informed of their responsibility to report; CA: Blank form to be signed by employees.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels available for the handwashing sink. Hand drying provisions shall always be available; COS: Added during inspection.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Sanitizer for the dish machine not registering (0ppm). A chemical sanitizer used in a sanitating solution shall meet the requirement specified in rule .076g; COS: 3 comp sink to be used until fixed.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Multiple items in the walk in cooler. Food prepped and held longer than 24 hrs shall be date marked; CA: Food to be date marked.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips available to test 3 comp sink or the dish machine sanitizer concentration. Test strips shall always be available.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Raw eggs stored above cheese. All raw animal products shall be stored about RTE food; move during inspection. Designated shelf for eggs only to be labeled.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Flour/salt containers not labeled. All working containers must be individually labeled.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No test strips available for sanitizer. Test strips shall be available to test concentration of sanitizer solution.
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 mop stored in mop bucket with mop water. Mops shall be stored in a position to air dry properly.