2005 VETERANS BLVD STE 14/15 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: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed cookies and veggie patties in the walk in cooler stored uncovered. CA: Unless cooling, all food shall be stored covered. COS: Covered during inspection.
Routine
Regulation: 511-6-1.04(4)(q) - food storage (c)
Box of food in the freezer has ice on top of it. CA: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Pans stacked wet, not able to air-dry. CA: After cleaning and sanitizing, equipment and utensils:
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Meatballs hot holding in steam well temped at 120 deg f and 126 deg f. CA: All tcs foods hot holding shall be maintained at 135 deg f; COS: Meatballs reheated during inspection.
Routine
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Spray bottle not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.Pf COS: Labeled during inspection.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Personal container of spaghetti stored in the walk in cooler. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Walk in freezer dark, and does not have enough light. The light intensity shall be: 1. At least 10-foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
Routine
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee come from back room, and then come to front to make sandwiches and put new gloves on without washing hands. Employees shall clean their hadns immediately before engaging in food preparation, before donning gloves to initiate a task that involves working with food, and after engaging in other activities that contaminate the hands; COS: discussed with PIC about procedure, she is going to educate employee on handwashing procedures.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels available at the handwashing sink. Handwashing sink shall always have hand drying provisions available; COS: added during inspection.
Regulation: 511-6-1.07(5)(f) - drying mops (c)
Mop stored in mop bucket with water. After use, mops shall be placed in a position that allows it to air-dry; COS: moved during inspection.
Routine
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
No food permit hung up. The permit 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.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Nonfood contact surface of cups that hold dry erase markers and utensils have build up of residue on the outside of the cup. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues
Regulation: 511-6-1.07(5)(f) - drying mops (c)
Observed mop not air drying properly. Mop head was touching bottom of mop sink. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.