300 INDUSTRIAL BLVD 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: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels available at the handwashing sink. The paper towel dispenser is dying. CA: A hand drying provision shall always be available. COS: Added paper towels at the sink during inspection. Maintenance coming to fix it.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Potato salad was held on ice during lunch service, and then put back into the reach in cooler. The potato salad was temped at 56 deg f in the reach in cooler. CA: All tcs food cold holding shall be maintained at 41 deg f or below. COS: Discarded during inspection. Potato salad or cold holding tcs items shall be held in the reach in cooler during all meal services.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Pureed eggs and pureed sausage that were taken off the breakfast line this morning at around 10-1030 were temped at 100. The pureed sausage was temped at 74 deg f. The pureed eggs were temped at 81 deg f. Eggs that were reheated this morning (around 1030) in their original bag were cooling. They were temped at 80 deg f. CA: TCS food shall be cooled from 135 deg f to 41 deg f within 6 hrs. It shall go from 135 deg f to 70 deg f within the first 2 hours. COS: Discarded during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Mashed potatoes on counter 53 deg f, pasta in reach in cooler 60 deg f, and milk in reach in milk cooler 45, all cold held at temps above 41 deg f; CA: All tcs food cold holding shall be maintained at 41 deg f or below; COS: Discarded food. Moved milk to walk in cooler.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Hamburgers on counter top not hot holding at 135 deg f, they were at 89 deg f and 99 deg f; CA: All tcs food hot holding shall be maintained at 135 deg f or above; COS: Discarded during inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black residue near the dispensing part of the coffee maker (where water comes out) 511-6-1.05(7)(a)1 CA: Equipment food-contact surfaces shall be clean to sight and touch; COS: Cleaned during inspection.
Routine
Regulation: 511-6-1.04(6)(d) - cooling (p)
Coleslaw cooling did not cool to the proper temp within the 4 hr time frame.TCS food shall be called within 4 hrs to 41 deg f or less if prepared from ingredients at ambient temperature; cos: discarded during inspection.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Improper cooling methods used to cool food (large pans used). Food can be cooled using the following methods: shallow pans, smaller/thinner portions, stirring food or adding ice as ingredient.
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed meat being washed in the vegetable sink. Fruits and vegetable sink can only be used for washing fruits and vegetables.
Routine
Regulation: 511-6-1.03(3)(b) - certification requirements/exemptions (pf)
No CFSM in the facility. At least one employee that has supervisory and management responsibility shall be a certified food safety manager. CA: PIC going to sign up for class. Will email me when signed up.
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
No verifiable manner employees have been trained on their responsibility to report illness. Food and conditional employees shall be informed in a verifiable manner of their responsibility to report to the PIC, information about their health and activities as they relate to diseases that are transmissible through food. CA: PIC going to print out form, and have all employees sign.