1100 HILLCREST PKWY STE B9 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(6)(f) - time/temperature control for safety; cold holding (p)
Observed sliced tomatoes in prep top cooler and sliced cheese in prep top cooler to be at temperature of 45 degree fahrenheit in the main kitchen. CA: Temperature control for safety food shall be maintained at 41 degree fahrenheits or below. COS: Sliced tomatoes and cheese were voluntarily discarded.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed employee filling up a cup with water in the handwashing sink. CA: A handwashing sink can only be used for the purpose of handwashing. COS: Finished filling cup with water, and let manager know that handwashing sink can only be used for handwashing.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Bucket of sanitizer (bottom shelf of the table with sauces) stored next boxes of crackers. Bucket of sanitizer (on bottom shelf of table behind the prep sinks) stored next to facility equipment. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.P COS: Moved during inspection.
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Cold water not available at the handwashing sink by the 3 comp sink. CA: A plumbing system shall be repaired according to law and maintained in good repair. HS has hot water, but cold water always leaks. Maintenance has been contacted. The other handsink in the cooking area has hot and cold water.
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)
Box of forks and spoon are opened and does not have overhead protection. These are stored on the table by the drive thru window. CA: Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Covered during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed chicken hot holding in warming cabinet at 115 deg f. Food not being prepped, cooked, or cooling shall be maintained at below 41 deg f or 135 deg f or above. COS Reheated to 165 deg f in oven.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Ceiling tiles in dry storage area are damaged and need to be replaced. There is also a missing ceiling tile that needs to be added. All physical facilities must be kept clean and in good repair.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Build up of black residue on the inside of drink machine nozzles. All food contact surfaces of equipment of food contact surfaces shall be clean to sight and touch; COS: Cleaned during inspection.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Single service articles (forks, trays, spoons and plates) stored uncovered and exposed to potential contamination. Single service shall be stored and be kept in the original package or stored by using other means that afford protection from contamination until used; COS: Covered during inspection.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Multiple nonfood contact surfaces (stove, walk in cooler and grill) have build up and need to be cleaned (blood and grease). All nonfood contact surfaces of equipment shall be kept free of accumulation.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Ceiling tiles in dry storage area are damaged and need to be replaced. There is also a missing ceiling tile that needs to be added.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Black residue build up on the top/dispensing part of the ice machine. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CA: Clean with in 72 hours, but drain today and use ice machine out front.
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Working containers of sugar not labeled. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be clearly and legibly identified with the common name of the food.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Build up of food residue on the nonfood contact surface in the hot holding stand up cabinet. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.