1201 BAYTREE RD VALDOSTA, GA 31602
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Chlorine sanitizer not at proper minimum strength for mechanical warewashing. Have dish machine serviced and send verification of invoice to Bernotta.Linder@dph.ga.gov.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Chlorine sanitizer not at proper minimum strength for manual warewashing. Have dish machine serviced and send verification of invoice to Bernotta.Linder@dph.ga.gov.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Collard greens observed cooling in improper ice bath in main kitchen. Baked beans cooling in deep clear container with tight Saran wrapping, several containers of green beans in deep containers, and elbow noodles observed cooling in large deep container in WIC. COS, Collard greens, baked beans, green beans, and pasta noodles were all placed on proper ice bath by employee upon request.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed several employee drinks stored on prep table with napkins, clear plastic to-go bowl containers & Carolina BBQ sauce. Pink Florida stainless steel personal cup under prep table with bags of flour and other items. COS, Employee drinks & personal cup was removed and placed in a designated area by staff.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Prep top cooler in main kitchen inadequate of maintaining TCS foods at 41F or lower. Have cooler unit serviced and notify Bernotta.Linder@dph.ga.gov once serviced and operating properly (41F or lower).
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Whole Briskets (warmer cabinet) & slab of ribs (warmer drawer) not held at 135F or greater. COS, Briskets & slab of ribs were reheated to >165F within 2 hours.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Chlorine sanitizer not at proper minimum strength for manual warewashing. Have dish machine serviced and send verification of invoice to Bernotta.Linder@dph.ga.gov.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Quat sanitizer solutions in buckets and 3-compartment sink not at proper minimum strength upon testing. PIC called company to come out to service dispenser. Send verification of service once properly working.
Initial