North Georgia BBQ

Observed potentially hazardous food cold held overnight in the walk-in-cooler at greater than 41 degrees Fahrenheit. Facility states that the walk-in has been having trouble maintaining temperatures at 41 and lower. Unit's exterior thermometer read 50 degrees F upon arrival. Many items delivered ~11 am and still within appropriate temperature range. All items exceeding 41 degrees F discarded. Advised PIC not to use walk-in until temperatures below 41 degrees F can be maintained. Unit should be serviced and temperatures monitored closely. Inspector to follow-up.

Observed that facility has not implemented an approved method of notifying consumers of allergens offered with in the facility. All facilities must have a written notification informing customers of potential allergens within the facility.

Observed the front entrance exterior door and the exterior door to the outdoor seating area propped open with blocks. Observed the exterior door to the smoker area to lack a self-closer. Observed a significant gap under the exterior door to the smoker area. CA: all exterior openings must be properly protected to prohibit pest incursion and must be outfitted with self-closers.

Inspection report is posted on the wall by the entrance doors but is hidden by a large shelf placed directly in front of it. Inspection report must be clearly visible.

Observed unsealed wood in kitchen. All wooden surfaces should be sealed to meet the standards of kitchen surfaces being hard, nonporous and easily cleanable. Observed gasket on hot box torn and in need of replacing. Observed grease pot in exterior smoker area full and in need of emptying. Observed mold-like debris on circulating fan in top of back reach-in.

Facility states that front service area A/C is not operational and has not been for about nine months. This could be a contributing factor to the elevated temperatures observed in the walk-in cooler.

Observed four pork butts cooling in the main kitchen wrapped in aluminum foil with ice in a ziplock on top. CA: ice is an approved method for cooling, but ice should surround the food item to facilitate even cooling. Cooling food items should be loosely covered to allow hot air to escape. COS Food items moved to oven trays for rapid reheating to at least 165 degrees in the oven.

Observed the outdoor smoker area can be accessed through the facility front parking lot by unauthorized persons due to missing fencing gate. Evidence is present that gate used to be in place (hinges present on fence for gate) CA: all food items and equipment must be protected from contamination and tampering. A gate must be replaced, and it must be fitted with a lock to prevent access.

Observed the exterior door to the outdoor seating propped open with blocks. Observed the exterior door to the smoker area to lack a self-closer. Observed a significant gap under the exterior door to the smoker area. CA: all exterior openings must be properly protected to prohibit pest incursion and must be outfitted with self-closers. Manager reported that facility has self-closer for smoker access door but just needs to install it.

Observed numerous flies throughout the facility during the inspection. CA: pests must be controlled. Grace Valley services facility at least biweekly. Pest presence is suspected to be from unprotected exterior doors and outdoor seating door propped open.

Observed dishmachine not dispensing sanitizer on arrival. All dishes washed at dish machine to be re washed, rinsed, sanitized at 3-compartment sink.

Observed QUAT sanitizer buckets at less than 200 ppm upon arrival. Sanitizer levels should be checked whenever sanitizer is made and regularly while in use to ensure it is at the proper concentration. COS sanitizer made in 3-comp sink and sani buckets refilled from sink.

Observed 3 compartment sink not set up for proper dishwashing and with debris in compartments. COS compartments cleaned with sanitizer and sink set up for proper use.

Observed large cuts of meat left to cool tightly wrapped. Cooling should be done in shallow containers and items loosely covered to ensure food items reach 70 degrees w/in 2 hrs and 41 or lower in another 4 hrs. COS food items loosely covered and moved to shallow containers or ice paddle added. Food items rapidly reheated to 165 degrees.

Observed employees in back food prep area in need of a hat or hair net

Observed dry in-use wiping cloths left on counters. In-use wiping cloths must be kept in sanitizer buckets kept at the proper sanitizer concentration. COS cloths removed.

Observed outer door to kitchen left open. Door must have a self-closer and be kept closed OR must be fitted with a self-closing screen door if it will be left open.

Observed flies in facility main kitchen. Pest control must be done as often as necessary to prevent pest incursion.

Observed employee wipe gloved hands on apron and proceed to continue handling food. Gloves must be changed (and hands washed whenever gloves are changed) when changing tasks, after touching clothes, hair, body, after 4 hours of performing same task, when contaminated. Proper glove use discussed with kitchen staff.

Observed debris on handles of equipment, on thermometer and on ramps in kitchen. These areas must be cleaned with sanitizer as often as necessary to keep them clean.

Observed no sanitizer in buckets upon arrival. Observed that air bubbles in lines were preventing sanitizer from dispensing properly. Sanitizer levels should be checked whenever sanitizer is made to ensure it is at the proper concentration. COS sanitizer made in 3-comp sink and sani buckets refilled from sink, new sanitizer concentration at 400 ppm.

Observed pasta and beans left to cool in large/deep containers. Observed large cuts of meat left to cool tightly wrapped. Cooling should be done in shallow containers and items loosely covered to ensure food items reach 70 degrees w/in 2 hrs and 41 or lower in another 4 hrs. COS food items loosely covered and moved to shallow containers or ice paddle added. Food items nearing the end of approved cooling times but not at proper temperatures discarded. Discussed possibility of new cooler or freezer to help with amount of cooling needed.

Observed unsealed wood in kitchen. All wooden surfaces should be sealed to meet the standards of kitchen surfaces being hard, nonporous and easily cleanable.