OGLETHORPE BARBECUE CO.

Observed facility lacking clean-up procedures for vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: PIC was provided with a copy of proper clean-up procedures.

Observed ice chute of bulk-producing ice machine with an accumulation of a black and white substance. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: PIC drained, cleaned, and sanitized bulk-producing ice machine.

Observed accumulation of dust on the ceiling above the prep top cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: PIC wiped away dust from ceiling to prevent possible overhead contamination.

Observed dish scrubs stored in handwashing sink in main kitchen at beginning of inspection. A handwashing facility may not be used for purposes other than handwashing. Dish scrubs were removed from handwashing sink.

Observed several TCS food items (potato salad, lettuce, coleslaw, and raw chicken) stored tightly packed in bulk food containers. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Person in charge separated food into smaller portions.

Observed ice scoop in the front food service area with its handle stored directly in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

Food employee properly stored ice scoop with handle above the top of the ice.

Observed brunswick stew being stored in reused pickle jar and bulk paprika containers in the reach-in cooler in the main kitchen. Single-service and single-use articles may not be reused. Person in charge moved brunswick stew to reusable food containers.

Observed facility lacking chlorine testing strips for the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct violation within 10 calendar days.

Observed several TCS food items in the reach-in cooler in the main kitchen area reaching temperatures above 41 degrees F (See Temperature Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge moved food items (ribs and Brunswick stew) to the walk-in freezer. PIC voluntarily discarded turkey.

Observed outdoor cooking area conducting operations in a non-permissible manner. Observed food employee cooking/frying batch of chicken wings in a non-enclosed area. Outdoor cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders. Must correct violation by 07/12/2024.