4134 BUENA VISTA RD COLUMBUS, GA 31907
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed most current inspection not posted in facility. The most current inspection report shall be prominently displayed in public view at all times. COS: Person in charge posted most current inspection.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed sliced tomatoes, cut lettuce, and cheese in the prep line using time as a public health control without time stamps on them. Rule: If time without temperature control is used as the public health control up to a maximum of 4 hours:
(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P
(ii) The food may have an initial temperature of 70°F (21°C) or less if;
(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or
(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,
(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and
(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).
(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf
(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and
(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Corrective action: Person in charge discarded unmarked items.
Routine
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed chopped lettuce located in prep area with a temperature of 58F and a discard time on the sticker stating 11:35 AM at approximately 1:20 PM. Observed sliced tomatoes with a sticker discard time of 12:59 PM. Observed shredded lettuce with a temperature of 80F and sliced tomatoes with a temperature of 75*F with no sticker marking the discard time. Through discussion with the manager, it was determined that the 4-hour time as a public health control is the intended method for these food items. (i) Time as a Public Health Control.
(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and
(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P
(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf
(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and
(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P COS: Person in charge discarded food items.
Routine
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed boxes of single-use fry holders, cup lids, and cups stored on floor of dry storage area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:(i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Person in charge put items on storage rack in the dry storage area.