3230 HIGHWAY 278 Covington GA 30014
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Note: the facility must have the new food allergen disclosure/notification posted or available by the next routine inspection. All cold and hot holding temperatures were in compliance All frozen food items were frozen solid Time control procedures and documentations were in compliance Questions? 770-784-2121 or www.gnrhealth.com
Routine
All cold and hot holding temperatures were in compliance All frozen food items were frozen solid Questions? 770-784-2121 or www.gnrhealth.com
6-1D: .04(6)(i)Observed shelled placed back in the walk in cooler to cool after being held on time control for breakfast. Observed hydrated onions held on time control pass the 4 hour hold time by 27 minutes. When using Time Control (TPHC) for a maximum of 4 hours:
Routine
Note: All equipment that is not working must be repaired, replaced, or removed by the next routine inspection; July 1, 2025. All cold and hot holding temperatures were in compliance All frozen food items were frozen solid Time control documentations and procedures were in compliance New food rules and regulations were discussed with the person in charge Questions? 770-784-2121 or www.gnrhealth.com
Routine
Note: Have the grease catchers added back to the ventilation hoods. All cold and hot holding temperatures were in compliance All frozen foods items were in compliance Time control procedures and documentations were in compliance An informal inspection will be conducted by September 30, 2024. All violations that were not corrected today must be corrected or the facility's permit will be suspended and remain suspended until corrections are made. Additional fees will apply. Questions? 770-784-2121 or www.gnrhealth.com
15A: .05(6)(a)Observed leaks from the piping of the three compartment sink. The facility is currently using bowls to catch the leaks. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The pipes must be repaired by the provided time frame.
15C: .05(7)(a)2,3Observed debris and accumulations in the reach in units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All units must be cleaned to the site and touch my the provided time frame. The person in charge shall ensure equipment's are being cleaned daily.
16B: .06(2)(r)The cold water to the handwashing sink next to the walk in cooler is not operational and the hot water tot the handwashing sink next to the drive thru window has a slow flow. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: **Proper adjustments must be made for the functionality of both hand sinks by the provided timeframe. **
17C: .07(2)(c)Observed missing cove base on the right wall at the back door area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C) Corrective Actions: Cove base must be installed by the provided timeframe.
17C: .07(5)(a),(b)1,2,3Observed accumulations on the walls in the kitchen area of the facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: The walls must be properly cleaned to the sight and touch by the provided time frame. If the walls can not be cleaned the FRP must be replaced and any painted sheet rock must be repainted with a light colored high gloss paint.
Routine
Note: If the facility is using time control it is not required the the food items such as cheese, butter, and creamer be placed on ice. Note: Add the shelled eggs to the time control log as the unit in which they would be stored cold is not working. Note: Any broken equipment must either be repaired or removed from the facility by July 1, 2024. All cold and hot holding items were in compliance except those listed All frozen food items were frozen solid Informal inspection by May 31, 2024. All violations must be corrected or the facility's permit may be suspended. Questions? 770-784-2121 or www.gnrhealth.com
5-1B: .04(5)(h)Observed not reach the minimum required reheat temperature of 165 degrees F within the required 2 hour timeframe. The grits were placed in the warmer at 6:00 AM. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P) Corrective Actions: The grits were discarded and education was provided to the person in charge and the food employee; discussing that reheating has to be done quickly with a maximum time frame of 2 hours. Also discussed using a the best method to reheat.
6-1A: .04(6)(f)Observed shredded and sliced cheese, hot dogs, corn dogs, and chicken tenders cold holding at a temperature greater than 41 degrees f. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded and education was provided to the person in charge; discussing to ensure all cold holding food items remain 41 degrees or below for food safety.
6-1D: .04(6)(i)1. Observed start times marked on time control items incorrect. The start time was for 9:00 AM and it was 8:00 AM. 2. Observed shredded and sliced cheese that was used yesterday on time control being used today. The sticker was changed to today's date. When using Time Control (TPHC) for a maximum of 4 hours:
15A: .05(6)(q)1&3The ambient temperature of the prep table cooler was holding a temperature greater than 41 degrees F. The cooler were holding TCS food items such as sliced cheese, shredded cheese, and hot dogs. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: The unit must be removed and replaced. This cooler continue to be an issue for the facility and proper maintenance is not being done to ensure the unit remains in a state of good repair. THIS IS THE FACILITY'S SECOND REPEATED VIOLATION OF THIS CODE PROVISION THE PERMIT WILL BE SUSPENDED IF THIS SAME CODE PROVISION IS REPEATED DURING THE NEXT ROUTINE INSPECTION.