9158 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: After making the pizza sauce, ensure that it is cooled to 41 degrees within 4 hours. All cold holding temperatures were in compliance All frozen foods were frozen solid Variance procedures were in compliance. Questions? 770-784-2121 or WWW.GNRHEALTH.COM
Routine
Note: The digital employee health policy form provided by the company is missing a nontyphoidal Salmonella as one of the 6 diseases. If the facility continues to use these as proof of employees being aware of the employee health policy it must be updated. The facility currently has DPH employee health policy forms that can be used. Note: Dining counters and tabletops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel. Note: The annual fee's have not been paid and are now past due. The fees must be paid immediately to prevent permit suspension, cease of food service, and double fee's. An informal inspection will be conducted by September 30, 2024. Violations that were not corrected during today's inspection must be corrected or the facility's permit will be suspended until corrected. Additional fee's will apply. All cold holding temperatures were in compliance All frozen food items were frozen solid Variance procedures and documentations are in compliance Questions? 770-784-2121 or www.gnrhealth.com Documents provided to the person in charge: Employee Health Policy Requirement handout Food Allergies handout
2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge was not able to demonstrate their understanding and awareness to notify the health department of employees that may have jaundice or any of the 6 illnesses discussed. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Education was provided to the person in charge discussing the symptom and illness to report to the health department.
2-2A: .03(1)(c)2,3,17The person in charge was not aware of the employee health policy when asked. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Education was provided to the person in charge discussing the symptoms and illnesses in which they should exclude or restrict a food employee from work if they were to experience any of the 5 symptoms or 6 diseases.
12B: .03(5)(g)Observed a food employee actively making pizza with an apple watch and several rings on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the food employee discussing the only jewelry that can be worn is a single plain wedding band. All unapproved jewelry was removed.
14A: .04(4)(k)Observed the handle to the scooper for the flour stored directly into the food product. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The scoop was removed from the inside of the flour.
17C: .07(5)(a),(b)1,2,3Observed debris on the wall in the kitchen area. 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 cleaned to the sight and touch by the provided timeframe. If the FRP can not be clean it must be replaced.