6151 U.S.278 NW 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: All cold and hot holding temperatures are in compliance. Note: Ensure that McLane is taking two temperatures of food product on key drop. If McLane does not follow agreement. They can no longer perform key drop services. Questions?: Call 770-784-2121 or visit www.gnrhealth.com
Routine
Note: All cold and hot holding temperatures are in compliance. Questions?: visit www.gnrhealth.com or call 770-784-2121
Routine
All hot/cold held in compliance Foods frozen solid No cooking No reheating Questions?? 770.784.2121 Www.gnrhealth.com
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge was unable to name all major food allergies. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Facility had a major food allergies chart on the wall. Person in charge was shown the chart and allergens were reviewed.
2-2A: .03(2)(m)Person in charge was not able to verify that food employed are educated on their employee health. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge had blank employee forms for all employees to sign. All employees were informed of their responsibility to report food borne illnesses.
Routine
Note: Ensure cold held temperatures are in compliance Note: Permit and Inspection report must be moved from behind mobile pick up location so they are clearly visible to the customer. All hot/cold held in compliance Foods frozen solid Questions?? 770.784.2121 www,gnrhealth.com
2-2D: .06(2)(o)Observed the woman's bathroom hand sink not dispensing water through the faucet. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
2-2E: .03(6)Facility has no disinfectant for their vomit kit. A food establishment shall have procedures for employees to follow 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. (Pf)
4-2B: .05(6)(n)Observed employee cleaning the prep area with a solution that had no sanitizer concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Peron in charge (PIC) made new sanitizer solution to meet the required concentration.
14B: .05(10)(a)Observed metal containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: All containers were washed rinsed and sanitized.
17C: .07(5)(a),(b)1,2,3Observed ice buildup on the condenser in the walk in freezer. 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)