8851 MACON HWY BLDG 300 ATHENS, GA 30606
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed plastic/metal bins stacked wet. Allow bins to completely air dry before stacking.
Routine
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
DUST BUILD UP ON OVEN VENT, WIRE SHELVES, AND BACK OF EQUIPMENT
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
CEILING TILES WORN AND WARPED, MAKING NOT EASILY CLEANABLE
Regulation: 511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)
COVED MOLDING TO LEFT OF ENTRANCE TO UPSTAIRS KITCHEN BROKEN AND PARTS MISSING. NEEDS PATCHED AND REPAIRED.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
FOODS KEPT IN REACH IN COOLER AT LINE TEMPING >41F (SEE ABOVE TEMP OBSERVATIONS). CA: ALL COLD HELD FOODS MUST BE KEPT AT 41F OR BELOW. COS - FOODS THROWN AWAY.
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
HANDSINK TO LEFT OF KITCHEN DOOR NOT REACHING 85 F. CA: ALL HANDSINKS MUST REACH 85F WITHIN 30 SECONDS.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
SANITIZER LEVELS IN DISHWASHER <10 PPM. CA: INFORMED PIC THAT LEVELS NEED TO BE BETWEEN 25-50 PPM.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
OBSERVED CLEAN EQUIPMENT ON DRY RACKS WITH PREVIOUS DATE MARKING STICKERS ATTACHED. REMOVE STICKERS PRIOR TO PLACING DIRTY DISHWARE INTO DISHWASHER.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
OBSERVED BUILD UP OF DIRT & DEBRIS ON FLOORS AND BY COVING.
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
OBSERVED GRITS AND GRAVY PREPARED AND COOLED 12/12/24 UNCOVERED ON SPEED RACK. CA: ALL FOODS MUST BE STORED COVERED UNLESS ACTIVELY COOLING. COS - PIC COVERED ITEMS.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
SANITIZER LEVELS IN DISHWASHER <10 PPM. CA: INFORMED PIC THAT LEVELS NEED TO BE BETWEEN 25-50 PPM. COS - PIC CALLED COMPANY TO COME REPAIR. COMPANY CAME DURING INSPECTION.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
OBSERVED CONTAINERS OF COOKED TOFU IN REACH-IN COOLER (RIC) WITHOUT PROPER DATE MARK. CA: ENSURE ALL TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE LABELED WITH A 7-DAY DISCARD DATE.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVED SCOOPS IN CORNMEAL AND PANKO STORED WITH HANDLE IN PRODUCT
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
OBSERVED ITEMS BEING TAKEN FROM DISHWASHER AND PLACED TO DRY RIGHT SIDE UP. ITEMS MUST BE STORED INVERTYED TO PROPERLY DRAIN AND PROTECT FROM CONTAMINANTS.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
OBSERVED SINGLE-SERVICE CUPS STORED NEXT TO HANDSINK AND AT FRONT FOOD SERVICE COUNTER NOT IN PROTECTIVE LINERS
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
OBSERVED PAPER BAGS STORING FOOD IN RIC ABOVE READY-TO EAT FOODS
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Egg cooler & salad cooler not holding potentially hazardous foods at 41 deg F or lower. Units adjusted to make colder. Borderline temps. Monitor closely.
Routine
Regulation: 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked
Hollandaise missing disclaimer indicating undercooked eggs on menu. Use double asterisk- as on original menu.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Bottles of spray sanitizer over to-go boxes and paper towels at server station. Repeat violation.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
OBSERVED BOTTLES OF SANITIZER STORED BESIDE YORK PEPPERMINT PATTIES, SUGAR, SALT, & OTHER FOOD ITEMS AT SERVER TABLE IN DINING AREA. CA: INFORMED PIC THAT ALL CHEMICALS & SANITIZERS MUST BE KEPT SEPARATE FROM FUELS (FOODS, UTENSILS, SS EQUIPMENT, & CLEAN LINENS).
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
GREASE BUILDUP ON FRYERS IN KITCHEN.