5750 WENDY BAGWELL HIRAM, GA 30141
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed server in main kitchen handle food (filling metal container with meat) without proper hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. CA: PIC had server put on a hat.
Routine
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed server remove dirty dishes from table and remove gloves after. Server then don new gloves and brought food to different table without washing hands first. CA: Employees should wash hands before donning gloves to initiate a task that involves working with food. COS: PIC had server wash hands immediately. Discussed when to wash with PIC.
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed PIC not maintaining records for "key drop" delivery. No key drop agreement on file. CA: The Health Authority may allow a food service establishment to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority the permit holder or person in charge of the food service establishment notifies the local the business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection. Discussed with PIC about keeping a key drop agreement on file.
Update: PIC clarified that facility does not receive key drop deliveries.
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed wiping clothes stored in chemical sanitizer buckets holding at a concentration greater than manufacturers recommended concentration. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site applied to food-contact surfaces shall meet requirements specified in 40 CFR 180.940. COS: PIC remade sanitizer buckets to correct concentration.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed open bowl of employee food (noodles) in prep area in the main kitchen. PIC stated that this was his breakfast. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC removed personal food from kitchen.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no hand drying provisions at hand sink in server ally in front dining area. CA:CA: Each hand sink shall be provided with hand drying provision. COS: PIC placed paper towels at hand sink.
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed house made kimpo sauce (prepped on 1/2), bimpop sauce (prepped on 11/11), kimchi sauce (prepped on 12/30), and spicy sauce (prepped on 12/28), held past discard date. CA: A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. CA: PIC discarded the sauces.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed opened spinach container and opened fried tofu held longer than 24 hours without date marking. CA: Ready-to-Eat Time/Temperature Control for Safety Food, held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. CA: PIC discarded food.
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed unlabeled spray bottle holding purple liquid. PIC indicated that it was degreaser. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottle as degreaser.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed Windex spray bottle hanging on dry storage rack next to clean equipment and food. CA: Chemicals shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC moved Windex to chemical storage.
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed WD-40 and flybait stored above clean food containers and rice warmer in main kitchen. CA: Chemicals shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC moved chemicals to chemical storage area.
Regulation: 511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)
Observed employee supplements (creatine and aminos) stored in kitchen above clean food containers in food prep area. CA: Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. CA: PIC moved supplements out of kitchen.
Regulation: 511-6-1.04(4)(i) - storage or display of food in contact with water or ice (c)
Observed mussels and other shellfish stored directly touching ice and water unable to drain in prep top cooler. CA: Unpackaged food may not be stored in direct contact with undrained ice. COS: PIC removed ice and water.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed damp towels stored on prep top in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC put damp towel in sanitizer bucket.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed metal food containers stacked in a manner to not allow air drying in dish wash area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC rewashed and properly air dried metal containers.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed employee towel drying metal food containers in front dining area. CA: After cleaning and sanitizing, equipment and utensils may not be cloth dried. COS: PIC had containers rewashed and properly airdried.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee personal items (jackets, bags, food, tools) stored touching dry storage food and single service items on prep line and in dry storage shelving. Observed bag of employee personal food stored in walk in cooler above restaurant food. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items to designated area where food, equipment, linens, and single-service and single-use articles are protected from contamination.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS food items (see temp log) holding at a temperature greater than 41F in prep top coolers in main kitchen area, and on buffet line in front food service area. CA: Cold TCS food items shall be maintained at 41F or below. COS: PIC stated items out of temperature had been prepped that morning or pulled from walk in cooler less than 4 hours. PIC moved TCS items to walk-in cooler to rapidly cool.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed portioned cooked rice stored at a temperature less than 135F in warming cabinet in main kitchen area. CA: Hot TCS food items shall be maintained at 135F or above. COS: PIC stated rice had been prepared that morning, however unit had not been turned on. PIC chose to discard rice.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no hand drying provision at hand sink in prep area of main kitchen, and at hand sink in bar area. CA: Each hand sink shall be provided with hand drying provision. COS: PIC placed paper towels at both hand sinks.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed slicer stored with heavy accumulation of food debris in prep area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had employee deconstruct slicer to have detailed clean.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken stored above seafood in walk in cooler. CA: PIC reorganized walk in cooler by internal cook temperature.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed drink glasses and containers being stacked in a manner to not allow air drying. CA: Removed and taken to be re-washed.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed multiple open beverage containers on a food preparation table or over/next to clean equipment/utensils. CA: Drinks were removed.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed two sinks with no papertowels. CA: Manager had them refilled.
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed high temp. dish machine not applying proper heat at rinse stage. CA: 3-comp. sink to be used until dish machine is repaired.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed drink glasses and containers being stacked in a manner to not allow air drying. CA: Removed and taken to be re-washed.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed smaller ice machine not cleaned at a frequency to maintain clean to sight and touch. CA: Manager will have cleaned (check in 7 days).
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no consistent date marking procedure. CA: Discussed with manager and clarified what needed to be done.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed knives on the prep line being stored between two pieces of equipment. CA: Manager removed and took to be washed.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed two ice scoops in bulk ice bin stored with ice over the handles. CA: Manager removed and stored outside of ice bin.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed rice scoop stored in room temperature water in between use. CA: Manager removed from water.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed drink glasses and containers being stacked in a manner to not allow air drying. CA: Removed and taken to be re-washed.
Initial