191 BROAD ST HAWKINSVILLE, GA 31036
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Multiple floor tiles ripped up and torn in the mens restroom. Floors, walls, and ceilings must be maintained in good repair to be smooth and easily cleanable.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed coffee creamer sitting in a melted ice bath at a temperature of 62 degrees Fahrenheit. CA: Time/temperature control for safety food shall be maintaind at a temperature of 41 degrees Fahrenheit below to maintain safety of the food. COS: Creamer not out more than 4 hours, so employee placed them back into the reach in cooler to bring temp back into acceptable range.
Routine
Routine
Routine
Regulation: 511-6-1.07(6)(e) - conditions of use (p, pf, c)
Observed tabletops being cleaned with sanitizing wipes that are not designed for food contact surfaces. Sanitizers and other chemicals shall be used in accordance with the EPA-Regulted manufacturer's label. COS: Use "Quat" sanitizer and single use paper towels to wipe tabletops. Mix "Quat" according to the manufacturer's label.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Portioned plates were made 30 minutes prior to my arrival and currently read at 98 and 95 degrees for different items within the plates. At the hour and fifteen mark from start of cooling the plates were still reading at 88 and 83 degrees. The food was intially cooling on the counter top one on top of the other. Without inspector intervention they wouldn't have reached the 70 degree mark within the first 2 hours.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed no trash can at hand wash loaction trash can was observed by vegetable prep/utility sink establishment needs a small trash can located at handwash locations.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed bulk bag of cups on floor in dry storage area next to leaking cleaner stiting on floor in crate. All food equipment and utensils need to be stored 6 inches off floor. Staff cos: placed bag off floor while on site.
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Deep crevice of sink corners had build up of debris tea/coffee hard, sink needs to be cleaned scraped off with finger nail built in. Staff COS wash sink while on site.