Augusta, Richmond County

BJ'S RESTAURANT

640 BROAD ST AUGUSTA, GA 30901

Food

Latest score

Dec 20, 2024

City

Augusta

County

Richmond

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Dec 20, 2024

Routine

Score: 873 violations

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6-1A - proper cold holding temperatures

9 ptsCorrected: YesRepeat: Yes

Observed eggs, cheese, sausage on counter as orders being prepared. Maintain cold food at 41F and below; once removed from cooler, place items on ice (food should be in metal container, container on ice to maintain food at 41F or below). COS: items discarded or placed in cooler at 33F (shell eggs).

6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Hot hold foods at 135F and above (after reheating to 165F within 2 hours if reheated). Observed soup, vegetables, meat at 92-102F on stove; items discarded.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

1 ptsCorrected: NoRepeat: Yes

Continue to reduce/eliminate excess equipment/papers in kitchen.

Jun 3, 2024

Routine

Score: 757 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Maintain cold food at 41F and below. Repair walk in, reach in coolers to maintain food at proper temperatures. (C.O.S. out of temp foods discarded).

1-2A - pic present, demonstrates knowledge, performs duties

Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)

4 ptsCorrected: NoRepeat: No

CFSM/PIC responsible for active control of food temps, dish washing, cleanser storage.

1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: No

Observed expired Food Manager Certification (exp. 8/23); need certified food service manager for restaurant.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: NoRepeat: No

No paper towels at hand wash sink. (C.O.S.: towels placed in dispenser).

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Sanitize utensils with 50-100 ppm bleach in final rinse. Keep sanitizer on hand/at three compartment sink. Do not use dish machine for washing until properly repaired and tested.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: NoRepeat: No

Store food and utensils separate from cleansers to avoid cross contamination (C.O.S. storage rearranged).

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(l) - restricted use pesticide (p)

4 ptsCorrected: NoRepeat: No

Pesticide use not in accordance with manufacturer's directions. (observed residential pesticide in kitchen). (advise using certified pest control operator for pest control). Pesticide removed from kitchen.

Sep 15, 2023

Routine

Score: 854 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Reach in food temperatures above 41F (43-44): repair cooler, ice or transfer food to cooler at 41F.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Sanitize utensils with 50-100 ppm bleach in final rinse. Keep sanitizer on hand/at three compartment sink. Do not use dish machine for washing until properly repaired and tested.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Keep clean: splash zone of mixer, stainless pans, ice machine.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: NoRepeat: Yes

Store utensils 6" off floor on approved shelf; eliminate excess, unused utensils.