2562 CENTER WEST PKWY AUGUSTA, GA 30909
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Raw fruits/vegetables not washed prior to preparation (as described by PIC/CFSM).
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Repair cabinets to be smooth, cleanable.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. Write procedure for time as time/temperature control for TCS foods; list all foods that are time controlled, then discarded at end of service period (hot foods, waffle mix).
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Final rinse bleach concentration was much greater than the maximum allowed (100 ppm). Water added to solution to dilute; advised CFSM to make sure concentration measured with test strip to provide proper sanitizer concentration.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed sausage on countertop; temperature was 48F; must be 41F or below. (COS: discarded sausage).
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. Write procedure for time as time/temperature control for TCS foods; list all foods that are time controlled, then discarded at end of service period (hot foods, waffle mix, milk in carafe).
PIC had no illness sheet signed. Employee illness reporting sheets must be discussed and signed by each employee, must be available for inspection. PIC signed sheet during inspection
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Supply hand wash sinks (in kitchen, public restrooms) with single use towels.
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Handwash sink not accessible for employee use at all times. Avoid placing items in sink (COS: items removed from sink).
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. Write procedure for time as time/temperature control for TCS foods; list all foods that are time controlled, then discarded at end of service period (hot foods, waffle mix, milk in carafe).
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
PIC could not produce employee illness sheets. Employee illness reporting sheets must be discussed and signed by each employee, must be available for inspection.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Supply hand wash sinks (in kitchen, public restrooms) with single use towels. (in kitchen, napkins available, pic said cloth towels used).
Regulation: 511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Need thermometers to test food temperatures.
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
Need test strips.
Followup
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. Write procedure for time as time/temperature control for TCS foods; list all foods that are time controlled, then discarded at end of service period (hot foods, waffle mix, milk in carafe).
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
CFSM/PIC responsible for active managerial control of: temperature control or time control of TCS foods (hot held items/cold held items), supply of proper hand wash/access to hand wash sinks. (CA: write procedure for time as control, stress not blocking hand sink use, supply of hand wash sink)
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Avoid placing items in hand wash sink (provide trash can by hand wash sink)., supply hand wash sink with single use towels (CA: removed trash from sink, supplied paper towels).
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Post most recent inspection report.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed waffle mix, cream cheese and butter above the required temperature of 41F. Discard waffle mix, items in display cooler.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures.
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
CFSM/PIC responsible for active managerial control of: temperature control or time control of TCS foods (hot held items/cold held items) ,disease reporting procedure for employees, dish washing procedure.
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
All employees working in kitchen must have signed employee illness reporting sheet on file (left copy of agreement).
Regulation: 511-6-1-.03(5)(d) - where to wash (pf)
Avoid placing items in hand wash sink (provide trash can by hand wash sink)., supply hand wash sink with single use towels (CA: removed trash from sink, supplied paper towels).
Must have cleanup procedure and supplies.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
P.I.C. described utensil wash procedure without sanitizing step. (CA: inspector trained/demonstrated proper procedure).