65 GOFF ST TIFTON, GA 31794
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)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Numerous food products(cooked pork, chicken, salsa) found stored in the reach in cooler and walk in cooler uncovered and subject to contamination. CA: Unless cooling, food shall be covered. COS: Products were covered during inspection.
Routine
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed in-use wet wiping cloths not stored in sanitizing solution between uses (laying on multiple prep surfaces). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the correct concentration (50-100ppm). CA: Cloths were placed in sanitizer solution during inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food (beef soup) cold held at greater than 41 degrees Fahrenheit in walk-in cooler. Soup was cooked yesterday and appears to have been improperly cooked in a large pot with lid. Soup was discarded by PIC. Discussed cooling procedure and TCS foods shall maintain 41 F or below.
Routine
Regulation: 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)
Employee observed touching ready to eat food (cut lettuce for prep top cooler for tacos, salads, etc.) with bare hands when single-use gloves or utensils are required. Product was discarded by PIC and gloves were obtained. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety foods cold held at greater than 41 degrees Fahrenheit in prep top cooler. Items observed to be 51-44 degrees. Multiple items were discarded; items in temp were moved to walk-in cooler. Repairman contacted.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed Cooked Time/Temperature Control for Safety Food (beef in broth, rice, tamales, and pinto beans in large covered pots) not cooled from 135F to 41F within 6 hours in walk-in cooler. Temperature observed to be 44-51 degrees F. Do not cool in large pots with lid. Divide into shallow pans and cool uncovered in walk-in cooler.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk-in cooler and reach-in cooler. COS: Food prepared early this week; date was added. Instructed to date mark all food.
Observed food (beans, rice, beef in broth, and tamales)being cooled by nonapproved method (large covered pots with temperature not being monitored) in walk-in cooler. Products were discarded. Refer to cooling violation for guidance.
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no chemical test kit provided when using chemical sanitizer at three-compartment sink. Chemical test kit shall be obtained.
Routine
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety foods (see temperature log) cold held at greater than 41 degrees Fahrenheit in prep top cooler. COS: Food either placed on ice or moved to walk-in cooler. Repairman contacted.