901 JFH PKWY CARTERSVILLE, GA 30120
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black buildup in soda nozzles in drive thru drink machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had nozzles cleaned and sanitized.
Routine
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several potentially hazardous TCS foods improperly cold holding in WIC and RIC (see temp log). CA: Discussed with PIC, shredded lettuce from RIC was out of temp for less than 4 hours and was moved to WIC to rapidly cool. Ranch, blue cheese, garlic parm sauce, and swiss cheese were out of temp for longer than 4 hours and were discarded. Hot dogs, chili, and sliced cheese were left in closed WIC to rapidly cool.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed employees wiping prep top surfaces with solution with no detectable sanitizer in bucket. CA: Discussed with PIC, sanitizer buckets were remade to correct concentration and surfaces were re-sanitized.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed employees wiping prep top surfaces with solution with no detectable sanitizer in bucket. CA: Discussed with PIC, sanitizer buckets were remade to correct concentration and surfaces were re-sanitized.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed live flies in storage closet in dry storage area. CA: Discussed with PIC, pest control measures will be put in place to remedy.
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed exterior door propped open with dead bolt. CA: Discussed with PIC, all doors should be maintained closed.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several dishes wet stacked. Instructed to unstack to air dry. Employee began unstacking and drying with towel. CA: Discussed with PIC, dishes should air dry completely before stacking. Towels should not be used to dry dishes.
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 drink stored on prep surface. Observed employee food stored on soda machine syrup boxes. CA: Discussed with PIC, items were removed.
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 drink stored on prep surface. Observed employee food stored on soda machine syrup boxes. CA: Discussed with PIC, items were removed.
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 drink stored on prep surface. Observed employee food stored on soda machine syrup boxes. CA: Discussed with PIC, items were removed.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed Chemical bottle being stored in handwashing sink, limiting access to the handwashing sink. CA: PIC removed Sanitizer bottle from hand washing sink. Discussed only using hand washing sink for handwashing purposes.
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee with a beard longer than 1/2 inch handling TCS food items without a beard restraint. CA: Employee put on beard restraint.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked chicken tenders not hot holding at ≥135°F at the warmer next to the fryers; chicken tenders were 125°F. CA: Instructed PIC that cooked tenders must be hot held ≥135°F . If the tenders will be held on Time as a Public Health Control, either the timer must be started or a timer sticker be placed on the pan.
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 drink stored at empty vegetable prep sink and personal drink bottle stored on shelf in walk in cooler. CA: Instructed PIC that drinks and other personal items can never be stored at the vegetable prep sink and personal items in the cooler must be in a labeled container on the bottom shelf. PIC immediately removed the drinks.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed mango slices and strawberry puree stored without proper discard date labels. CA: PIC added a label with discard date on container with strawberry puree. PIC discarded mangos.
Routine
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed potentially hazardous TCS foods (sliced tomatoes, shredded lettuce, sliced american cheese) under a time procedure with no record of initial starting temperature. Tomatoes and cheese were above 41 degrees Fahrenheit. CA: Discussed with PIC. Cooler temperatures were verified, but internal food temperatures were not. Tomatoes and cheese were discarded and new batch was labelled with the initial temperature along with the time. Discussed requirement for all TCS foods on a time procedure to start at 41 degrees F or below.