Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Hogansville, Troup County

Arby's - Love's Travel Stop # 376

1621 BASS CROSS RD HOGANSVILLE, GA 30230

Food
Latest score
93
Jul 7, 2025
City
Hogansville
County
Troup
Inspections
5

Score history

Inspection scores over time for this facility.

Inspection history

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

Jul 7, 2025

Routine

Score: 932 violations
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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: Yes

observed buildup of black substance inside nozzles of soda machine.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

observed buildup of black substance along edges of ice machine.

Jan 27, 2025

Routine

Score: 953 violations
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4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: NoRepeat: No

observed several containers of frozen food being stored without a lid on top of them. observed bucket of ham being stored without a lid in walk in cooler.

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

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

observed build of black substance along inner lips of ice maker

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

observed build up within seals of walk in cooler/freezer.

Aug 8, 2024

Routine

Score: 911 violation
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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

observed multiple items in sandwich prep fridge above 41 degrees. Tomatoes 51 degrees, cornbeef 48 degrees, brisket 50 degrees, and gyro 51 degrees

Feb 5, 2024

Routine

Score: 991 violation
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17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed, debris build up under ice machine, in hard to see and reach areas of stationary equipment.

Inspect and sanitize daily.

Violation Code Reference 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

  1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

  2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Jun 29, 2023

Routine

Score: 991 violation
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17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed debris and trash on floors under equipment in hard to see and reach areas.

Violation Code Reference:

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

  1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

  2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing