900 HOGANSVILLE RD UNIT B LAGRANGE, GA 30241
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Observed heavy dust buildup on ceiling above food prep area. Observed grease buildup on vent hood. Observed cleaning needed to wall near prep table with wing sauces.
Routine
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed heavy dust buildup on ceiling above food prep area.
Routine
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
An in-use utensil was not stored with the handle above the top of the food and the container.
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)
observed build up along walls of the ice machine
Routine
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)
Observed grease and food debris buildup on sides of cooler. Cleaning needed to ceiling and wall near fryers.
Routine
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed dust buildup on ceiling tiles and vent above food prep area
Routine
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed build up in coolers on door seals.
Inspect and maintain all equipment surfaces daily and as needed.
Violation Code Reference 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed chipping and peeling paint on wall near rear exit.
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.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
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.