1501 LAFAYETTE PKWY D3 LAGRANGE, GA 30241
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(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
No consistent date marking procedure observed.
Observed repairs/cleaning needed to wall near cooking equipment. Excess packages, boxes and containers need removing.
Routine
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed black mold-like, buildup inside ice maker.
Did not observe date marking on any items in coolers
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
observed several containers of food uncovered in stand-up fridge, and in the walk-in cooler.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
did not observe consistent date marking, several items were undated in the walk in cooler and stand up fridge.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice scoop with handle in contact with ice.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice scoop with handle in contact with ice.
Routine
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed foods not being properly reheated before being placed on steam table for hot holding. Observed lo mein @ 116F, Honey Chicken @ 109F,Teriyaki Chicken @ 112F. Owner removed and reheated properly.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
No consistent date marking procedure for facility.
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 black, mold-like buildup in ice machine. Owner cleaned, sanitized.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed cleaning needed on floors and walls near fryer and underneath stationary equipment.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no labels on pre-prep foods, stored in un-labeled containers inside of walk in s
511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed accumulation on shelving and some nonfood contact surfaces of equipment throughout the main kitchen area. Violation Code Reference:
511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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 accumulation on floors under stationary equipment in the hard to see and reach areas.
Inspect daily, and clean and sanitize daily and as needed.
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.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed no labels on pre-prep foods, stored in un-labeled containers inside of walk in s
511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking
Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf