213 COMMERCE AVE LAGRANGE, GA 30241
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Certification expired. Need Certified Food Safety Manager for facility.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several items stored uncovered in coolers in kitchen area
Routine
Certification expired. Need Certified Food Safety Manager for facility.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
observed several items throughout kitchen not being stored without a cover. Fish, beef, vegetables, deserts.
Routine
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed watermelons, bananas stored on floor. Observed chicken not stored in a manner that prevents contamination in walk-in cooler -corrected onsite.
observed multiple wet wiping cloths not being stored in sanitizer in-between uses throughout the kitchen.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed cleaning needed to floors behind cooking equipment and to walls in kitchen area. Observed dust on ceiling vents above ice machine and in kitchen.
Routine
observed several items throughout kitchen not being stored without a cover. Fish, beef, vegetables, deserts.
Regulation: 511-6-1.04(4)(t) - food preparation (c)
observed General Tso's chicken being cooled off in the dry storage room surrounded by non-food items.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
observed multiple wet wiping cloths not being stored in sanitizer in-between uses throughout the kitchen.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
observed flies in multiple locations throughout the inspection.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed sushi on buffet at 56F, 59F, 64F, 60F. Sushi must be cooled to 41F or lower before being placed on buffet.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed items on buffet not being held at 135F or higher. Chicken wings at 124F, Chicken fingers at 111F, chicken on stick at 122F, sweat and sour chicken at 132F.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several items in walk-in cooler stored uncovered.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed chicken thawing in standing water. Foods must be thawed under running water.
Routine
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed potentially hazardous and ready to eat foods stored with no identifiable labels. (Chicken\ Seafood)
(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;
(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;
(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or
(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed several wet wiping cloths on multiple counters during this inspection.
Violation Code Reference 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.
(i) Maintained dry; and
(ii) Used for no other purpose.
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.
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 coolers and cooler door seals with buildup and or accumulation. Inspect all surface areas daily, and clean and sanitize daily and when needed i.e spills, splatter etc. Violation Code Reference 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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.