24 SCOTT DR BLAIRSVILLE, GA 30512
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)(d) - nonfood-contact surfaces (c)
Hood/grates above cookline with large amount of dust and grease build up. Advised PIC to clean. Non-food contact surfaces of equipment shall be cleaned at a frequency to preclude accumulation of soil residues.
Routine
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Chemical spray bottles not labeled with name of chemical. Advised PIC to label. Working containers used for storing poisonous or toxic materials such as cleaners or sanitizers taken from bulk containers shall be clearly identified with common name of the material.
Regulation: 511-6-1.07(2)(i) - light bulbs, protective shielding (c)
Light shields missing on lights in kitchen. Advised PIC to fix or replace. Light bulbs shall be shielded, coated or otherwise shatter resistant in areas where there is exposed food, clean equipment, utensils and linens, or unwrapped ss items.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Employee drink sitting on prep table. Advised PIC to relocate. Employee drinks shall be stored in designated area away from food and food contact surfaces. COS-relocated drink
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
No soap at hand sink. Advised PIC to put out hand soap. Each handwashing sink shall be provided with a supply of hand soap cleaning liquid, powder or bar soap.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels at hand sink. Advised PIC to put up paper towels. Each hand sink shall be provided with disposable towels or a hand drying device.
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)
Inside coolers and freezers dirty. Door and gaskets of coolers dirty with mold like substance. Microwave inside and door dirty. Shelves holding plates bowls, ss items dirty with flour build up and food particles. Advised PIC to 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)
Floors all through kitchen under shelving and equipment with food, trash, paper and other debris. Advised PIC to clean at a frequency necessary to preclude accumulation.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Dish machine in main kitchen and dish machine in bar registering at 0 ppm chlorine. Advised PIC to fix. Set up 3 compartment sink until fixed. Dish machine in kitchen was primed and registering at 100 ppm chlorine. Use dish machine in main kitchen for bar glasses until bar dish machine if repaired. The concentration of sanitizer in dish machine shall read between 50 and 100 ppm chlorine.
Regulation: 511-6-1.05(2)(o) - equipment openings, closures and deflectors (c)
Gaskets broken on prep coolers. Advised PIC to fix or repair. Gaskets on coolers shall in good repair so coolers will retain proper temperature. (on order)
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)
Inside coolers (bottom) dirty with crumbs. Inside of microwave dirty and needs cleaned. Large plastic containers holding bottles, lids, etc accumulating food and trash debris. Advised PIC to clean.