8630 N MAIN ST HELEN, GA 30545
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
INSPECTION REPORT NOT POSTED IN ESTABLISHMENT. THE MOST RECENT INSPECTION REPORT MUST BE POSTED IN CLEAR VIEW OF THE PUBLIC, LOCATED WITHIN 15 FT OF THE ENTRANCE, WITHIIN 5-7 FT OFF THE GROUND.
Routine
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
CFSM NOT ON SITE, DUTIES OF CFSM IN SERIOUS NEGLECT. SEE ALL FOLLOWING VIOLATIONS, INCLUDING LACK OF SANITIZATION OF EQUIPMENT AND UTENSILS. CFSM MUST CREATE POLICY AND TRAINING TO ENSURE THAT ALL FOOD SERVICE REGULATIONS ARE BEING FOLLOWED IN THE ESTABLISHMENT.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
HANDWASHING SINK WAS FOUND BY INSPECTOR TO HAVE A SANITIZING BUCKET SITING IN BASIN. HANDWASHING SINK WAS COVERED IN DEBRIS LEAVING IT IN A LESS-THAN ACCEPTABLE STATE OF CLEANLINESS. ALL HANDWASHING SINKS MUST BE CLEAN AND USED EXCLUSIVELY FOR HANDWASHING.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
THE TWO OVENS BY THE ICE CREAM STATION WERE OBSERVED TO HAVE A SEVERE BUILDUP OF BURNED DEBRIS AND OILS. BOTH OVENS SMOKED WHEN OPENED. ALL FOOD BUILDUP MUST BE REMOVED AND ALL FOOD SERVICE EQUIPMENT MUST BE CLEANED WITH SUFFICIENT FREQUENCY TO PREVENT BUILDUP OF ALL DEBRIS AND GRIME.
NO SANITIZER APPEARS TO BE LOCATED ON SITE FOR WAREWASHING OR SANITIZING OF EQUIPMENT. SANITIZER MUST BE PRESENT ON SITE AT ALL TIMES AND MUST BE USED DURING ALL CLEANING.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
NO FOODS OR PORTIONS PREPARED ON SITE HAVE DATE LABELING. ALL BATCHES OF BATTER MUST BE DATE LABELED AS TO THE DATE OF PRODUCTION, AND ALL CUPS OF SAUCE/CHEESE MUST BE DATE LABELED AS A BATCH IN THE CONTAINER THAT HOLDS THEM.
THE FOOD PREP SINK CANNOT BE USED FOR ANY PURPOSE OTHER THAN WASHING FRUITS AND VEGETABLES. OBSERVED THE PREP SINK FILLED WITH NON-PRODUCE ITEMS. SINK MUST BE KEPT CLEAN AND CLEAR FOR IT'S DESIGNATED PURPOSE.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
INSPECTION REPORT DOES NOT SEEM TO BE POSTED ANYWHERE IN THE ESTABLISHMENT. THE MOST RECENT INSPECTION MUST BE POSTED IN CLEAR VIEW OF THE PUBLIC, BETWEEN 5-7FT OFF THE GROUND, READABLE WITHIN 1 FT.
STATE OF RESTAURANT SEEMS UNCHANGED SINCE LAST VISIT. NEARLY EVERY SURFACE HAS VISIBLE GRIME. ENTIRE KITCHEN, INCLUDING ALL EQUIPMENT, MUST BE DEEP CLEANED AND MAINTAINED IN A CLEAN STATE.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
NEARLY EVERY SURFACE IN THE KITCHEN IS VISIBLY DIRTY. ALL AREAS OF THE FOOD SERVICE ESTABLISHMENT MUST BE CLEANED WITH SUFFICIENT FREQUENCY TO PREVENT BUILDUP OF ANY GRIME AND FOOD DEBRIS. ALL SURFACES MUST BE KEPT IN GOOD REPAIR SO AS TO ALLOW FOR CLEANABLILITY.
Routine
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
THE FOOD PREP SINK CANNOT BE USED FOR ANY PURPOSE OTHER THAN WASHING FRUITS AND VEGETABLES. OBSERVED THE PREP SINK FILLED WITH PAPER CUPS AND A TUB OF CINNAMON. SINK MUST BE CLEARED AND USABLE FOR ITS DESIGNATED USE.
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)
ALL SURFACES IN THE KITCHEN MUST BE FREE OF VISIBLE SOIL AND GRIME. A VISIBLE BUILDUP IS VISIBLE ON NEARLY ALL NON-FOOD CONTACT SURFACES IN THE FRYING AREA.
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
OBESERVED SEVERAL LOCATIONS IN THE BUILDING WHERE THE FLOOR IS IN A STATE OF DISREPAIR WHICH DOES NOT ALLOW FOR PROPER CLEANING. THE FLOOR MUST BE REPAIRED SO AS TO BE IN A SMOOTH, DURABLE CLEANABLE STATE. A PLAN FOR REPAIR MUST BE PRESENTED TO THE HEALTH DEPARTMENT WITHIN 30 DAYS.