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Kitchen Inspections for June 6-12

POSTED: June 21, 2014 9:52 p.m.

JUNE 6

The Georgia Mountain Food Bank, Inc.

1642 Calvary Industrial Drive, Gainesville

Score: 100, Grade: A

For Summer Feeding Program 2014 the meals are provided by USDA and are prepackaged. The meals are shipped frozen and thawed in walk-in cooler approximately 48 hours before packed. The temperature of the food is taken before packing and the temperature is again taken on arrival to sites. All food items are packed in coolers — prepacked meals in one cooler and ½-pint milk in separate cooler. Breakfast and lunch are the provided meals. Director has asked for permit to remain open in case a decision is made for next year’s program to involve any food preparation.

Inspector: Laurie Wentworth

Gainesville RYDC

450 Crescent Drive, Gainesville

Score: 100, Grade: A

PIC states work order placed today to repair hot water heat for only hand washing sinks.

Inspector: Lisa Nguyen


JUNE 9

Burger and Shake II

5866 Spout Springs Road Suite C, Flowery Branch

Score: 91, Grade: A

Leftover chili (prepared by owner on June 5) and commercial luncheon meat opened June 7 not date-marked with seven-day discard date. PHF made in-house and commercially-prepared (opened) luncheon meat must be dated with day of preparation/day of opening and used or discarded within seven days. Rack of buns and onions stored in mop room/chemical storage. Owner has to manually feed sanitizer into three-compartment sink from automatic dispenser. Contact service company to fix so that sanitizer is automatically dispensed at required set level. Shelving used to store clean and sanitized equipment, condiments and single-serve utensils with buildup of grease and dust. Both bathroom door missing self-closers. Trashcan in women’s restroom missing lid.

Inspector: Jennifer Wren


JUNE 10

Chattahoochee Golf Club

301 Tommy Aaron Drive, Gainesville

Score: 73, Grade: C

Raw shelled eggs stored above ready to eat food, such as lettuce, tomato, onion. Observed no consumer advisory for cook to order food. Sandwiches stored on counters without proper cold-holding methods. Sandwiches temped around 50. Equipment stored in vegetable sink. Tableware stored next to condiment bar in dining room note stored properly to prevent contamination from lip contact surfaces. QUAT sanitizing solution but chlorine testing strips only.

Inspector: Nguyen

Marco’s Pizza

7380 Spout Springs Road Suite 400, Flowery Branch

Score: 100, Grade: A

This is a change of use. This restaurant was formerly a sandwich shop and was renovated to accommodate a dine-in and carry-out pizza restaurant. Rules and Regulations for Food Service for the State of Georgia require a Certified Food Safety Manager on staff within 90 days of permitting. Owner is the CFSM. Hall County Environmental Health Department offers a basic food safety class for employees to attend free of charge within three months of permitting. Schedule to mailed with permit. This class does not fulfill the CFSM requirement.

Inspector: Wentworth


JUNE 11

Chef Wang II Chinese Restaurant

4995 E Friendship Road, Buford

Score: 86, Grade: B

Bottled water stored in prep area. Observed bulk containers holding food products without labels as well as condiment bottles without labels. Wiping cloths used to wipe down prep area not stored in sanitizing solution between uses. Outsides of bulk food containers with buildup of food debris in handles of rolling bulk food containers. Sides of cook line equipment (fryers) with buildup of grease. Mops stored on floor.

Inspector: Wentworth


JUNE 12

Simply Elegant at Wrigley’s Cafeteria

4500 Atlanta Highway, Flowery Branch

Score: 66, Grade: U

Employee did not wash hands before donning gloves for working with food. Food employee was observed improperly drinking. Multiple unapproved employee drink cups observed in kitchen. Soap dispensers were empty at both hand washing sinks. Can-opener blade and potato-slicer with buildup of dried food debris. Knife on clean knife rack with food debris. Slicer not being sanitized after cleaning. Cold bars with slaw and fruit and walk-in cooler No. 1 holding food above required temperature of 41 degrees. Food temped at 48-56 degrees. Gravy cooling in walk-in cooler No. 1 cooling about one hour temped at 103 degrees, re-checked an hour later with temp of 82-91 degrees. Not cooled from 135 to 70 degrees in two hours. Pan tightly wrapped and almost completely full (4 inches of gravy). Thermometer not available. Chef on duty wearing watch while preparing food. Many soiled wiping cloths lying on prep table at start of inspection. No sanitizer solution set up for storage of soiled cloths in between uses. Sanitizer (chlorine) test strips were not available. Outside the coolers, shelving under prep tables, racks inside hot-holding not being cleaned frequently enough to prevent buildup of grease, dust, food debris. Floors, floor-to-wall junctures, under equipment with accumulation of food debris and grease, with water also under dish machine.

Inspector: Wentworth

Andi Eckardt


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