The following are among the food service establishments inspected from Aug. 7-13 by the Hall County Environmental Health Department. Food service establishments are given a letter grade that coincides with a percentile: “A” (90-100), “B” (80-89), “C” (70-79), “U” 69 and below. Inspections (frequency of) a food service establishment are conducted based on risk categorization. The risk type is determined by the menu items served, the food preparation processed performed, and the previous food safety history in the food service establishment.
A new food service establishment that has never served food must score 100 (A) to receive a food service permit to operate. When a restaurant changes ownership, a new food service permit must be issued. To be issued a permit for a change of ownership, the establishment must score a 95 (A) or above with all foodborne illness risk factors and public health interventions in compliance. Permits must be posted in public view at all times. Establishments with drive-thru windows will also be required to have the top one-third of a copy of the most current inspection report visible through each window allowing customers to easily read the score, date of inspection and establishment information, in addition to the copy posted inside the establishment. Copies of the rules are available at the Hall County Environmental health Office. The rules and regulations are also available online at dph.georgia.gov/environmental-health-inspections.
To register a complaint against a food service establishment, contact the Hall County Environmental Health Department at 770-531-3973.
Dickey’s Barbecue Pit
4005 Winder Highway Suite 160, Flowery Branch
Score: 87, Grade: B
Large cut of brisket and large pork shoulder, per manager, was put on smoker for about one hour night before and then moved to walk-in cooler because employee stocked smoker too heavy. These large cuts of meat did not get cooked completely. Raw animal foods must be cooked long enough to reach required cooked temperature. Food handlers were not wearing proper hair restraint; a hat or hair net is required for all employees who handle food in the kitchen. Sheet pans and large hotel pans without ledges were stacked wet after cleaning and sanitizing. After proper cleaning and sanitizing, air dry these items before stacking.
Inspector: Laurie Wentworth
Bojangles (BJ Georgia LLC No. 786 DBA)
1235 Jesse Jewel Parkway, Gainesville
Score: 89, Grade: B
Hand sink across from walk-in coolers was blocked with a plastic bin. A hand sink must be maintained so that it is accessible at all times to encourage correct handwashing practices. Box of lard and bag of oil filter powder were stored uncovered in the dry storage area; cover to prevent the entry of contaminants. Hand sink beside office was not sealed to the wall. Reseal sink to wall to allow adequate cleaning and prevent food from being trapped in the crevice. Dumpster was missing drain plug. Must replace drain plug so that trash does not serve as an attractant for pests.
Inspector: Holly Cochran
Hall County Jail
1700 Barber Road, Gainesville
Score: 85, Grade: B
Slicer was used yesterday, found with an accumulation of meat buildup on inside of knife guard around blade; slicer must be cleaned after each use, four hours at least. Drink Cambros and tea urns had accumulation of mold debris. Nozzle must be disassembled when Cambros are being cleaned and sanitized. Beans on stem unit in staff dinning being held at 119 F and staff member had informed kitchen manager that well was not working. Potentially hazardous foods must be held at 135 F or above.
Inspector: T’Shane Williams
Marisqueria Playa Azul
1736 Atlanta Highway Suite 500-600, Gainesville
Score: 100, Grade: A
Inspector: Donna Black
McDonald’s Restaurant No. 1634
707 Jesse Jewell Parkway, Gainesville
Score: 83, Grade: B
Several spoons and utensils were found in the hand sink beside fryer. Hand washing sinks may not be used for purposes other than handwashing. Raw shell eggs were stored above precooked egg patties and Canadian bacon. Items must be stored in the order of their internal cooking temperature. Two food handlers were wearing bracelets. Employees handling food or food contact surfaces must not wear anything on their wrists, which can cause contamination of food.
Papa’s Pizza To Go
2703 Dawsonville Highway, Gainesville
Score: 99, Grade: A
Containers holding clean utensils had buildup of food debris. Clean all nonfood contact surfaces frequently enough to prevent accumulations.
The Waterford at Oakwood
4251 Hudson Drive, Oakwood
Score: 85, Grade: B
Employee coffee thermos was stored on the prep table. Employee beverages must be in a single service cup with a lid and straw and stored away from food preparation and service areas. Mechanical slicer had heavy buildup of food debris in crevice between the blade and blade protector. Slicer must be broken down and cleaned thoroughly after each use. Container of pimento cheese was not date marked; all foods kept over 24 hours must be date marked. One container of turkey and one container of gravy in the two-door reach-in cooler had dates of July 31 and July 29, respectively. All potentially hazardous foods must be discarded within seven days of their preparation date. Knife stored beside microwave had a broken tip. All utensils must be maintained in good repair to prevent broken components from becoming incorporated into food product.
Waffle House No. 953
4410 Mundy Mill Road, Oakwood
Score: 100, Grade: A
Chili’s Grill & Bar
5851 Spout Springs Road, Flowery Branch
Score: 93, Grade: A
Hand sinks in dish area and bar were missing paper towels. All hand sinks must be stocked with disposable paper towels at all times. All hand sinks throughout the kitchen and bar has buildup of debris; all hand sinks and fixtures must be kept clean. Condensate leak found in walk-in freezer at evaporator unit; equipment must be maintained. Have repaired and do not store any food under this nonpotable water leak. Shelves in walk-in cooler, dry storage area, under prep tables and especially shelves in dish area that holds clean dishes had accumulation of food and grease residue. All areas need to be cleaned in order to prevent possible contamination and insect and rodent attraction. Walls in dish area, behind dry storage shelves, and prep areas had large accumulations of mold and food residue; clean all areas and keep clean.