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Kitchen inspections for June 17-19
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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.

To register a complaint against a food service establishment, contact the Hall County Environmental Health Department at 770-531-3973.

June 17

Gianni’s

7000 Lanier Islands Parkway, Buford

Score: 94, Grade: A

Can opener blade with large buildup of dried food debris; can opener needs to be cleaned and sanitized after use. Coke diffusers found with buildup of mold. Coke nozzles and diffusers need to be cleaned at a frequency to preclude the buildup of debris; even though they are soaked daily, scrub them to loosen debris. Already made-up pizza boxes stored on floor in dry storage trailer; store 6 inches off floor to protect from any possible contamination and to allow for easy cleaning underneath. Employee’s purse was found on shelf in cook area next to plastic wrap. Designate an area away from food storage or food handling where employees may store personal items.

Inspector: Laurie Wentworth 

Lanier World Concessions

7000 Lanier Islands Parkway, Buford

Score: 100, Grade: A

Inspector: Wentworth 

Sunset Cove

7000 Lanier Islands Parkway, Buford

Score: 91, Grade: A

Two-door sandwich units were not holding foods at required 41 F or below. Potentially hazardous foods must be held at 41 F or below.

Inspector: Wentworth 

Tads

7000 Lanier Islands Parkway, Buford

Score: 82, Grade: B

Many glove changes associated with task changes, but hands not being washed between glove changes when food is being handled; before handling food, hands are washed and gloves are put on. Wrapped hamburgers found in chute under heat bar for service with temperatures of 103-125 F with written policy in place for holding with time and not temperature, but no time documentation was taking place.

Inspector: Wentworth 

June 18

Brenau University Dining Room

1 Centennial Circle, Gainesville

Score: 96, Grade: A

Utensils such as peelers, slicers and blades to blenders all found with food residue; clean and sanitize after use and check for cleanliness before storage.

Inspector: Donna Black  

The Big Bear Cafe

893 Main St., Gainesville

Score: 82, Grade: B

Items on menu that are offered cooked to order are not marked; eggs and hamburgers. Must mark items that are offered to customers cooked to order and that “mark” must be associated with the consumer advisory. Shell eggs and ham (top portions in pans) on ice on the prep table for breakfast service with temperatures of 45-55 F. Potentially hazardous foods to be held cold for service or preparation must be held at 41 F or below. Try putting out smaller quantities of food when breakfast service slows down before lunch and replenish ice frequently; only cold water in ice pan at time of inspection. Butter was left out at room temperature for use without temperature control, but no time being recorded as required by written policy for butter at room temperature. Last records found were from a year ago. If time instead of temperature is no longer being kept up with, then butter will have to be kept stored cold at 41 F or below. Current inspection, “C” was not posted. The most current inspection report must be posted in public view. Stove top, sides of both fryer and stove  where they sit next to each other, and hood vents all need a good cleaning and more frequent cleanings to prevent buildup of food debris that can be an attraction for insects and rodents. Front line hand sink used by personnel preparing customers plates does not have hot water available. Hand sinks shall be equipped with tempered water at a temperature of at least 100 F. Floor needs a good cleaning behind cook line, under sinks, in corner next to prep sink and in dry storage room; all found with an accumulation of grease, food debris and dirt.

Inspector: Wentworth

June 19

2 Dog Restaurant

317 Spring St. SE, Gainesville

Score: 90, Grade: A

Cold held potentially hazardous foods in reach in cooler not kept at 41 F or below. Potentially hazardous foods must be kept at 41 F or below. Ambient temperature of unit was 64 F. Adjust unit and monitor temperatures; call for service if needed. Most recent inspection report from 6-5-15 not posted. Posted inspection is from 12-15-14. The most recent inspection report must be posted; post most recent inspection report.

Inspector: Kincaid 

La Hacienda

1714 Atlanta Highway Unit A and B, Gainesville

Score: 94, Grade: A

No hand drying provisions at hand sink; paper towels found on shelf over by prep table. Install a paper towel holder to keep paper towels available for use after handwashing. Dumpster area was littered with trash, broken glass. To prevent any possible insect and rodent attraction; this area needs to be kept free of debris. Dumpster is missing drain plug; replace drain plug to keep liquids in the dumpster and prevent insect and rodent entry into the dumpster.

Inspector: Wentworth 

La Hacienda-Extended

1714 Atlanta Highway Unit A and B, Gainesville

Score: 93, Grade: A

Condiments in the top of one-door sandwich unit cooler outside where customers lift cooler lid and items are out for self-service uncovered at that point. Need to keep condiments better covered for customer self-service. Discussed cold well where squirt bottles can be used for salsa and stored in ice and either individual containers for onions and cilantro or a container with a hinged lid to cover product when not in service. Hot water heater was not functioning at time of inspection; water not 100 F as required at hand sink. Hands sinks must be provided with 100 F to help soap clean hands; water 92-94 F.

Inspector: Wentworth 

Rick’s Smokin Pig BBQ

1011 Riverside Drive, Gainesville

Score: 88, Grade: B

Leftovers of macaroni and cheese, baked beans, green beans and brunswick stew just reheated and put on steam table with temperatures of 105-124 F. Leftovers that are to be reheated for hot holding must be reheated to 165 F and hot held on the steam table at 135 F. When using microwave and stove top to reheat, check temperature of foods prior to putting on steam table to insure these leftover food items are reheated to 165 F. Chicken hot holding in alto sham taken off smoker and pulled with temperature of 117 F. Metal cooler floor is rusty and panels are buckling at seams. Floor needs to be smooth and durable to facilitate easy cleaning; 60 days to have the floor repaired to meet the requirement of smooth, durable and cleanable. Cooler floor needs cleaning at floor and wall juncture of cooler and freezer wall; accumulation of water and food debris. Clean frequently to prevent buildup. Floors need a good cleaning under stove, under make line cooler and around fryer. Accumulation of grease, trash and food can be attraction for insects and rodents. Ceiling was dusty around all diffusers; to prevent accumulation that can fall onto food and food contact surfaces. Employee’s purse was under prep table on shelf with single-service items. Store personal items away from areas where food, utensils, single-service, single-use articles and linens are handled or stored.

Inspector: Wentworth 

Zaxby’s No. 00-304

995 Riverside Drive, Gainesville

Score: 88, Grade: B

Potentially hazardous foods in walk-in cooler were above required 41 F and below. All cold-held potentially hazardous foods must be kept at 41 F or below; ambient temperature was 50 F. Walk-in cooler is located outside of building. PIC stated door sometimes does not get shut completely when stocking. When stocking, ensure walk-in door is shut completely. Only remove what is needed to stock. Most recent inspection report not posted. Most recent inspection must be posted.

Inspector: Erin Kincaid

Elise Perkins

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