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Kitchen Inspections: Jan. 7-12
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The following are among the food service establishments inspected from Jan. 7-15 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.

 

Jan. 7

Bojangles
1235 Jesse Jewel Parkway, Gainesville
Score: 93, Grade: A
Mold and mildew found inside nozzles of tea urns; must be cleaned and sanitized frequently to remove mold and mildew growth. Dumpster without drain plug; must replace drain plug so that trash does not serve as an attractant for pests. Employee phone stored on drive-thru counter; employee belongings must be stored away from prep and other food contact areas.
Inspector: Jennifer Wren

Chef Wang II Chinese Restaurant
4995 E Friendship Road, Buford
Score: 85, Grade: B
Raw chicken stored above noodles in three-door cooler; store all food items according to minimum internal cooking temperatures and keep raw animal products below ready-to-eat foods. Employee medication stored on shelf above prep area; store medication in an area that prevents contamination of food, equipment, utensils, and single-service items. Bottoms of coolers and freezer with accumulation of food debris.
Inspector: Erin Kincaid

Crossroads Deli & Yogurt
2888 Browns Bridge Road, Gainesville
Score: 100, Grade: A
Inspector: Wren

Hibachi Buffet
1500 Browns Bridge Road Suite 117, Gainesville
Score: 78, Grade: C
Dishes stacked in vegetable prep sink; employee rinsing dishes in vegetable sink. Seafood resting on drain board of vegetable sink; the vegetable sink is to be used for the preparation of vegetables and for no other purpose. Pans and cups stacked wet; equipment and utensils must be allowed to air dry. Employee cutting apples without gloves; employees must wear gloves or use a utensil when preparing ready-to-eat foods. Potentially hazardous foods (raw beef 45 F; raw chicken 55 F; raw chicken 49 F) in two-door merchandiser behind sushi station not stored at temperature 41 F or below; ambient temperature in cooler at 50 F. Potentially hazardous foods must be held at 41 F or below.
Inspector: Kincaid

Maw Maw and Paw Paw’s
6286 Ga. Highway 52, Gillsville
Score: 76, Grade: C
Open can of Sprite inside sandwich unit cooler; drinks in kitchen are allowed if in a single-service beverage cup (disposable) with a secure lid and a straw and stored to prevent any possible contamination of food or food contact surfaces. Leftover grits and gravy from morning in cooler reportedly for one hour 15 minutes with temperatures of 114 F for grits and 123 F for gravy and second check 20 minutes later grits 105/112 F and gravy 115/120 F. Leftovers to be cooled and cold stored must cool from 135 F to 70 degrees within a total of two hours and from 135 F to 41 F within a total of six hours. Leftover lima beans in deep container overnight in cooler with temperature of 45 F, not cooled from 135 F to 41 F within six hours. Opened package of ham luncheon meat not dated with day package was opened and/or seven-day discard date. Packaged opened sometime last month per staff. Once commercially packaged product is opened it must be used or discarded within seven days and needs to be marked with date opened and/or seven-day discard date. Ziploc bag of meat sitting in sink thawing; meat must be thawed under running water in a pan pour colander with a water temperature of 70 degrees or below and enough velocity to float off loose particulate, or thaw under refrigeration, as part of cooking process or in a microwave and then the product is cooked. Food can being used as biscuit cutter; food cans are considered single-use articles, once food is taken out of can, can should be discarded. Use a food grade piece of equipment that is designed to be cleaned and sanitized and re-used. Grease recycle container with buildup of grease on container, down front and on ground in front of container; clean spills to prevent buildup that can be attraction for insects and rodents.
Inspector: Laurie Wentworth

Jan. 8

Papa John’s No. 4523
1943 Jesse Jewell Parkway NE, Suite 300, Gainesville
Score: 96, Grade: A
Employee drinks in plastic water bottles in kitchen; employee drinks must be in single-use cups with a secure lid and a straw.
Inspector: Kincaid

Jan. 9

Athena’s Pizza
6986 McEver Road Suite A, Buford
Score: 90, Grade: A
Pans, utensils, containers, slicer, and vegetable slicer found with food residue; clean all items after use and check for cleanliness before storage. Shelves throughout kitchen and dry storage found with residue. Outsides of floor mixer and bulk food containers found with residue; clean all area and keep clean. Floors underneath equipment and throughout kitchen found with residue. Walls at hand sink, prep areas, and dry storage found with residue; clean all floors and walls.
Inspector: Donna Black

Chick-Fil-A
400 Pearl Nix Parkway, Gainesville
Score: 96, Grade: A
Nozzles of tea urns with mold growth; must clean and sanitize frequently enough to prevent buildup.
Inspector: Jennifer Wren

Chick-Fil-A at Longstreet
Lobby of Longstreet Clinic, Gainesville
Score: 100, Grade: A
Inspector: Black

Raspados El Puesto, LLC
2121 Athens Highway, Gainesville
Score: 97, Grade: A
Wet wiping cloths stored on prep surface; wiping cloths must be stored in bucket of sanitizer solution in between uses.
Inspector: Wren

Scott’s Downtown
131 Bradford St. NW, Gainesville
Score: 91, Grade: A
Two-door merchandiser not holding potentially hazardous foods (clam chowder 48-51 F; Brunswick stew 47 F; tomato bisque 48 F; and lobster and shrimp bisque 46 F) at 41 F or below; potentially hazardous foods must be held at 41 F or below.
Inspector: Kincaid

Jan. 12

Brenda’s Country Cafe
3003 Gillsville Highway, Gainesville
Score: 99, Grade: A
Floor tiles pulling away from floor in kitchen and some are damaged. Lights missing shields and end caps in kitchen; replace missing shields to prevent possible contamination.
Inspector: Black

Elise Perkins

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