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Kitchen inspections, March 30-April 15
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The following are among the food service establishments inspected from March 30-April 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 food service 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.

Food service 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.


Sylvester Jones Elementary
Sixth Street, Chicopee, Gainesville
Score: 92, Grade: A
Bulk spice containers with "spices" bagged but one not labeled and the other bag with unreadable label. Individual serving containers of salad stacked directly on top of uncovered tray of individual serving containers of salad in cold pass-thru. Scoop for ice for teacher drinks in dining room laying in container of ice. Dumpster area, specifically around Dumpster No. 1, needs to be cleaned.
Inspector: Laurie Wentworth

Waffle House No. 953
4410 Mundy Mill Road, Oakwood
94, Grade: A
Individual servings of milk in reach in dated March 26. Utensils and pans stored in drawers with grease, food particles, etc. Hood system dripping grease. Grease container dripping onto concrete pad. Sheet metal at walk-in cooler no longer attached, rusting at floor.
Inspector: Kathleen McDuffie

Fuji Hibachi Express
229 EE Butler Parkway, Suite 500, Gainesville
91, Grade: A
Chicken cooked kept in container on table by grill and not at required hot holding temperature (temped at 67 F) of 135 F or more.
Inspector: Shelby Finch

The Coffee Shop and Lawrence Pharmacy
631 Broad St., Gainesville
96, Grade: A
Food employee not wearing a hair restraint while preparing food. Container holding lids and storage holding utensils had some food debris.
Inspector: Finch


Sidebar 120
120 Bradford St., Gainesville
100, Grade: A
Inspector: McDuffie

Captain Billy's Steak and Seafood
380 Cleveland Highway, Clermont
98, Grade: A
Knife and cleaver stored between cutting board of hot hold bar and food prep table. Light shield above veggie sink and one above hot hold bar not completely fitted to end cap. Light shield above salad bar is missing an end cap on the left side.
Inspector: Finch


6900 Holiday Road, Buford
100, Grade: A
Inspector: Wentworth


Morningside Assisted Living Facility
2435 Limestone Parkway, Gainesville
91, Grade: A
Cooler in dining storing milk and juices not required cold holding temperature of 41 F (milk at 60 F, juice at 52 F).
Inspector: Finch

Farm House BBQ, LLC
5340 Cornelia Highway, Building 3, Alto
66, Grade: U
No proof of certified food safety manager. Hands being rinsed off in three-compartment sink. Employee touching apron, trash can cleaning and not washing hands before putting on gloves. No paper towels at hand sink. Cutting boards, pans, container with food residue. Several foods (BBQ, stew, beans, etc.) on steam table with temperatures between 75-124 F. Foods not reheated properly. Gloves being put on before washing hands. Used gloves in cooler. Stem thermometer not accurate. Shelves, inside of coolers and door tracks with food residue.
Inspector: Donna Black

New Holland Elementary
170 Barne St., Gainesville
100, Grade: A
Inspector: Black

Lauren Blais

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