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Kitchen Inspections: May 15-May 21
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The following are among the food service establishments inspected from May 15-May 21 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.

May 15

Gainesville RYDC

450 Crescent Drive, Gainesville

Score: 100, Grade: A

Inspector: Erin Kincaid

Krystal-ATLF 18

3470 Mundy Mill Road, Oakwood

Score: 90, Grade: A

Corn dogs reheated in fryer for hot-holding put in holding tray and temped between 78 F and 100 F. Commercially prepared potentially hazardous food items to be reheated for hot-holding must be reheated to 135 F or above. Right half of lid was missing on refuge Dumpster. To prevent possible insect and rodent attraction, Dumpster needs to have tight fitting lids and doors. Grease spilled on top of and in front of recycle grease container in Dumpster area. To prevent possible insect and rodent attraction, the container and area around it should be kept free of grease.

Inspector: Laurie Wentworth

LYMAN Hall Elementary School

2150 Memorial Park Road, Gainesville

Score: 96, Grade: A

Spray bottle of sanitizer to be used after prep tables are cleaned and rinsed with level of sanitizer was below recommended amount for type sanitizer being used; using Quat sanitizer, testing 0 ppm-100 ppm, manufacturer recommending 200 ppm-400 ppm. Bottle had been filled several days before; recommend date labeling bottle and testing level before use. Scoops stored in drawer for use with food debris on them. After running kitchenware and utensils through dish machine, check for cleanliness before storage.

Inspector: Wentworth

The Bradford House and Gardens

6648 McEver Road, Flowery Branch

Score: 99, Grade: A

Drain plug was broken on Dumpster. Drain plug must be in place to prevent entrance of pests and leakage. Leaf litter was found surrounding Dumpster. Dumpster area must be maintained in a clean manner to eliminate harborage areas for pests.

Inspector: Kincaid

Zaxby’s

3724 Mundy Mill Road, Oakwood

Score: 94, Grade: A

Ice machine baffle found with mold and mildew. Clean this area often enough to prevent build-up.

Inspector: Kincaid

 

May 18

Burger King 13983/Friendship

4760 Friendship Road, Buford

Score: 98, Grade: A

Tile was missing next to drain in front of fryers allowing water, oil, and food debris to collect. Clean this area thoroughly and replace tile. Hand sink pulling away from wall; reattach hand sink and seal it to the wall.

Inspector: Kincaid

La Cazuela Mexican Restaurant

4965 Friendship Road, Buford

Score: 87, Grade: B

Chemical sanitizing dish machine was not dispensing sanitizer at beginning of inspection. To properly sanitize dishes, a machine must dispense sanitizer at the concentration recommended by the manufacturer. Pans of cheese dip (44 F) and refried beans (49 F) prepared yesterday had not cooled to 41 F or below within required time. Potentially hazardous food items must cool from 135 F to 70 F within two hours, then reach 41 F within the next four hours. The entire cooling process cannot take longer than a total of six hours.

Inspector: Kincaid

McDonald’s No. 35656

2010 Limestone Parkway NE, Gainesville

Score: 89, Grade: B

No soap found at hand sink near grill or at hand sink by dish machine. Soap must be provided at hand sinks to encourage proper hand washing. Hand sinks by grill was blocked by large trash can. Hand sinks must be maintained at all times so that they are accessible for employee use. Dish machine was not dispensing sanitizer at beginning of inspection. To properly wash, rinse, and sanitize dishes, dish machine must dispense proper concentration of sanitizer. Employees wearing bracelets while handling food; food handlers may only wear a plain band, such as a wedding band.

Inspector: Kincaid

 

May 20

Burger and Shake III

1730 Cleveland Highway, Gainesville

Score: 96, Grade: A

No temperature measuring device could be located in Coke glass door cooler. Each cooler should have a thermometer to measure the warmest part of the cooler. Wall behind glass door Coke cooler found with accumulation of food debris and grease. Clean this area often enough to prevent accumulation.

Inspector: Kincaid

Camp Hope

7011 Pony Lake Road, Dahlonega

Score: 100, Grade: A

Inspector: Black

Family Cafe

601 South Enota Drive NE

Suite O, Gainesville

Score: 70, Grade: C

Employee drinks were in mugs and other unapproved containers throughout kitchen. Employee drinks in the kitchen must be in a single-service cup with a secure lid and straw. Raw beef stored under raw chicken in walk-in cooler. Raw animal products must be stored according to minimum internal cooking temperature and below ready-to-eat foods. Stack raw animal products according to minimum internal cook temperatures. Chemical sanitizing dish machine was not dispensing sanitizer at required concentration (about 10 ppm). Chemical sanitizing dish machines must dispense sanitizer at manufacturer’s recommended amounts to ensure proper sanitation. Inside of ice machine and baffle found with accumulation of mold. Food contact surfaces must be cleaned often enough to prevent accumulation. Clean this area often enough to prevent mold accumulation. Employee medication stored on shelf above reach-in cooler. Medications necessary for the health of employees must be located to prevent the contamination of food, equipment, utensils, linens, and single-service/use items. Bottle of hydrogen peroxide stored on shelf above reach-in cooler. First aid supplies must be stored in a container that is located to prevent the contamination of food, equipment, utensils, linens, and single-service/use items. At beginning of inspection, raw shrimp thawing in bowl of stagnant water in sink. Potentially hazardous foods shall be thawed in one of the four following methods, (1) under refrigeration (41 F or below); (2) completely submerged under running water that does not reach a temperature above 70 F and is flowing with enough velocity to float off loose particles; (3) as part of the cooking process; (4) in a microwave if the food is to be cooked immediately. Ice machine front was covered by filter. Metal front cover resting on floor next to machine. Inside of machine with duct tape keeping parts together. Nonfood-contact surfaces must be constructed of corrosion-resistant, nonabsorbent, and smooth material. Floors, especially under equipment and in floor and wall juncture, have accumulation of food debris and grease. Wall behind three-compartment sink and behind chest freezer was dirty. These areas must be cleaned often enough to prevent buildup. Clean these areas and maintain them in a clean manner. Personal items were stored on prep surfaces and shelving above prep areas. Employee items must be stored away from prep areas, in an area that prevents contamination. Roaches observed throughout kitchen. The presence of pests must be controlled. Contact licensed pest control operator to address issue. Clean floors and walls to reduce attractants.

Inspector: Kincaid

 

May 21

Chick-Fil-A at Robson Crossing

3405 Atlanta Highway,

Flowery Branch

Score: 98, Grade: A

Floor and wall juncture and floors in walk-in cooler are in need of cleaning. Clean these areas and keep them clean.

Inspector: Kincaid

Domino’s Pizza No. 4101

4012 Mundy Mill Road, Oakwood

Score: 97, Grade: A

No sanitizer test strips available to monitor strength of sanitizer used in three-compartment sink. To ensure the correct amount is being dispensed, make sure test strips are available. No self-closer on employee restroom. Install self-closer to meet requirements for restroom doors to be tight-fitting and self-closing. Both lids to the Dumpster were open; to discourage the entrance of pests, Dumpster lids must be kept closed.

Inspector: Kincaid

Old McDonald’s Bar-B-Q

5774 Holiday Road, Buford

Score: 91, Grade: A

Walk-in cooler not holding potentially hazardous foods at required 41 F or below, pork butts (5/19) 53 F/54 F, potato salad (5/20) 52 F, Brunswick stew (5/20) 50 F, see temperature observations. Potentially hazardous foods to be stored cold must be stored at 41 F or below.

Inspector: Wentworth

Sopranos Grill

5783 Old Winder Highway

Suite 211, Braselton

Score: 98, Grade: A

Pizza pans stored next to the pizza cold holding unit and several containers on the shelf across from the three-compartment sink were wet stacked. Equipment and utensils must air dry to properly sanitize. Wooden cutting board stored under prep table was chipped and had deep crevices. Food contact materials must be resistant to pitting, chipping, and decomposition. Food contact surfaces must remain easily cleanable.

Inspector: Holly Cochran

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