The following are among the food service establishments inspected from Oct. 22-27 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.
Stan’s Biscuit Shop & Deli
1151 Thompson Bridge Road, Gainesville
Score: 81, Grade: B
Two flats of eggs left out for use under prep table in kitchen with temperature of 66 F. Potentially hazardous foods required to be kept cold, must be held at 41 F or below. If eggs need to be left out since breakfast is served entire length of service for day, then must implement a written policy to hold for time instead of temperature, noting time eggs are put out and when they should be discarded. No food temperature measuring device to monitor temperatures of hot and cold held food, cooking and reheating foods. A thermometer must be available in the establishment at all times. Lettuce was being washed for sandwiches in three-compartment sink. Stainless steel fitted counter top over vegetables sink to hold three-well crock pot and other preparation items. Fruits and vegetables can only be washed in a sink designated for that purpose, the vegetable sink. Area needs to be rearranged to allow for vegetable prep sink to be available as needed. No test strips for type sanitizer being used in cloth storage buckets (QUATS). Need to purchase test strips so strength can be verified and monitored.
Inspector: Laurie Wentworth
Taste and See
3428 Atlanta Highway, Flowery Branch
Score: 96, Grade: A
Peppers, lettuce and cherry tomatoes being washed using prewash sprayer and prewash compartment at under counter dishwasher. Even though the dishwasher is not functional at this time, there is a vegetable preparation sink for the washing and preparing of fruits and vegetables that should be used to insure no contamination occurs from other processes. If sprayer is convenient, look into installing one at vegetable preparation sink. Shelving under most prep tables and overhead shelving above three-compartment sink sticky and dusty; need more frequent cleaning to prevent any possible contamination of clean equipment that is stored on the shelving.
Gainesville Middle School
1581 Community Way, Gainesville
Score: 100, Grade: A
Inspector: Holly Cochran
Little Italy Pizza
990 Riverside Drive, Gainesville
Score: 90, Grade: A
Dish machine was not dispensing any sanitizer with glasses being washed-call repair person, machine must be calibrated properly to be able to dispense proper amount of sanitizer. Use manual three-compartment sink until machine is repaired. Cloths were being tucked into back pockets of employees; all cloths must stay stored in sanitizer between uses-do not tuck into clothing. Single use utensils that are for customers at self-service were not stored in an approved dispenser; utensils must be store in an approved container that allows the handles to stay inverted to that customers are only able to touch handle. No test strips were available to measure sanitizer strength; replace missing test strips so that concentrations can be monitored. Light shields were cracked in the kitchen; replace cracked shields.
Inspector: Donna Black
200 Main St. SW, Suite 102, Gainesville
Score: 99, Grade: A
Scoops and spatulas found were stored in a container with standing water; utensils must be stored either on a clean and sanitized surface or in the product with handle up. Utensils cannot be stored in standing water.
Marco’s Pizza No. 8226
7380 Spout Springs Road Suite 400, Flowery Branch
Score: 96, Grade: A
Pizza utensils were being stored on top of dusty oven. In-use utensils should be stored on a clean and sanitized surface. Vegetable sink was not sealed to wall; must be sealed so no debris gets trapped behind sink and can be cleaned properly.
Inspector: Amanda Gill
Mule Camp Tavern
322 Spring St. SW, Gainesville
Score: 89, Grade: B
The following items found in the walk-in cooler were not discarded within seven days of their preparation date: spinach dip labeled Oct. 19, slaw labeled Oct. 9, cooked pork labeled Oct. 15, beef brisket labeled Oct. 14 and salsa labeled Oct. 7. Cooked beef, chili, macaroni and cheese, and pulled pork were not date marked. Per manager, items were prepared this weekend. All potentially hazardous foods must be marked with their preparation date or discard date. Potentially hazardous foods can be kept for seven days including the day of preparation. Cook was wearing several beaded bracelets. Food handlers must wear no jewelry on wrists or hands other than a plain band, such as a wedding ring. Mixing bowl was stored in ice machine. Plastic cup was stored in salsa. Utensils stored in product must have a handle and the handle must remain above food product. Walk-in cooler had a heavy leak. Repair leak to prevent food items from coming into contact with non-potable water. All food items were moved away from the leak. Coving behind two-door reach-in unit needs to be resealed. Cracked and missing tiles in front of fryer need to be repaired. Observed mold behind ware washing machine and food debris on the floor of the dry storage and bar areas. Clean physical facilities at a frequency that precludes accumulations.
5900 Spout Springs Road Suite J10, Flowery Branch
Score: 98, Grade: A
Cutting board at two-door sandwich unit is heavily scarred; discussed with owner replacing the cutting board. Cutting boards shall be resurfaced or replaced if they can no longer be cleaned and sanitized effectively.
Oriental Express II
1703 Cleveland Highway, Gainesville
Score: 96, Grade: A
Accumulation of mold and debris was found inside nozzle of sweet tea urn. Food contact surfaces and equipment must be cleaned frequently enough to prevent debris build up and mold growth.
Inspector: T’Shane Williams
Taqueria Las Palmas No. 2
1276 Industrial Blvd. Suite 1B, Gainesville
Score: 99, Grade: A
Shelving which held clean dishes above the three-compartment sink had peeling paint and was rusted. Resurface or replace, so shelf is smooth and easily cleanable.
4930 Friendship Road, Buford
Score: 95, Grade: A
Lexan containers used for cheese sauce found with heavy build up and cracked. Equipment used to hold food should be clean to sight and touch and kept in good repair. Reach-in freezer found with heavy food debris and buildup. All equipment should be cleaned at a frequency to keep surfaces free of accumulations.
Bottom of the Cup
7435 Spout Springs Road Suite 101, Flowery Branch
Score: 87, Grade: B
Accumulation of mold found inside soda gun and its holder. Food contact surfaces and equipment must be cleaned frequently enough to prevent debris accumulation and mold growth. Potentially hazardous foods being cold-held were not maintained at 41 F or below (sausage, sliced cheese, tomatoes, shredded cheese) in the sandwich unit and make line cooler. Potentially hazardous foods being cold-held must be kept at 41 F or below.
Flowery Branch Elementary School
5544 Radford Road, Flowery Branch
Score: 100, Grade: A
McDonald’s Restaurant No, 11113
965 Dawsonville Highway, Gainesville
Score: 90, Grade: A
Raw eggs stored above ready-to-eat egg patties and cheese in two-door upright reach-in cooler. Raw foods need to be stored below ready-to-eat foods to prevent cross contamination. Sensor in ice machine was hanging from top of ice machine in the ice. Equipment needs to be repaired to prevent metal from contaminating ice and should be kept in good repair.
Red Lobster No. 612
1707 Browns Bridge Road SW, Gainesville
Score: 91, Grade: A
Broccoli, fried chicken tenders, shrimp, individual coleslaw servings, fried chicken tenders, fried shrimp and noodles were stored uncovered in various cold holding units; store all foods covered to prevent contamination. Several knives stored in the wall mounted holder between walk-in units had accumulations of food debris. Food contact surfaces must be clean to sight and touch. Wiping cloth was stored on hand sink. Cloths must be stored in sanitizer if used for cleaning purposes. Storing cloths in buckets also prevents employees from using soiled towels for drying hands. Tongs were stored on the reach-in cooler door handle; store on a clean dry surface to prevent contamination. Wall between box-in-a-bag storage and three-compartment sink is in disrepair; repair wall and reseal coving to the wall. Floor tile was broken in front of ware washing staging area. Repair tile to prevent water from pooling. Employee cellphone was found stored on a shelf that was also holding clean utensils and equipment. Employees must use designated areas for personal belongings to prevent contamination of food contact surfaces.
975 Dawsonville Highway Suite 12, Gainesville
Score: 86, Grade: B
Food in two-door lowboy and two-door sandwich unit stored uncovered and unprotected. Food needs to be stored in packages or covered containers to protect from overhead contamination. Mechanical dish machine was not dispensing sanitizer. All food-contact surfaces must be cleaned and sanitized with detectable sanitizer. Wiping cloths were held in buckets with no detectable sanitizer and laying around on prep tables. Cloths for wiping food-contact surfaces should be held in a chemical sanitizer solution between uses. Handles of in-use knives were taped, broken and found with heavy buildup of debris around tape. Equipment must be cleanable and kept in good repair. Manager said he will talk to owner about replacing knives. Buildup of grease was found on hood above grill. Food storage containers, shelving and outside of chip hopper were found with heavy buildup of food debris. Nonfood contact surfaces should be cleaned at a frequency to prevent accumulations. Painted floor in dish washing area found with many bare spots where paint has worn off. Need to paint or resurface floors so they are smooth, durable, cleanable and non-absorbent.