The following are among the food service establishments inspected from Sept. 11-17 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.
C.W. Davis Middle School
4450 Hog Mountain Road, Flowery Branch
Score: 100, Grade: A
Inspector: Amanda Gill
1516 Atlanta Highway Suite D, Gainesville
Score: 87, Grade: B
Homestyle refrigerator was not holding the appropriate temperature of 41 F. Horchata, cut melons, and nacho cheese were found out of correct temperature; need to hold potentially hazardous foods in a refrigerator that keeps items at a temperature of 41 F or below. Homestyle refrigerator did not have a temperature measuring device to record temperature. Cold holding equipment used for potentially hazardous foods shall include at least one temperature measuring device. Bathroom does not have a self-closer on the door. Toilets on premises should be enclosed and provided with a tight-fitting and self-closing door. The seams of the vinyl flooring in the bathroom have come un-sealed. Seal vinyl flooring to prevent water and debris from accumulating. Floors need to be cleanable, durable and nonabsorbent.
Bell Minor Home
2200 Old Hamilton Place NE, Gainesville
Score: 98, Grade: A
Metal racks above three-compartment sink storing cleaned and sanitized and metal racks in two-door reach-in cooler had chipped paint. Resurface racks to prevent paint from chipping onto food and clean dishes.
Inspector: Holly Cochran
Chicopee Woods Golf Course
2515 Atlanta Highway, Gainesville
Score: 97, Grade: A
Food handler was wearing a watch and bracelets. The only permissible jewelry on hands and wrists for employees preparing food is a plain band such as a wedding band.
El Rey Mexican Restaurant
380 Cleveland Highway, Clermont
Score: 98, Grade: A
Knife found stored in between prep cutting board table and steam line; do not store any utensils in this area since this is not a sanitized surface. Mold found on shelves in the cooler next to ice machine area and debris found on shelves in walk-in cooler and on evaporator fan in cooler; clean all areas and keep clean.
Inspector: Donna Black
3640 Mundy Mill Road Suite 114-116, Gainesville
Score: 80, Grade: B
Raw ground beef in reach-in portion of the salad prep cooler was stored above cooked broccoli and pre-cooked ready to eat products. Raw shell eggs were stored above olives and vegetables in the walk-in cooler. Raw foods must never be stored above ready to eat foods; store raw foods according to their internal cooking temperature. The internal temperature of the salad prep cooler was 54 F. All potentially hazardous cold held items must be maintained at 41 F or below.
E.E. Butler Head Start/Pre-K
1300 Old Athens Highway, Gainesville
Score: 96, Grade: A
Ice machine baffle found with pink mold and mildew; clean and sanitize baffle daily with a sanitized cloth to prevent build up.
Kentucky Fried Chicken No. 10
1904 Browns Bridge Road, Gainesville
Score: 99, Grade: A
Floors underneath and behind fryers, in walk-in coolers and freezers, and underneath equipment found with food and grease residue; clean all floors and keep clean.
1002 Jesse Jewell Parkway, Gainesville
Score: 94, Grade: A
Stacks of sliced cheesed were found stored unwrapped, directly on shelf in cooler; all foods must stay covered or wrapped to prevent possible contamination. Floors found with debris underneath and beside equipment and underneath three-compartment sink area. Have floors cleaned and kept clean.
601 S. Enota Drive, Gainesville
Score: 90, Grade: A
Accumulation of mold found inside soda gun and its holder. Debris buildup found on the baffle of the ice maker. Food contact surfaces and equipment must be cleaned frequently enough to prevent debris accumulation and mold growth. Food employee was found wearing a watch and bracelets while prepping food. The only permissible jewelry on wrist and hands of food handlers is a plain band such a wedding band. Built up ice found in chest freezer, need to defrost to prevent nonpotable water from coming into contact with food. All equipment and utensils must be maintained and in good repair. Several cutting boards had deep crevices that are not able to be properly cleaned. All equipment must be maintained and in good repair.
Inspector: T’Shane Williams
Anastasia’s Tea Room
109 Washington St. SW, Gainesville
Score: 100, Grade: A
Papa John’s Pizza-Thompson Bridge
2224 B Thompson Bridge Road, Gainesville
Score: 100, Grade: A
1705 Cleveland Highway Suite 11, Gainesville
Score: 58, Grade: U
Person in charge did not comply with code regarding the many risk factors and public health interventions that were out of compliance during this inspection. PIC is responsible for demonstrating knowledge of the code requirements and public health principles. Certified Food Safety Manager/PIC displayed no active managerial control with regards to training food employees on how to properly execute their duties. Dishwasher was not aware that dishes must be sanitized after washing, rinsing, and air drying. Cook did not change gloves between handling raw meat and handling ready to eat tortillas. Cook did not wash hands before donning new gloves. CFSM/PIC needs to be displaying active managerial controls and training employees on proper food handling and sanitizing procedures. Food handlers did not wash hands before putting on gloves. Food handlers need to wash hands before donning gloves. PIC picked out burned chips and picked out bad leaves of prepped tripe with bare hands. Gloves need to be worn when handling ready to eat food to prevent cross contamination. Plastic cup without lid was found above prep area. All beverages in kitchen must be in single-service cups with lid and straw. Condiments are taken to service each table and brought back to refrigerator for reservice to next table. Discussed using squeeze bottles or portioned containers to avoid reservice. After being served and in the possession of a consumer, food that is unused by the consumer may not be offered to another consumer. Three-compartment sink set up with correct sanitizer, however, dishwasher was washing and rinsing dishes skipping the sanitizing process. Food-contact services must be sanitized before use in order to prevent contamination. Knives on knife rack over vegetable sink were stored with dried food debris. Tea urn nozzle was not cleaned at a frequency to prevent buildup of debris. Equipment and food contact surfaces must be washed, rinsed and sanitized after use and before next use. Bimetallic stem thermometer scaled from minus-40 to 160 F, cannot monitor temperature of cooked chicken and reheating of leftovers for hot-holding; must provide thermometer that ranges from 0 to 220 F. Many soiled wiping cloths found out on preparation surfaces and being used to wipe prep surfaces between prep surface uses without cloths being stored in sanitizer solution between uses. After use, wiping cloths need to be stored in container of properly mixed sanitizer solution. Cooked tripe was being prepped in vegetable sink. Vegetable sink is to be used for the preparation of vegetables only to prevent cross-contamination. Most current inspection report not displayed. The most current inspection report needs to be displayed 5-7 feet from the floor in an area where customers can walk up and read it. Single-use gloves were being wiped off between handling ready-to-eat foods on soiled cloths on prep surfaces by personnel working cook line. Dishwasher washed dishes wearing gloves and began handling cooked tripe in prep area without changing gloves; discussed with PIC about proper glove use. Grease-trap found covered with heavy debris and buildup. Grease trap should be cleaned at a frequency to prevent buildup.