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Kitchen Inspections: Sept. 4-10
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The following are among the food service establishments inspected from Sept. 4-10 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.

Sept. 3

El Centinela Mexican Restaurant 4, Inc.
7380 Spout Springs Road Suite 170, Flowery Branch
Score: 97, Grade: A
Packages of cheese being stored on top of washed lettuce in the prep cooler. To prevent possible contamination do not store anything to top of uncovered foods. Knife and cutting board taken to prep sink and rinsed off then taken to dish machine; this sink is a designated sink only for vegetable washing and no other activities should take place in this sink. Inspector: Donna Black

Moe’s Southwest Grill
333 Shallowford Road Suite A, Gainesville
Score: 98, Grade: A
Lexan containers on storage shelf were stacked wet. Always allow all items to air dry before stacking. Floors underneath all equipment, beside and behind ice machine, and at mop sink area all found with residue. Clean floors and keep clean. Walls at prep areas and at wall with veggie slicer on wall found with food residue. Clean all walls and keep clean.
Inspector: Black

Popeyes Fried Chicken
821 Jesse Jewell Parkway, Gainesville
Score: 89, Grade: B
White rice and Cajun rice in walk-in cooler with prep time on label of 10 a.m. with temperatures of 69 F for white rice and 49 F for Cajun rice. Lids on containers had considerable amount of condensation, indicating product stayed warm for an extended period of time. Potentially hazardous foods to be cooled for cold storage must be cooled from 135 F to 70 F within two hours and from 135 F to 41 F within a total of six hours. Crack lids to allow heat to escape more rapidly. Rice had been in walk-in cooler for eight hours. Running water dipper wells were not running with enough velocity to float loose food particles down the drain. Need to keep water flowing to keep containers free of accumulations of food debris to keep scoops from sitting in food debris. Dumpster has half of lid broken off and lid is askew; replace dumpster lid so dumpster can be closed completely to prevent possible insect and rodent attraction. Cell phone found on shelf over breading station. Facility has designated area for employees to store personal item; keep personal items away from food handling and storage areas.
Inspector: Laurie Wentworth

Sept. 8

La Mejor De Michoacan No. 2
405 Atlanta Highway Suite A, Gainesville
Score: 95, Grade: A
The containers storing ice cream in freezers are not covered and the containers are stacked causing the bottom of the container to touch the ice cream. Food must be covered in storage to prevent contamination. The sanitizing step was not being used at the three-compartment sink by the food employee. Utensils and food contact surfaces should be sanitized and put to air dry before use. The proper manual ware washing of food equipment is to wash, rinse, and sanitize. Food employee does not have sanitizer (Chlorine) test strips available. A test kit is needed to accurately measure the concentration of sanitizing solution.
Inspector: T’Shane Williams

Little Caesars No. 1592-1
2159 Browns Bridge Road Suite 101, Gainesville
Score: 90, Grade: A
Can opener, floor mixer, tongs and pans were found with food residue. All items must be cleaned and sanitized after use, and check for cleanliness before storage. Can racks, bread and pizza racks, and shelving all found with food residue. Kitchen must have deep cleaning. Walls found with extreme mold and debris behind three-compartment sink area. Walls with food residue found in prep areas. Floors found with debris in mixer area and underneath three-compartment sink. Clean all floors and walls.
Inspector: Black

Raspados El Puesto, LLC
2121 Athens Highway, Gainesville
Score: 100, Grade: A
Inspector: Amanda Gill

Sun Garden Chinese Restaurant
3630 Thompson Bridge Road Unit 17, Gainesville
Score: 93, Grade: A
Tofu and sauces in the three-door prep unit were stored uncovered. Keep foods covered to prevent contamination. Tongs were stored on pipe below stove top. Plastic single service containers were used as scoops in egg rolls and fried chicken bins. Tongs were stored in cooked noodles with the handle in the food product. Utensils used as scoops must have handles and handles must be above the food service product. Gaskets were peeling on two-door reach-in freezer. Repair. Shared refuse area was littered with trash and food. Manager will coordinate with landlord to ensure area is clean to prevent the attraction of rodents.
Inspector: Holly Cochran

Wendy’s No. 15
3646 Thompson Bridge Road, Gainesville
Score: 96, Grade: A
Food handler was not wearing a hair restraint. All employees handling food need to wear a proper hair restraint. Hoshizaki single door glass front reach-in cooler had a heavy leak and pooled water on the bottom. Coolers should be maintained and kept in good repair to prevent non potable water from coming into contact with food contact surface.
Inspector: Gill

Sept. 9

China Garden
5900 Spout Springs Road Suite L12, Flowery Branch
Score: 89, Grade: B
Current certified food safety manager expired; a current CFSM must be obtained. Foods that are prepped ready-to-eat found with no expiration dates; all foods must have a seven-day expiration date if held longer than 24 hours. Pans being washed in prep sink and dried on drain board of prep sink; this sink is to be used for designated vegetable washing only and no other activities can take place in this sink.
Inspector: Black

Smokehouse Catering
3205 Atlanta Highway, Gainesville
Score: 88, Grade: B
When measuring the temperature of the Brunswick stew the food employee wiped the thermometer probe off with apron before and after use. Food temperature measuring device must be cleaned (washed, rinsed, and sanitized) before using and storing it; discussed the need to clean the thermometer before restoring in sheath. Potato and chicken salad that are stored at the cold bar are in pans that are stored above the ice and struggling to maintain the required cold holding temperature. Ensure that more ice is added when needed and that pans with food are placed farther down in the ice to help maintain the proper temperature. Most bulk food containers had handles of scoops that were lying in the food products; keep handles of scoops out of the product or store serving equipment out of the containers. There are many flies throughout the establishment. Doors are not properly sealed and doors do not fully close to prevent insect entry. Order windows need to be kept closed or keep doors to porch closed to prevent insect entry. Doors need to be properly sealed and side door needs to be repaired to shut tightly.
Inspector: Williams

Waffle House No. 1688
2880 Browns Bridge Road SW, Gainesville
Score: 95, Grade: A
Cloths used to wipe food contact surfaces were not being stored in sanitizer between uses; cloths must be fully submerged in sanitizer after use. Cooler that is located underneath the cold holding line near grill is leaking water from condenser unit; have repaired and do not store any foods underneath this non potable water.
Inspector: Black

Sept. 10

Pizza Hut No. 4810
7330 Spout Springs Road Suite A-4, Flowery Branch
Score: 95, Grade: A
Employee found eating meal on prep table in kitchen; all eating must take place in office area. Shelf near fry area found with grease and oil dripping from shelf; clean shelf and keep clean.
Inspector: Black
Rio Balsas
975 Dawsonville Highway Suite 12, Gainesville
Score: 78, Grade: C
Food found in two-door low boy reach-in cooler, walk-in cooler and two-door sandwich unit was stored uncovered and unprotected. Food needs to be stored in packages, covered containers or wrappings to protect from overhead contamination. In-use knife taken to sink and rinsed off and stored on magnet above prep sink. After use, utensils should be cleaned and sanitized before next use. Large Lexan container full of cooked refried beans found in walk-in cooler overnight did not cool to the appropriate temperature of 41 F. Refried beans at a temperature of 55 F. Foods should be cooled within two hours from 135 to 70 F and within a total of six hours from 135 to 41 F. Large quantities of food can be separated into smaller containers to speed up the cooling process. Thermometer did not meet the requirements for monitoring cold-held foods. Thermometer ranged from 50-550 F. Thermometer needs to range from 0-220 F to monitor both hot and cold temperatures. Cook prepping and cooking food without the proper hair restraint. Hair restraints must be worn by food handlers to prevent contamination. Wiping cloths held in buckets with no detectable sanitizer. Cloths for wiping counters and other equipment surfaces should be held between uses in a chemical sanitizer solution strong enough to clean appropriately. Observed meat and shrimp being prepped in the vegetable sink; vegetable sink is designated for that purpose only. Establishment currently does not have meat sink. Discussed installation of another sink designated to meat preparation to prevent cross contamination. Ice scoop and chip scoop stored on top of equipment. Surface does not get cleaned often enough for food contact surfaces to be stored on. Need to place scoops in some kind of holder to prevent contamination of in-use utensils. Handles of in-use knives taped and broken; keep in good repair to prevent contamination and allow for proper cleaning. Purchase new knives. Buildup of grease and food debris found on food storage containers and shelving. Nonfood contact surfaces need to be cleaned at a frequency necessary to preclude accumulation of soil residues. Painted floor in dish washing area found with many bare spots where paint has worn off. Need to paint or resurface floors within 30 days. Floors should be smooth, durable, cleanable and nonabsorbent.
Inspector: Gill

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