The following are among the food service establishments inspected from Dec. 5-17 by the Hall County Environmental Health Department. New rules and regulations for food service began on Dec. 1, 2007. Food service establishments will now be 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 will be conducted based on risk categorization. The risk type shall be determined by the menu items served, the food preparation processed performed, and the previous food safety history in the food service establishment:

Risk Type I-Frequency of inspection will be one time per year for establishments that do not cook any foods. This includes establishments that may reheat commercially precooked ingredients or foods such as hot dogs and sausages.

Risk Type II-Frequency of inspection will be two times per year for establishments that cook and/or hold and reheat foods that are prepared on-site.

Risk Type III-Frequency of inspection will be three times per year for establishments that have a required and approved HACCP plan. One of these inspections will be a scheduled inspection to meet with the Certified Food Safety Manager.

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-through 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 new rules are available at the Hall County Environmental health Office. The rules and regulations are also available online at health.state.ga.us/programs/envservices/index.asp.

To register a complaint against a food service establishment, contact the Hall County Environmental Health Department at 770-531-3973.

Score: 97, Grade: A

Cloths not being stored in sanitizer.

Inspector: Donna Black

Score: 96, Grade: A

Food handler with charm bracelet cooking and wrapping hamburgers and hot dogs. Floor in both bars and under bar ice machine (back room bar) needs to be repaired. Tile has been buckled, allowing water and dirt to accumulate underneath tiles. Floors in bar under equipment need a good cleaning, trash and dirt accumulation underneath. Baseboard needs to be sealed better at floor/wall juncture under ice machine in bar. Fluorescent light missing plastic sheath with end caps on fluorescent lights closest to entry door in dry storage.

Inspector: Laurie Wentworth

Score: 97, Grade: A

Box of canned foods on floor under shelf.

Inspector: Black

Score: 90, Grade: A

Mold and mildew in ice maker. Storage on floor. Ice scoops stored in ice. Gaskets in coolers have an accumulation of food debris and some mold and mildew. Floors need to be thoroughly cleaned.

Inspector: Kathleen McDuffie

Score: 87, Grade: B

Hand sink tucked in corner sideways to three-compartment sink and behind prep table where employees have to lean over equipment to wash hands. Kitchenware not being sanitized after washing and rinsing in three-compartment sink. Box of ice cream cones stored on floor under prep area in kitchen. Cloths used to wipe counters and equipment not stored in sanitizer between uses. Box of single serve items (cups) stored on floor under prep area in kitchen. Floor and wall juncture need sealing in kitchen. Floor under equipment throughout kitchen needs good cleaning.

Inspector: Wentworth

Score: 98, Grade: A

Milk being served from pitchers for continental breakfast.

Inspector: Black

Score: 90, Grade: A

Wiping cloths on counters, equipment, etc. Foods not covered in coolers. Cutting boards and ice maker baffle have mold and mildew. Soft drink dispenser needs thorough and frequent cleaning. Utensils stored in pots under counter with food particles and debris. Foods in makeline with slightly higher temperature. Some coolers with thermometers. Employees should minimize bare hand contact with exposed food that is not ready to eat.

Inspector: McDuffie

Score: 96, Grade: A

Fish stored in plastic freezer bags too small to fit fish into so fish are exposed in freezer.

Inspector: Wentworth

Score: 100, Grade: A

Inspector: Black

Score: 88, Grade: B

Foods in walk-in uncovered. Cutting boards have mold and mildew. Spray bottles not labeled. Ice scoops stored in ice bins. Food stored on floor in kitchen, cooler, freezer, etc. Cleaning cloths on several surfaces in kitchen. Mold and mildew buildup on floor below ware washer.

Inspector: McDuffie

Score: 100, Grade: A

Inspector: McDuffie

Score: 87, Grade: B

No towels at hand washing sink in kitchen. Cutting boards have mold and mildew. Slicers and cutters have dried on food residue. Cook without hair restraint. Bins for customer self-serve condiments have crumbs, dried food, etc. Dumpster area has accumulation of trash. Grease container has grease all over lid and down side. Floors in kitchen have debris under tables, etc. Dust on ceiling and counter area as well as on vents. Coke machines dusty. Stainless steel threshold between cooler and kitchen needs to be sealed to floor.

Inspector: McDuffie

Score: 95, Grade: A

Clean all utensils, refrigerator, microwaves, can opener, etc., after each guest checks out. Bed frame broken in cabin 3A.

Inspector: Black