Georgia Pig B B Q Improves its Sanitary Rating

Basic - Attached equipment soiled with accumulated dust, ac vents.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, pork.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area, cook.

Basic - Employee eating in a food preparation or other restricted area, standing in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Grease accumulated under cooking equipment.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Single-service articles not stored inverted or protected from contamination, on counter by handwash sink.

Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.

Basic - Stored food not covered in walk-in cooler, pork.

Basic - Wall soiled with accumulated food debris, over toaster on ledge.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table in kitchen. **Corrected On-Site**

High Priority - I Dead roaches on premises, by rear door behind reach in cooler that is used for storage of dishes, 3 dead in storage area where can tomato, olive oil and various other items are stored.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on gloves to work with food, cook.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area, cook.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of food debris/grease on food-contact surface, ice scoop, stored inside machine.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stew 45? F in walk in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Beef in walk in cooler

High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Stew in walk in cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Soil residue build-up on nonfood-contact surface. On dish washing machine

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Intermediate - Handwash sink used for purposes other than handwashing. Storing cutting board

Intermediate - Employee used handwash sink as a dump sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray 9 cleaning chemical

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching toast Corrected On Site.

Observed build-up of, dust or dirt on nonfood-contact surface. fan in dish washing area

Critical - STOP SALE TEMPS - BRUNSWICK SOUP WALKIN COOLER.

Critical - OBSERED PREPARED HOT FOOD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT- BRUNSWICK STEW WALKIN COOLER - STOP SALE.

Critical - OBSERVED UNAPPROVED COOLING METHOD - COOLING IN NONSHALLOW CONTAINER LID TIGHTLY CLOSED.

Critical - OBSERVED FOOD TIEMS ON FLOOR - CHICKEN- AND MILK.

Critical - OBSERVED VACUUM BREAKER MISSING AT HOSE BIBB BY RESTROOM OUTSIDE.

Critical - OBSERVED TOXIC ITEMS STORED BY FOOD STORAGE EQUIPMENT.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Repeat Violation. Corrected On Site.

Observed attached equipment soiled with accumulated dust. fan guards walk in cooler Repeat Violation.

No Violations Were Observed

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soup, walk in cooler

Critical - Observed food stored on floor. cabbage walk in cooler

Observed ice scoop with handle in contact with ice. front

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in dishwashing area

Critical - Observed buildup of soil in the interior of ice machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan prep area

Critical - Hand wash sink lacking proper hand drying provisions. front area Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guards walk in cooler

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 9/12/11.

Critical - Observed dented cans.

Critical - Stop Sale issued due to adulteration of food product, dented cans.

Critical - Observed egg crate used as a food-contact surface, by cookline.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, metal shelves in dishwashing area corroded.

Hood filters not equipped with a drip tray, on opposite end of filters. For reporting purposes only.

Observed build-up of grease on nonfood-contact surface, around hood system.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, around hood system.

Critical - Hot water not provided/shut off at employee hand wash sink in restrooms.

Critical - No handwashing sign provided at a handsink used by food employees in ladies' restroom.

Observed wall soiled with accumulated food debris in dishwashing area and kitchen.

Observed wall soiled with accumulated grease in kitchen.

Ventilation inadequate as evidenced by smoke stained ceiling tiles in kitchen area. For reporting purposes only.

Critical - Observed unlabeled spray bottle.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.by front handsink .

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.glasses on paper towels

Critical - Hand wash sink lacking proper hand drying provisions.front handsink

Observed open dumpster lid.

Lights missing the proper shield, sleeve coatings or covers.

Lights missing the proper shield, sleeve coatings or covers.kitchen

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.not inverted.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.plates around handsink .

Observed attached equipment soiled with accumulated dust.kitchen fan.

Critical - Observed food stored in a prohibited area.around handsink .

Critical - Observed food stored on floor.w/cooler

Critical - Observed ice build-up in reach-in cooler. r

(A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.

(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Please see inspection report for more details.