2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SMOKEY BONES
Food | Routine
Observations & Corrective Actions
1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control (improper cold holding, HACCP or variance required for ROP process, improper reheating of TCS foods). It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
2-2B: .03(5)(j)1&2At time of inspection, observed several employee drinks stored on prep tables and prep counters next to food and equipment. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee drinks discarded or relocated to a designated area.
4-2B: .05(7)(a)1Observed black mold like substance and rust in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
5-1B: .04(5)(h)ROP packages of fully cooked brisket not reheating at a fast enough rate to reach 165F in 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P)
Corrective Actions: CFSM increased the water temperature that ROP foods were reheating in. Discussed with CFSM to ensure that foods are fully submerged in water to ensure all parts of food are reheated to 165F within 2 hours.
6-1A: .04(6)(f)Multiple TCS foods cold holding greater than 41F (see temperature log). Per CFSM the walk in cooler door had been opened for about an hour during food delivery. Temperature logs of foods in walk in cooler had been recorded from more than 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded. Discussed with CFSM that the walk in cooler door must be closed at all times.
9-2: .04(6)(k)Facility placing all cooked TCS foods from the smoker in ROP for a cook/chill process and facility does not have a HACCP or variance for this process that has been approved by Georgia's state health department. A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)1. (P, Pf)
Corrective Actions: All TCS foods in ROP that exceeded 48 hours in reduced oxygen packaging were discarded (cooked corn, cooked brisket, cooked pork). All TCS foods in ROP that had been placed in packaging within 48 hours were date marked properly. Discussed with CFSM that facility must submit a HACCP plan or variance to Georgia's health department if facility wants to ROP TCS foods and keep in packaging for more than 48 hours. If a variance or HACCP plan is not submitted to approved by the Georgia Health Department then foods must be removed from ROP within 48 hours.
15A: .05(6)(a)Observed ice build up on in the fans and condenser in the walk in freezer. Equipment must be maintained in good repair and proper adjustment.
18: .07(2)(m)The front exterior and interior doors and back door open at time of inspection. Per CFSM, the front doors will not currently fully shut. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: The back door was closed during inspection.
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Facility uses flavored syrups for drinks.
NOTE: Raw chicken, raw pork, and cheese delivered during inspection. Raw meats frozen solid. 2 boxes of cheese delivered at 46F and discarded. Employee only checked the delivered temperatures of frozen foods. Discussed with CFSM about checking delivered temperatures of both frozen and refrigerated TCS foods.
NOTE: Ensure all menus indicate which food items are offered undercooked. Foods must be marked with an asterisk (*).
NOTE: A follow up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
Questions? 770-963-5132 or www.GNRheallth.com