2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SMOKEY BONES
Food 2023 | Follow-up
Observations & Corrective Actions
2-2D: .06(2)(o)Observed a bottle of Quat sanitizer stored in the handwashing sink by the 3 compartment sink. Observed a water hose nozzle stored in the handwashing sink at the prep line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Items were removed from the handwashing sink.
2-2D: .07(3)(b)No paper towels present at the front right handwashing sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels were provided.
2-2D: .07(3)(a)No handwashing soap preset at the front left handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Handwashing soap was provided.
6-1C: .04(6)(d)Observed several packages of cooked ribs that did not cool to 70F in 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: Foods discarded.
11A: .04(6)(e)Facility using improper methods for cooling cooked ribs. Foods cooling while tightly wrapped in aluminum foil in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Foods did not cool properly and were discarded. Discussed leaving the cooked ribs out of the aluminum foil to ensure proper cooling.
15C: .05(7)(a)2,3Observed debris on the exterior of several non food contact surfaces of equipment (smoker, dish machine, handwashing sink on the line). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
**REPEAT VIOLATION**
17C: .07(5)(a),(b)1,2,3Observed lots of food debris on the floors and walls throughout the kitchen and under equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
**REPEAT VIOLATION**
17D: .07(4)(b)At time of inspection, observed a cell phone and cell phone case stored on the prep table and prep counter. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. (C)
**REPEAT VIOLATION**
Corrective Actions: Employee items relocated.
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance.
NOTE: Facility uses flavored syrups for drinks.
NOTE: Work order has been placed to repair and reseal the vegetable sink. Per work order, repairs are to occur on 9/4/24.
NOTE: Risk control plan for reduced oxygen packaging (ROP) approved by the health authority. Facility no longer using ROP.
NOTE: An informal follow up will occur on 9/13/24.
*REPEAT violations may result in food service permit SUSPENSION.**