2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SMOKEY BONES
Food | Required Additional Routine
Observations & Corrective Actions
6-1A: .04(6)(f)Multiple TCS foods at the prep line cooler at a temperature greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded.
9-2: .04(6)(k)Facility placing all frozen corn, canned baked beans, and smoked pork in reduced oxygen packages and facility does not have a HACCP or variance for this process that has been approved by Georgia's state health department. Facility has held TCS foods in ROP longer than 48 hours and all foods are not marked with dates and times foods were placed in ROP (canned baked beans marked 1/11-1/15 and 1/15-1/19, pulled pork marked 1/13-1/16, frozen corn not marked). 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION.**
Corrective Actions: TCS foods in ROP for more than 48 hours were discarded. TCS foods in the ROP for less than 48 hours were properly marked. Discussed with person in charge that facility must apply for a variance or HACCP with Georgia's Public Health Department if they want to store foods in ROP for more than 48 hours.
12B: .03(5)(i)Sole cook handling food with a beard longer than one half inch and not wearing a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: Cooked donned a beard restraint.
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: The ambient air temperature of the prep line cooler is 41F. Recommended lowering the air temperature because foods will hold about 2-3 degrees greater than the air temperature. Ensure the lid to the prep line cooler is closed when not busy.
NOTE: Ensure non food contact surfaces are clean more frequent.
NOTE: Ensure the ceiling tile next to the office is replaced. Ensure all dirty ceiling tiles are cleaned or replaced.
**3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
**Today's inspection is a required additional routine inspection. Facility will receive a routine inspection by 6/30/24.**