2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SMOKEY BONES
Food 2023 | Required Additional Routine
Observations & Corrective Actions
4-2B: .05(7)(a)1Observed several dishes and utensils stored as clean with food debris present on the food contact surfaces. Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Dishes were placed at the 3 compartment sink to be washed, rinsed, and sanitized.
6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding 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)
Corrective Actions: Foods discarded.
9-2: .04(6)(k)Facility placing canned baked beans, pulled pork, and pulled chicken 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 is holding TCS foods in ROP longer than 48 hours (canned baked beans marked 8/15-8/19, pulled pork marked 8/13-8/17, and pulled chicken marked 8/14-8/17). 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)
**4th CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Pulled chicken in ROP held for more than 48 hours and discarded. The dates of the canned baked beans and pulled pork were rewritten to indicate a hold of 48 hours in the ROP.
12B: .03(5)(i)Observed the 2 employees in the kitchen handling food without wearing hair restraints. 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: Employees donned hats.
12C: .04(4)(m)Observed wet wiping cloths in 2 Quat sanitizer buckets at a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Quat sanitizer remade to a concentration of 200-400ppm.
12D: .04(4)(g)At time of inspection, observed raw chicken thawing in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Raw chicken was moved to the walk in cooler. The vegetable sink was washed, rinsed, and sanitized. Vegetable sink poster was provided.
15A: .05(6)(a)The ambient air temperature of the standing prep cooler is greater than 41F. The vegetable sink tub is not fully sealed to the vegetable sink mount (gap between tub and mount with debris present). The vegetable sink tub must be properly sealed to the vegetable sink mount by 8/22/24. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
15C: .05(7)(a)2,3Observed a build up of debris on the exterior top and sides of the dish machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
17C: .07(5)(a),(b)1,2,3Observed heavy build up of food debris on the floors and walls in the kitchen. 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)
18: .07(5)(k)Observed multiple fruit flies in the kitchen and dining room. Facility's pest control must treat for fruit flies by 8/22/24. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1) routinely inspection incoming shipments of food and supplies; (C)
2) routinely inspecting the premises for evidence of pest; (C)
3) having a professional treat the facility; (Pf) and
4) eliminating harborage conditions. (C)
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Facility uses flavored syrups for drinks.
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.
**Food service permit may be SUSPENDED for REPEAT violations and unsatisfactory scores.**
**Today's inspection is a required additional routine inspection. Facility will receive a routine inspection by 12/31/24.**
**Food service permit SUSPENDED due to 4 consecutive REPEAT violations on a routine inspection for using reduced oxygen packaging (ROP) improperly without an approved variance or HACCP plan [9-2 Violation of Code: .04(6)(k)]. Violations on the following dates: 9/11/23, 1/16/24, 2/21/24.**
**On site training provided. Risk control plan reviewed and provided. Manager and owners must complete the risk control plan for this violation and submit it to the health authority by the follow up inspection. Failure to comply may result in food service permit SUSPENSION during follow up inspection.**
**This is the 2nd food service permit SUSPENSION within a 12 month period. 4 food service permit SUSPENSIONS within a 12 month period may result in food service permit REVOCATION.**
**Food service permit REINSTATED.**
Questions? 770-963-5132 or www.gnrhealth.com