2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SMOKEY BONES
Food | Follow-up
Observations & Corrective Actions
4-2B: .05(6)(n)Washing Dishes in the dish machine with the sanitizer out of concentration at 0 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)
Corrective Actions: Ecolab technician arrived during inspection and corrected the dish machine to sanitize in concentration.
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. Observed corn, baked beans and pork in ROP and not date marked. Per cfsm they were prepared yesterday. 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: Employees date marked items. Corn and baked beans were date marked for 4 and 5 days. CFSM date marked all foods in ROP for 2 days (48Hrs).
12A: .04(4)(q)Observed chorizo in a container at the bottom of a cooler where the cooler condenser was leaking into the container of individually wrapped chorizo. Food shall be protected from contamination by storing the food:
1) in a clean dry location; (C)
2) where it is not exposed to splash, dust, or other contamination; (C) and
3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Individually wrapped chorizo containers sanitized and then placed in a new container that was wash, rinsed and sanitized.
15A: .05(6)(a)Water dripping from the condenser in cooler down into the bottom of the cooler. Equipment must be in good repair and proper adjustment.
18: .07(2)(m)The front exterior and interior doors open at time of inspection. 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)
Additional Comments
Note: All Cold and hot holding was in compliance.
Note: All additives were syrups for beverages.
Note: An Informal Follow-up will be conducted 9/29/23
**Violations from routine inspection corrected with the exception of the front doors**
Questions call 770-963-5132 or visit www.gnrhealth.com