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
2-2A: .03(2)(m)Person in charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
**REPEAT VIOLATION**
Corrective Actions: Employee health agreements signed during inspection. //
6-1B: .04(6)(f)Chicken and brisket hot holding below 135F. // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
**REPEAT VIOLATION**
Corrective Actions: Items were allowed to be placed back in oven to reheat to 165F. //
8-2B: .07(6)(b)Bottle of undiluted bleach had no identifiable name label. Bottle of degreaser mislabeled another cleaning product. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Bottles were properly labeled. //
8-2B: .07(6)(g)Quat sanitizer bottle observed with concentration above 400 ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Bottle was diluted to 400 ppm. //
12B: .03(5)(i)Employee with beard longer than 1/2 inch, handling food without 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)
14B: .05(10)(e) 1,2,4Dishes stored as clean were stacked while wet. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)
Corrective Actions: Dishes were rewashed and sanitized. //
15B: .05(3)(h),(i)Bleach sanitizer test strips unusable due to water damage. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
17D: .07(4)(b)Employee personal items stored on prep surfaces. // Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)
Corrective Actions: Employee items were moved to designated area. //
Additional Comments
All cold/hot holding temperatures assessed are in compliance unless otherwise noted.
Drink syrups are used in this facility.
Facility utilizes reduced oxygen packaging (cook/chill) on pulled pork, beans and fireroasted corn. Facility must obtain a variance/ HAACP as needed for products or all products must be removed from packaging within 48hrs.
EH provided handouts for employee health agreement and vomit/diarrhea clean up instructions using bleach.
**REPEAT VIOLATIONS: 2-2A, 6-1B,
**PERMIT SUSPENDED DUE TO REPEAT VIOLATIONS.
**ON SITE TRAINING PROVIDED; PERMIT REINSTATED.
A follow up inspection will be conducted within 10 days. Correct any uncorrected violations or permit may be suspend.
www.gnrhealth.com (770)963-5132