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
1-2A: .03(2)(a)-(l), (n)Persons in charge not demonstrating active managerial control. Multiple public health interventions occurred during today's inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over raw hamburger meat in the raw walk in cooler. Observed raw shelled eggs stored above ready to eat foods in the drawer prep cooler. Observed frozen raw hamburger meat (removed from the original package) stored above frozen French fries in the standing prep freezer. Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Foods were properly stored and separated.
6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F in multiple cold holding units (see temperature log). Temperature logs provided for units and foods were not within the last 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded.
6-2: .04(6)(g)Observed cooked chicken and cooked Brunswick stew date marked with today's date, however, cook stated foods were cooked yesterday and portioned today. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Discussed with manager and cook that the date TCS foods are initially cooked is day 1. If foods are portioned in the following days, the initial cook date cannot be changed. Foods were properly date marked.
11A: .04(6)(e)Facility using improper methods for cooling pulled chicken, Brunswick stew, and roasted banana pudding. Foods cooling in the walk in cooler with an ambient air temperature greater than 41F. Pulled chicken and Brunswick stew cooling while covered. Facility not keep cooling logs to ensure foods cool properly. 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 were moved to the walk in freezer to rapidly cool. Discussed keeping cooling logs to ensure foods cool properly.
11C: .04(6)(c)At time of inspection, observed raw chicken thawing in still water at the vegetable sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Raw chicken was moved to the walk in cooler.
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 placed in the walk in cooler. The vegetable sink was washed, rinsed, and sanitized.
15A: .05(6)(a)The ambient air temperature of the walk in cooler, prep line cooler, and standing prep cooler are greater than 41F. The 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. 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 debris on the exterior of the dish machine, in the interior of the handwashing sink by the 3 compartment sink, rust on the interior of the handwashing sink on the prep line, and debris on the exterior of the smokers. 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 lots of debris on the floors and walls in the kitchen (under fryers, wall behind clean dish shelf, exterior of walk in cooler wall, under smokers). 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)Observed employee food cell phone stored on prep tables on 2 different occasions. Observed employee head phones, speaker, and vape pin stored on prep tables and counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Employee items relocated.
18: .07(5)(k)Observed fruit flies in the kitchen and dining room. Manager provided the most recent pest control records from 8/12/24. Facility must have pest control treat for fruit flies again by 9/3/24. If pest control company states that it is too early to treat for fruit flies again, facility must have documentation provided from pest control to provide to the health authority. 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 has adequate refrigeration. Facility has a second walk in cooler for storing raw meats. Discussed with manager that facility may store raw meats in the walk in freezer, TCS foods may be stored in the raw walk in cooler, and non TCS foods may be stored in the main walk in cooler. Failure to comply before the main walk in cooler is working properly may result in food service permit SUSPENSION.
NOTE: Per managers, facility no longer preforms reduced oxygen packaging (ROP). No ROP observed.
NOTE: The risk control plan was reviewed and managers will update plan by 9/3/24.
NOTE: A follow up inspection will occur within the next 10 days.
**REPEAT violations and failing scores may result in food service permit SUSPENSION.**
Questions? 770-063-5132 or www.gnrhealth.com