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
2-1B: .03(5)(c)The employee handled raw patties and then donned gloves to handle cheese, single-use paper, and buns without washing their hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: The employee heated the cheese to 200°F, and the buns and paper were discarded.
2-2A: .03(2)(m) The employee health agreement form was not provided for the selected employee. 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)
Corrective Actions: The manager reviewed the policy with the employee, and the form was subsequently signed.
2-2B: .03(5)(j)1&2The employee was observed eating while cooking. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: The employee discontinued eating.
6-1B: .04(6)(f)Chicken, pulled pork, corn, gravy, and mashed potatoes were found in the warmer at temperatures ranging from 63°F to 106°F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: The foods were reheated.
6-1C: .04(6)(d)Chicken wings that have been cooling since yesterday were at temperatures of 43°F and 47°F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: The foods were discarded.
10D: .04(8)(b)Expired foods in the bar and walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P)
Corrective Actions: The foods were discarded.
11C: .04(6)(c)Fish with a label instructing removal from packaging before thawing was still in the packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Food removed from packaging.
11D: .05(2)(x)Thermometers are not located in cold holding units. Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C)
Corrective Actions: Thermometers were placed in most units.
17C: .07(5)(a),(b)1,2,3There is an accumulation of debris beneath the fryers and on the ceiling tiles along the cooking line and dry storage. 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)
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: The manager has discontinued the practice of vacuum packaging foods.
NOTE: Modifications need to be made to plan and completed by the follow-up inspection.
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 follow-up inspection. Facility will receive a routine inspection by 12/31/24.**
Questions? 770-963-5132 or www.gnrhealth.com