Oconee Restaurant Inspections: Unclean Equipment, Improper Cooling Times and Other Violations

Here is a list of Oconee County establishments that have undergone routine health inspections recently. All information was obtained from the Northeast Georgia Health District's health scores website.

Each kitchen is given a score, and any violations are listed online. The restaurant or cafeteria is categorized as low risk if there are no critical violations and a score of 90 or more is achieved. For a food establishment to be categorized as high risk, one or more critical violations must be found.

Any restaurant with a failing grade — a score of 70 or less — receives a follow-up inspection within 10 days.

Dominick’s at 1430 Capital Ave., Suite 101, Watkinsville

Score: 82

Inspection date: June 11, 2013

High risk — One or more critical violations:

• Violation of: 6-1B. Proper hot holding temperatures — Marinara sauce hot holding at table below 135. Person in charge advised to hot hold potentially hazardous food at 135 or greater. Corrected on site: Reheat sauce to 165 and return to steam table to hold at 135.

Non-critical violations:

• Violation of: 4-2B. Food-contact surfaces: cleaned & sanitized — Food debris observed on meat slicer after cleaning. Person in charge advised to clean slicer frequently enough to prevent accumulation of debris, at least every four hours during period of use.
• Violation of: 14A. In-use utensils: properly stored — Storage of tongs on equipment handle. Person in charge advised to store tongs between uses on clean and sanitized tray. *REPEAT
• Violation of: 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Broken spatulas stored on utensil rack. Person in charge advised to discard damaged utensils. *REPEAT
• Violation of: 17B. Garbage/refuse properly disposed; facilities maintained — Dumpster door left open after last use. Person in charge advised to close Dumpster door after each use.

Rachel’s Southern Style Restaurant at 1021 Jamestown Blvd., Suite 201, Watkinsville

Score: 89

Inspection date: June 11, 2013

Between low risk and high risk — No critical violations noted but a score of 90 not achieved

Non-critical violations:

• Violation of: 4-2B. Food-contact surfaces: cleaned & sanitized — Food debris on can opener. Person in charge advised to keep can opener clean to sight and touch.
• Violation of: 8-2B. Toxic substances properly identified, stored, used — Personal care item stored on food preparation area. Person in charged advised to store personal care items separate from food preparation areas at designated location in office.
• Violation of: 14B. Utensils, equipment and linens: properly stored, dried, handled — Dish rack stored on floor. Person in charge advised that equipment must be stored at minimum of six inches above floor.
• Violation of: 14C. Single-use/single-service articles: properly stored, used — Single service dessert topping container reused to store syrup. Person in charge advised that single service containers may not be reused.
• Violation of: 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Cutting board has deep cuts and marks. Person in charge advised to resurface or replace wood cutting boards to maintain smooth and easily cleanable.
• Violation of: 17B. Garbage/refuse properly disposed; facilities maintained — Debris accumulation around Dumpster in enclosure. Person in charge advised to remove debris accumulation around Dumpster.
• Violation of: 17C. Physical facilities installed, maintained, and clean — Dust and grease accumulation on electrical cord hanging in the kitchen. Person in charge advised to clean electrical cord frequently enough to keep free of dust.

Taqueria La Parrilla at 1431 Capital Ave., Unit 101, Watkinsville

Score: 82

Inspection date: June 11, 2013

High risk — One or more critical violations: 

• Violation of: 6-1C. Proper cooling time and temperature — Beans at temperature of 60, 57 degrees after less than six hours cooling in walk-in cooler. Person in charge advised that cooling of potentially hazardous food must be 135 to 70 degrees within two hours and 70 to 41 within additional four hours. Corrected on site: Beans discarded. 

Non-critical violations:

• Violation of: 4-2B. Food-contact surfaces: cleaned & sanitized — Food debris observed on can opener blade. Person in charge advised to keep can opener clean to sight and touch.
• Violation of: 11A. Proper cooling methods used; adequate equipment for temperature control — Beans cooling in deep and covered containers. Person in charge advised to change cooling method to use shallow uncovered containers and cool beans on ice/water bath with frequent stirring.
• Violation of: 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Foil used as shelf liner. Person in charge advised not to use unapproved liners. *REPEAT
• Violation of: 15C. Nonfood-contact surfaces clean Water, Plumbing and Waste — Mold growth on fan guard in walk-in cooler. Person in charged advised to clean fan guard frequently enough to preclude mold growth.

University 16 Cinemas at 1793 Oconee Connector, Athens

Score: 100

Inspection date: June 10, 2013

No violations

China Delight at 1971 Hog Mountain Road, No. 104, Watkinsville

Score: 88

Inspection date: June 7, 2013    

High risk — One or more critical violations: 

• Violation of: 4-1A. Food separated and protected — Raw chicken stored over canned beer and chili sauce. Corrected on site: Chicken just received, moved under ready to eat foods. *REPEAT

Non-critical violations:

• Violation of: 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Rusty shelving in the walk-in. Molding around the handsink has been damaged by water.
• Violation of: 15C. Nonfood-contact surfaces clean Water, Plumbing and Waste — Outside of bulk container at the wok station had food with grease build-up.

Family Life Enrichment Center at 3450 New High Shoals Road, Bishop

Score: 100

Inspection date: June 7, 2013

No violations

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