Potentially Hazardous Foods Not Kept at Proper Temperatures and Other Violations

The following is a list of Oconee County restaurants that have been inspected 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 on-line.  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.

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Domino's Pizza

Date: Aug. 21, 2013   Score: 92

Low Risk - No critical violations

Non-critical violations:

• Violation of : 12A. Contamination prevented during food preparation, storage & display - No splash guard between three-compartment sink and hand wash sink.
• Violation of : 13A. Posted: Permit/Inspection/Choking Poster/Handwashing - Most current inspection not posted at drive-thru.
• Violation of : 14A. In-use utensils: properly stored - Bowl used as scoop for corn meal. Corrective action: Must use scoop with handle.
• Violation of : 18. Insects, rodents, and animals not present - Gap at the back door.

Keba Spitfire Grill

Date: Aug. 19, 2013   Score: 95

Low Risk - No critical violations

Non-critical violations:

• Violation of : 4-2B. Food-contact surfaces: cleaned & sanitized - Sanitizer concentration too low at three-compartment sink. Raised concentration to propert level.
• Violation of : 14C. Single-use/single-service articles: properly stored, used - Single-service items stored under condensation drip from ketchup dispenser at beverage counter.

Pizza Hut

Date: Aug. 20, 2013   Score: 89

Between low risk and high risk - No critical violations found but a score of 90 not achieved.

Non-critical violations:

• Violation of : 4-2A. Food stored covered - Dough in the freezer in open bags. Corrected on site: Bags must be resealed after each use.
• Violation of : 14A. In-use utensils: properly stored - Using single service cups as scoops for sugar and parmasean cheese. Use scoops with handles.
• Violation of : 14B. Utensils, equipment and linens: properly stored, dried, handled - Wet stacking of pizza pans on storage rack.
• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used - Hand sink at prep station not sealed to wall properly. Gaps in caulking. (repeat)
• Violation of : 15C. Nonfood-contact surfaces clean Water, Plumbing and Waste - Wine storage racks had grease buildup (dough storage racks) submit cleaning procedure and time frame. (repeat)
• Violation of : 16B. Plumbing installed; proper backflow devices - Leak at mop sink faucet.
• Violation of : 17B. Garbage/refuse properly disposed; facilities maintained - Dumpster doors open. (repeat)
• Violation of : 17C. Physical facilities installed, maintained, and clean - Floors and walls and behind and under equipment have food and grease buildup. Submit a cleaning procedure and time frame.

The Big Easy

• Violation of : 12A. Contamination prevented during food preparation, storage & display - Outside grill station not properly closed. (repeat)
• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used -Service ASAP cooler not keeping all foods at or below 41.

The Coffee Bar (University of North Georgia)

• Violation of : 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used - Make table not in use because it is not holding temperature. Replace or service ASAP.

The Morning Glory

Low Risk - No critical violations

Non-critical violations:

• Violation of : 10D. Properly labeled; original container; required records: shellstock tags - Salads in display counter do not have correct labeling of ingredients. 

Your Pie

High Risk - One critical violation found: Violation of : 5-1B. Proper reheating procedures for hot holding - Marinara in stem well not rapidly reheated to 165F (85F after 1 1/2 hours) Corrective action: Placed in oven and reheated to 190F.  Person in charged advised to place in over to reheat to proper temperature. 

Non-critical violations:

• Violation of : 4-2B. Food-contact surfaces: cleaned & sanitized - Sanitizer concentration too low at dish machine. Corrective action: use three-compartment sink until dish machine is serviced. 
• Violation of : 10D. Properly labeled; original container; required records: shellstock tags - Dented cans held for return not segregated from other cans. Corrected on site: Discarded/removed dented cans.