Restaurant Report Card — Whitfield

Published 11:04 pm Saturday, October 11, 2008

Whitfield County Environmental Health conducts inspections of restaurants every three months. The inspectors may require a re-inspection. Restaurants are required by law to post their most recent inspection permit.

As of Dec. 1, 2007. the state changed the way food service establishments are regulated, adding a letter grade to the evaluation and making other changes. The Daily Citizen lists areas where the establishments are out of compliance with the regulations.



Beaverdale Elementary, 1350 Prater’s Mill Road

Current score: 97

Current grade: A

Previous score: 99

Previous grade: A

Comments: Thermometers required in all coolers.



Zaxby’s, 2710 Airport Road

Current score: 95

Current grade: A

Previous score: 89

Previous grade: B

Comments: Cooler not holding temperature of 40 degrees or lower. Outside mop sink faucet leak. Clean all gaskets. Drain plug needed at both Dumpsters.



Tacos By Doris, 2208 Cleveland Highway

Current score: 94

Current grade: A

Previous score: 98

Previous grade: A

Comments: Date mark potentially hazardous foods that are prepared or prepackaged and opened with use by date. Store wiping cloths in sanitizer when not in hand. Repair water pump. All items must be stored on trailer or on site.



Southern Smoke, 3555 Cleveland Highway

Current score: 94

Current grade: A

Previous score: 97

Previous grade: A

Comments: All potentially hazardous foods that are prepared or prepackaged and opened must be date marked by use by date. Label all food containers properly. Do not hang clean utensils. Repair hot water leak. Looks good.



Chick-fil-A, 1517 W. Walnut Ave.

Current score: 90

Current grade: A

Previous score: 99

Previous grade: A

Comments: Sliced tomato is 54.6 degrees, sliced cheese is 44.9 degrees. All cold held items should be kept at 41 degrees or lower. Possible leak at Dumpster. Regrout floors where needed. Clean ceiling (dust). Replace missing lighting in rear near walk-ins. Repair leaks at three-compartment sink faucet and handwash sink faucet. Replace walk-in freezer gasket.



Cracker Barrel, 958 Market St.

Current score: 90

Current grade: A

Previous score: 85

Previous grade: B

Comments: Discard 1 percent milk dated Sept. 28 (inspection performed on Oct. 2). Store utensils properly with handle up. Air dry washed items before stacking. Clean can opener. Replace torn or damaged gaskets.



Sonic, 2702 Airport Road

Current score: 89

Current grade: B

Previous score: 85

Previous grade: B

Comments: No bare hand contact with ready to eat foods. Mop sink faucet and unit above, repair leaks. Check walk-in freezer and cooler units for leaks. Clean can opener. Replace damaged gasket. Paper towels needed in restroom. Keep Dumpster door closed when not in use. Repair wall in restroom.



Bojangles’, 1253 Cleveland Highway

Current score: 88

Current grade: B

Previous score: 97

Previous grade: A

Comments: Proper handwashing — soap and warm water — for 20 seconds and dry with single serve paper towel. Bare hand contact with ready to eat food is not permitted. Date mark potentially hazardous foods —prepackaged/ prepared with use by date. This sink for handwashing only over hand sink. Ice machine interior has big hole. Needs to be replaced. Need air gaps at three-compartment sink and regular prep sink. Cracked floor and tiles. Seal gaps at windows and back door.



Checkers, 883 Shugart Road

Current score: 83

Current grade: B

Previous score: 94

Previous grade: A

Comments: Bare hand contact with ready to eat food is not permitted. Employee drink cups should have a lid and straw. Chicken nuggets are 122 degrees. Hold hot at 135 degrees or above. Food must be labeled with time. Segregate bent cans. Wet stacking. Flies.



Tacos Tu Go

Current score: 77

Current grade: C

Previous score: 91

Previous grade: A

Comments: Person in charge must be present and perform duties. Proper hand washing. Bare hand contact is not permitted. Must sanitize equipment after wash/rinse. Cut tomato is 48 degrees, hold at 41 degrees or below. Magnetic knife strips are not permitted. Store single serve items six inches off floor. Torn cooler gasket. Do not put tortillas on cloth. Need vegetable prep sink. Clean walls.



Asian Gourmet, 2535 E. Walnut Ave.

Current score: 58

Current grade: U

Previous score: 82

Previous grade: B

Comments: Cups in food preparation for employee’a beverage in non-single service, do not have straws. Employee replaced multi-use cup with single service cup with lid and straw. Potentially hazardous raw chicken stored on shelf above raw carrots and celery. PHF/raw beef stored on shelf above raw cabbage and lemons. Eggs stored above raw celery. Raw shrimp stored above cooked shrimp in walk in cooler. Vegetables moved to one side of cooler (left). Meats moved to one side of cooler (right). Eggs moved to bottom shelf. Stand alone freezer: Raw chicken stored above cooked shrimp and pork. Moved cooked items to top shelf. PHF items prepared and held in refrigerated storage do not bear seven-day discard by date. Label items with seven-day discard date including date of preparation. Labels required for bulk storage items like salt and sugar. Label containers with common name of contents. Damp cloth hanging at hand wash sink on countertop. Store damp cloth in sanitizing solution (50 ppm). EHS demonstrated proper set up using test strips. CFSM certificate must be posted with permit and inspection. Complete certification course in food safety and post certificate by next inspection. No double handwashing posters displayed. Post double handwashing poster at all employee hand sinks by next inspection. Sugar, flour, salt and rice dispensing utensils do not have handles. Provide scoop with handle and keep handle out of food to prevent food coming in contact with hands. Clean cookware and food prep equipment must be completely dry before stacking. Store clean cookware inverted to prevent potential contamination from dust or other debris. Non-food contact surfaces/wire shelving, cooler, storage containers must be smooth and easy to clean. Clean between fryers and walls. Replace cover on prep cooler at mechanical access. Clean hood vents at regular intervals to prevent heavy accumulation dripping of grease. Replace light shield in rear of food prep area. Person in charge must demonstrate knowledge of food safety by answering questions on safe food handling correctly and compliance in risk factor section of inspection.