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Know Before You Go: Restaurant Health Inspections

Restaurant inspections in and around Snellville for Oct. 15-Oct. 23.

Results of recent Gwinnett County restaurant inspections in Snellville by East Metro Public Health with a synopsis of deficiencies found by the inspector. These are reports over the past week. 

To see more inspections, visit East Metro’s searchable website.

Name: Burger King
Location:  3580 Centerville Highway
Score:  97/A
Previous Scores:  90/A, 95/A
Deficiencies observed: Bags of apples (11) with expiration dates of 10-23-12 in the front cooler and the prep cooler. Foods are not discarded by the use-by or sell-by dates. Foods were discarded.

Name: Centerville Elementary
Location: 3115 Centerville Highway
Score: 96/A
Previous Scores: 96/A, 100/A
Deficiencies observed: The ice machine was found with growth of mold like substance in several places including near the chute of the machine. The person in charge properly cleaned the mold from the ice machine at the time of inspection. The ice machine should be cleaned on a regular basis enough to help prevent the growth of mold like substance or food debris.

Name: El Jinete
Location: 3303 Centerville Highway
Score: 82/B
Previous Scores: 87/B, 91/A
Deficiencies observed: Chicken 131F and shredded beef 109F holding at the hot holding unit for an hour. Hot-held potentially hazardous foods not maintained above 135F. Foods were reheated above 165F. Raw chicken thawing on the shelf in stagnant water for an hour at 67F. Potentially hazardous foods not thawed under an approved method. Ambient air temperature of the prep cooler is 50F. (b) water temperature of hot holding unit 119F. (c) ambient air temperature of the reach-in cooler is 48F. Ambient air temperature of cooler not maintained above 135F or below 41F. Water temperture adjusted to 200F.

Name: Olive Garden
Location: 1565 Scenic Highway
Score: 94/A
Previous Scores: 93/A, 90/A
Deficiencies observed: The reduced oxygen packing (ROP) items such as portofino and five cheese marinara with expiration dates of Sunday in the walk-in cooler. Foods were discarded. (b) Bags of pasta fagioli were 39F and 40F in the walk-in cooler with preparation dates of Saturday with a cooling start time of 11:15 a.m. Foods were discarded. Employee handled unclean dishes, dipped gloved hands in the wiping cloth sanitizer buckets and then handled clean dishes. (b) Employee pushed trash down in the trash container, dipped gloved hands in wiping cloth sanitizer container then handled raw shrimp. Single-use gloves not discarded when damaged or soiled, or when interruptions occurred in the operation. Equipment was cleaned and food was discarded. Spatulas throughtout the kitchen were broken/crumbling. Multi-use equipment not free of breaks, open seams, cracks, chips, etc. Uncovered drink pitchers in the dining room wait stations. Butter and milk stored in undrained ice.

Name: Red Lobster
Location: 4001 Highway 78
Score: 84/B
Previous Scores: 91/A
Deficiencies observed: Cooked potentially hazardous foods not cooled from 135oF to 41oF within a total of 6 hours. Potentially hazardous food items including 2 pans of pasta and 1 pan of rice were found cooling since the previous night and were above 41 degrees. Packaged, commercially processed foods for sale to the consumer not removed from sale immediately after the manufacturer’s expiration date or sell-by date. Several large containers of bbq sauce were found in the dry storage area being held past the manufacturer’s expiration date. Live lobsters delivered covered in wet newspaper. The person in charge was advised that the food should not be in contact with newspaper to help prevent possbile contamination.

Name: Shane's Rib Shack
Location:  4017 Annistown Road
Score:  80/B
Previous Scores:  90/A, 91/A
Deficiencies observed: Collard greens and diced chicken cooked on yesterday were reheated to 145F and 152F in the oven respectively. Potentially hazardous foods reheated for hot-holding not reheated so that all parts of the food reach a temperature of at least 165oF for 15 seconds. Contaienrs of cooked ribs (2) cooling since yesterday, temped 44F and 48F at 10:05am. Cooked potentially hazardous foods not cooled from 135F to 41F within a total of 6 hours.

Name: Shiloh Middle School
Location: 4285 Shiloh Road
Score: 97/A
Previous Scores: 83/B, 87/B
Deficiencies observed: Two large containers of salad dressing in the walk in cooler were found being held past the manufacturers expiration date.

Name: Subway
Location: 1905 Scenic Highway Suite 700
Score: 95/A
Previous Scores: 100/A
Deficiencies observed: The upper baffle of the ice machine has layers of mold accumulated. The handle/grip of the thermometer probe is being plunged down into the meatballs. Only the probe itself is being thoroughly sanitized and maintained clean.

Name: Sugar Island Jerk
Location: 3400 Centerville Highway Suite H
Score: 64/U
Previous Scores: 59/U, 100/A
Deficiencies observed:
Person in charge is not adequate performing duties: Person in charge not ensuring proper sanitization of food contact surfaces, not monitoring cooling procedures, not monitoring employee's practices regarding cross-contamination and handwashing, etc. The designated person in charge must supervise the employees and correct behaviors/retrain when interventions are needed. It is the responsibility of the person in charge to ensure that the restaurant and all of its employees are complying with food safety regulations. / Reviewed some general knowledge with the person in charge and printed the responsibilities from the food service regulations. Suggest holding meeting with staff to address gaps in training and practices regarding food safety.  Employee has handled raw chicken, removed gloves, then put on new gloves to work with ready-to-eat foods without washing hands between glove change. Loosely wrapped fish filets and loosely wrapped beef steaks are stored together in the same metal pan. Blood from the steak has leached from the plastic wrap. Likewise, fluid from the wrappings on the filets is leaching out too. This has created a cross-contamination event. The beef has a higher cooking temperature requirement than the fish. Do not store them together. Employee pulled a vegetable cutting board from the ledge of the vegetable sink (where a ice bath for macaroni and cheese was rested on it). Employee simply rinsed the cutting board off at the sink then placed it to the prep table to use for slicing carrots.

Name: Zaxby's
Location: 3230 Centerville Highway
Score: 91/A
Previous Scores: 88/B, 91/A
Deficiencies observed: Chicken tenderloins holding underneath the heat lamp at 122F and 116F. Container of sliced tomatoes (7) cooling since 10:10 am, temped 44F at 3:50 pm.

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