FOGGY BOTTOM BBQ

Violations (5)

• 2-2DCritical

  Georgia Food Code .06(2)(c)Observed

  .06(2)(c)Observed a handwashing sink in the back next to the prep sink that does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

  Priority Foundation

• 18

  Georgia Food Code .07(2)(m)Observed

  .07(2)(m)Observed the double back door next to the dishwashing machine has a large gap at the threshold where visible sunlight can be seen.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

  Core

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed employee drinks stored on top of a food prep table to the left of the walk-in cooler.// 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 drinks were removed and placed below any food prep surface or any single use items.//

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed containers that were stacked wet on the clean rack. Also observed trays that had inserts that had been stacked wet on the prep table next to the walk-in cooler.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had all the trays and containers recleaned and sanitized. The trays and containers were allowed to air dry before stacking.//

  Core

• 14C

  Georgia Food Code .05(6)(r)Observed

  .05(6)(r)Observed single use cups being used for dispensing in four different food containers ( Spices, white bbq sauce, okra, diced onions).// Single-service and single-use articles may not be reused. (C) Corrective Actions: The person in charge removed and discarded the single use cups from the food containers.//

  Core