TED'S MONTANA GRILL

Violations (6)

• 4-2BCritical

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

  .05(6)(n)Observed employee attempting to sanitize dishes in chemical warewashing machine at the bar dispensing less than 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes were moved to the back warewashing machine to be washed, rinsed, and sanitized.//

  Priority

• 12DCritical

  Georgia Food Code .04(4)(g)Observed

  .04(4)(g)Observed avocados stored in prep top cooler that had been washed without removing the stickers. **SECOND CONSECUTIVE VIOLATION**.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed. Avocados were washed again.//

  Priority Foundation

• 15BCritical

  Georgia Food Code .05(3)(h),(i)Person

  .05(3)(h),(i)Person in charge could not provide test strips for measuring chlorine concentration in bar warewashing machine.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

  Priority Foundation

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed wiping cloths stored in several quat sanitizer solutions with less than 150ppm quat.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer solutions were remade to the appropriate concentration.//

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet. **SECOND CONSECUTIVE VIOLATION***// Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Containers were separated to air dry.//

  Core

• 15B

  Georgia Food Code .05(6)(d),(e)Observed

  .05(6)(d),(e)Observed chemical warewashing machine at the bar not dispensing the appropriate amount of chlorine sanitizer.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

  Core