CULVERS OF SUGAR HILL

Violations (8)

• 2-1BCritical

  Georgia Food Code .03(5)(c)Observed

  .03(5)(c)Observed an employee return from a restroom then handle food containers without washing hands. Observed an employee pick trash up from floor then handle a containers of food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food container sanitized. Employee washed hands each time.

  Priority

• 10DCritical

  Georgia Food Code .04(8)(b)Observed

  .04(8)(b)Observed lettuce with a best by date of 8/13 in the walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Lettuce discarded.

  Priority

• 10D

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

  .04(4)(d)Observed two spice containers that were not labeled with the common names of the food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Foods labeled.

  Core

• 12B

  Georgia Food Code .03(5)(h)Observed

  .03(5)(h)Observed an employee cooking at the grill while wearing a bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet.

  Core

• 12C

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

  .04(4)(m)Observed wet wiping cloths in three buckets that were stored in quat sanitizer with a concentration of 0 ppm. 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: Sanitizer buckets remade to the appropriate concentration.

  Core

• 14ARepeat

  Georgia Food Code .04(4)(k)

  .04(4)(k)*****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION**********Observed cups being used a scooping containers in cookie dough chips in the freezer. Observed scoops that were stored with handles touching food in cashews and pecans. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups removed from cookie dough. Scoops rearranged so handles were above food.

  Core

• 14C

  Georgia Food Code .05(10)(e)1

  .05(10)(e)1&3Observed two boxed of single-service lids stored on the floor in dry storage. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes moved 6" off floor.

  Core

• 15A

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

  .05(6)(a)Observed an upright freezer with evidence of a leave and gaskets that were torn and frayed. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Correct by 8/31/26.

  Core