November 08, 2008 10:18 pm
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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.
The state uses a letter grade for the evaluation. The Daily Citizen lists areas where the establishments are out of compliance with the regulations.
The Italian Village of Dalton, 334 N. Hamilton St.
Current score: 99
Current grade: A
Previous score: N/A
Previous grade: N/A
Comments: OK to open. Issue permit. Seal cabinets to floors. Seal gaps under doors to outside.
Steak Ranchero, 1009 E. Walnut Ave.
Current score: 99
Current grade: A
Previous score: 96
Previous grade: A
Comments: Excellent. Cutting board at prep station should be replaced or flipped when scoring/scratches affect ease of cleaning. Glass door cooler door seals and track worn. Wipe off equipment knobs and handles with sanitized cloth after lunch and dinner shifts.
John’s BBQ, 411 N. Glenwood Ave.
Current score: 98
Current grade: A
Previous score: 98
Previous grade: A
Comments: Looks good. Date mark all potential hazardous foods that are prepared/ prepackaged. Tight line on three-compartment sink not permitted. Must have air gap. Need vegetable prep sink. Seal cracks in walls. Re-seal stainless steel panel to wall. Light shields. Clean walls.
Wood Dale, 1102 Burleyson Drive
Current score: 96
Current grade: A
Previous score: 97
Previous grade: A
Comments: Very good. Keep eggs stored on bottom shelf. Eggs stored in upper shelf, covered foods below. Coving at kitchen door pulled away from the wall. Ceiling tiles around air vent and rear back doors need cleaning and replacement. Note: Keep pureed vegetables stored to maintain consistent temperature throughout.
Tijuana’s No. 1, 328 Hamilton St.
Current score: 95
Current grade: A
Previous score: 60
Previous grade: U
Comments: Recheck (Oct. 29). Very good. Store damp cloths in sanitizer solution of 50 ppm for food contact services. Dry cloths may be in kitchen if they are clean and dry. Store dishes dry. No wet stacking. Allow to completely dry before putting away. Wipe off handles of coolers and canisters at the end of shifts with sanitized cloth.
Tijuana’s No. 1, 328 Hamilton St.
Current score: 60
Current grade: U
Previous score: 89
Previous grade: B
Comments: (Oct. 24). Employee touched ready-to-eat food with bare hands when removing toothpicks used to hold together while frying. Spoke with person in charge who translated to employee proper glove usage. Open beverage bottle in prep cooler. Discarded. Drinks allowed in single service cup with straw and lid. Environmental Health Services advised. Ready-to-eat lemons stored uncovered below eggs, cooked chimichanga stored above chopped lettuce, cooked chicken below eggs. Food separated with eggs on bottom, vegetables separated from meat in prep cooler. Store hottest required cooked temperature food on bottom. Warning deducted under 12A. Foods in cooler (uncooked beef skirt steak and chicken) greater than 41 degrees. EHS advised person in charge to remove raw steak and chicken as needed. Repeat. Beans and rice less than 135 degrees on steam table. Steam table burner turned on, beans and rice replaced. Food stored in cooler not properly date marked. Prepared foods in refrigerator for more than 24 hours must have seven-day expiration date or other means to identify discard date. Soy sauce buckets used to store lettuce, cheese, soup, other. Must bear label of contents. Bucket of soup sitting on floor in kitchen. Label and store foods properly six inches off floor. Soup in two gallon bucket cooling, no recording of time temperature. Beans in cooler are 123 degrees. No record of time, temperature. Box of corn starch on wet shelf, lemons uncovered in cooler. Cutting board not washed/ rinsed/ sanitized at regular intervals for cooked food. Keep shelf dry (stainless cutting table), cover foods in storage, wash/rise sanitizer. Wipe cutting board with sanitized cloth at minimum every four hours. Damp cloths on counter tops under cutting board, prep station. Store damp cloths in sanitizer with 50 ppm solution. Scoop in flour bin does not have a handle. Knives lying between equipment and on counter top between uses. Knives wedged in wall seams, plates stored uncovered. Store knives and plates in protected location. Plates may be inverted. Stainless steel table shelf rusting. Cover or replace. Cutting board at prep station pitted and scratched. Miscellaneous cutting board should be replaced. Stainless steel table shelf has standing water. Loose light bulb next to open chili pepper bag. Removed. Light unshielded in dry storage room. Ventilation on walk-in cooler must be cleared.
KFC, 1519 W. Walnut Ave.
Current score: 94
Current grade: A
Previous score: 97
Previous grade: A
Comments: Date mark all potentially hazardous foods properly. Need an accurate thermometer in cooler by drive-through and hot hold cabinet. Automate hand sink must stay on for 15 seconds with adequate pressure. Clean Dumpster pad (steam clean). Freezer door is not sealing. Pick up set of rules.
Little Dipper, 212 N. Hamilton St.
Current score: 94
Current grade: A
Previous score: 91
Previous grade: A
Comments: Date mark foods in cooler after opening/prepping. Some floor tiles cracked. Ansel system out of date. Fire extinguisher out of date.
Mo Mo Ya, 1277 Cleveland Highway
Current score: 84
Current grade: B
Previous score: 94
Previous grade: A
Comments: Chicken thawing in walk-in cooler in plastic bin leaning against bag of broccoli. Chicken stored in shelf above the vegetables. Large plastic bin of raw prepped chicken sitting on a stainless steel table next to ready-to-eat chips, adjacent to clean side of dish machine, adjacent to steam table (plate prep area). Keep safe flow of food to prevent possible cross contamination. Chicken removed from table and table wiped with sanitized cloth. Two large containers of cut up chicken soaking in water holding temperatures 50 degrees and 55 degrees. Prepare chicken in small batches, moving each batch to cooler and ensuring no PHF is held greater than 41 degrees for a total of four hours including prep time. Soy sauce container used to store sugar does not have label with common name of food stored inside. Containers of chicken thawing at room temperature. Chicken moved to refrigeration to thaw. Use approved thawing methods. Container of lettuce soaking in water sitting on floor, chicken on prep table, sweet and sour chicken uncovered in refrigerator. Food item must be stored six inches off floor. Keep safe flow of food, cover food in refrigerated storage. Damp cloth next to cutting board with raw chicken. Damp cloth on counter at waitress station. Store damp cloths in 50 ppm sanitizer. Use task specific sanitizer buckets for cloths. Scoop in sugar must have handle that is up out of food. Trash can used for food storage only. Must at minimum have food grade liner. First notice. No points deducted. Pull out refrigerator and other equipment behind sushi bar and clean floors and walls. First notice. No points deducted.
Espinoza’s, 702 Fifth Ave.
Current score: 77
Current grade: C
Previous score: 89
Previous grade: B
Comments: Person in charge must be present. Employee didn’t wash hands between handling soiled cloths and food. Employees must wash hands when changing tasks. Employee touched onions with bare hand. Bare hand contact is not permitted with ready-to-eat food. Employee drinks are uncovered. Must be in cup with lid and straw. Several items in walk-in cooler are uncovered. All food must be properly covered. Employee did not sanitize equipment after wash step. Wash, rinse and sanitize all utensils and equipment. Date mark all potentially hazardous foods properly. Eggs in walk-in are out of date. Discard out of date food. Hair restraints required on all food/dish handlers. Wiping cloths on counter top. Store wiping cloths in sanitizer when not in hand. Employee didn’t wash tomato and onion. Fruits and vegetables are required to be washed. Do not soak rags in meat sink. “This sink for handwashing only” over hand sink. When pre-wrapping silverware, wrap food contact at end. Several cooler gaskets are torn. Faucet on meat sink is taped and falls below flood rim of sink. Do not use tape to repair equipment. Faucet must not fall below flood rim. Must have adequate air gap. Smooth ceilings required. Ansel system out of date. Seal gaps in back doors.
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