Local News

March 30, 2013

Restaurant report card — Whitfield County

(Continued)

KFC, 2131 E. Walnut Ave.

Current score: 89

Current grade: B

Previous score: 89

Previous grade: B

Comments: Observed food handled with long nails and polish. Employees shall keep nails trimmed and may not wear polish unless wearing gloves. Wet stacking. Air dry containers single file until dry, then stack. Invert single-service items once unwrapped. Re-grout floor tiles. Back door and window are not fully self-closing. All outer openings are required to be fully self-closing.

Zaxby’s, 2710 Airport Road

Current score: 89

Current grade: B

Previous score: 95

Previous grade: A

Comments: Observed employee change gloves without washing hands (twice). Hands must be washed when changing gloves. Several torn cooler gaskets. Replace cooler gaskets.

O’Charley’s, 1520 W. Walnut Ave.

Current score: 88

Current grade: B

Previous score: 84

Previous grade: B

Comments: Spaghetti cooling in walk-in wrapped tight in plastic bags. Cool foods uncovered/unwrapped, do not stack. Cloths on countertops, buckets on floor. Submerge cloths in sanitizer when not in hand. Do not put buckets on floor. Wet stacking. Air dry containers first. Employee touched soiled apron, then food, without changing gloves. Clean handles of all equipment; noticeable soil/food buildup. Spout on dip well below flood rims.

Waffle House, 2505 E. Walnut Ave.

Current score: 88

Current grade: B

Previous score: 82

Previous grade: B

Comments: Observed ground meats stored over whole meats in reach-in and walk-in. Stack meats by cook temperature. Replace torn cooler gaskets. Dumpster lid up. Keep Dumpster covered to keep out vermin.

Checkers, 502 Liberty Square

Current score: 86

Current grade: B

Previous score: 95

Previous grade: A

Comments: Bacon in walk-in freezer is not covered. Cover all stored food to avoid contamination. Three out of four cloth buckets did not register sanitizer when tested. Chlorine was confirmed as being sanitizer used. Maintain sanitizer strengths in bucket at appropriate levels; 100 ppm for chlorine cloth buckets, 50 ppm for dishes. Cold holding temperatures in walk-in were not adequate. Temperatures were adjusted to allow proper cooling. Items were discarded. Food must be maintained at 41 degrees or lower. Employees were observed handling markers and recording times without washing hands and changing gloves. Employees were interrupted just before touching food and asked to wash hands and change gloves. Before making food order, wash hands and change gloves before food handling.

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