December 14, 2013

Restaurant report card — Whitfield County


— Whitfield County Environmental Health conducts inspections of restaurants. The inspectors may require a re-inspection. Restaurants are required by law to post their most recent inspection permit.

The Daily Citizen lists areas where the establishments are out of compliance with the regulations. Recent restaurant scores for all six counties within the North Georgia Health District are available at www.nghd.org.



Brookwood School, 501 Central Ave.

Current score: 100

Current grade: A

Previous score: 100

Previous grade: A

Comments: Great job.



Dug Gap Elementary, 2132 Dug Gap Road

Current score: 100

Current grade: A

Previous score: 100

Previous grade: A

Comments: Great job.



Regional Youth Detention Center, 2735 Underwood Road

Current score: 100

Current grade: A

Previous score: 99

Previous grade: A

Comments: None.



Five Guys Famous Burgers & Fries, 1303 W. Walnut Ave., Suite 203

Current score: 97

Current grade: A

Previous score: 98

Previous grade: A

Comments: Wiping cloths sitting on drain board. Store cloths in sanitizer when not in use.



La Michoacana Restaurant, 307 Smith Industrial Blvd., Suite A-1

Current score: 96

Current grade: A

Previous score: N/A (new owner)

Previous grade: N/A

Comments: Label all food containers that lack original label. Labels must be in English. Do not allow handle to fall into food. Keep handles out of food at all times. OK to permit. OK to open.



Las Caporales Mexican Cuisine, 603 Fleming St.

Current score: 96

Current grade: A

Previous score: 96

Previous grade: A

Comments: Taco shells were observed stored uncovered on the top-most shelf in the kitchen. There is no other cover above top shelf. Cover all stored food to minimize contamination by pests, air or splash. Corrected on site. Sanitizer in cloth bucket was dissolved and none remains. Cloth buckets must maintain proper sanitizer level to properly disinfect wiping cloths — 100 ppm for cloth buckets. Corrected on site.



Burger King, 1512 W. Walnut Ave.

Current score: 95

Current grade: A

Previous score: 96

Previous grade: A

Comments: Do not use cardboard as shelf liner. Coat on single-service items. Employees are required to have lockers/space for personal belongings. Door to outside propped open. Keep doors closed.



Hardee’s, 900 S. Thornton Ave.

Current score: 95

Current grade: A

Previous score: 92

Previous grade: A

Comments: Sanitizer concentration in sink was 200-300 ppm. Must be 100 ppm for sink. (200 ppm for buckets.) Corrected on site. Walk-in cooler needs to be swept and crevice in floor is holding dirt and food bits; clean out.



Parker’s Restaurant, 2800 E. Walnut Ave.

Current score: 93

Current grade: A

Previous score: 91

Previous grade: A

Comments: Three plastic bags of diced ham and a stack of cheese were observed without any date marking in front of reach-in coolers. All ready to eat, potentially hazardous food must be date marked with the date the original pack was opened or a use-by date. Day one being day it was opened or may be used for a maximum of seven days. Multiple moist wiping cloths were observed sitting on food service surfaces. All wiping cloths must be placed in a sanitizer bucket with adequate concentration of sanitizer, if not in staff’s hand — 100 ppm for cloth buckets. Corrected on site.  



Willie’s Burger Shack, 301 W. Emery St.

Current score: 93

Current grade: A

Previous score: 92

Previous grade: A

Comments: Soap for hand washing had run out. Always have hand soap available for proper hand washing. Corrected on site. Shelves in rear prep area must be cleaned and free from buildup.



Subway, 815 Shugart Road

Current score: 78

Current grade: C

Previous score: 91

Previous grade: A

Comments: Observed employee put on gloves without properly washing her hands first. Hands must be properly washed and dried prior to putting on gloves. Observed employee touching green peppers with bare hands. Barehand contact with ready to eat food is not permitted. Turkey at 44.9 degrees, salami at 48.4 degrees, white cheese at 44.9 degrees. Hold potentially hazardous food cold at 41 degrees or below. Food on floor. Store food 6 inches up off floor. Wet stacking.