June 30, 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.



Peachtree Estates, 1300 Waugh St.

Current score: 99

Current grade: A

Previous score: 96

Previous grade: A

Comments: More light needed in storage area. Keep “dead man” trays seven days in refrigerator.



Shaw Cafe, 616 E. Walnut Ave.

Current score: 99

Current grade: A

Previous score: 99

Previous grade: A

Comments: Repair torn cooler gaskets. Clean fryers.



Chef’s Pantry, 113 W. King St.

Current score: 96

Current grade: A

Previous score: 91

Previous grade: A

Comments: Sanitizer level in cloth bucket was very low. Sanitizer level for chlorine is 100 ppm for cloth buckets.



Honey Baked Ham Co. and Cafe, 100 W. Walnut Ave., Suite 118

Current score: 94

Current grade: A

Previous score: 94

Previous grade: A

Comments: Crates being used as shelving. Use regular shelving with clearance underneath/behind for easy cleaning. Single-service items stored in basket. Use only smooth, non-absorbent material. Spray arm leaks. Repair leak. Restroom doors are not fully self-closing. Doors are required to be fully self-closing. Move bug zapper.



Los Reyes, 817 S. Hamilton St.

Current score: 92

Current grade: A

Previous score: 93

Previous grade: A

Comments: Using improper cooling methods: deep pans, lids on, stacked, etc. Leave pans uncovered. Do not stack, use shallow pans, stir, ice baths, etc. Corrected on site. Freezer door not sealing. Repair door so it seals tight. More light is needed in walk-in cooler; too dark. Flies.



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

Current score: 92

Current grade: A

Previous score: 93

Previous grade: A

Comments: Hand sink does not have soap and paper towels available. Provide all handwashing sinks with soap, paper towels and trash can. Multiple deli meats and cheeses were observed out of their original container without any date markings. Date mark all ready-to-eat, potentially hazardous foods. Food may be used for seven days, with day one being day container was opened and food was prepared.



Parker’s Restaurant, 2800 E. Walnut Ave.

Current score: 91

Current grade: A

Previous score: 86

Previous grade: B

Comments: Employee observed handling biscuit with bare hands. Ready-to-eat foods may not be handled with bare hands. Wash hands and wear clean gloves.



Iron Gate Pizzeria, 239 N. Hamilton St.

Current score: 90

Current grade: A

Previous score: 84

Previous grade: B

Comments: Lentil and chicken soups were observed reheating in hot hold device. When asked, the required reheating temperature for hot hold, the Certified Food Safety Manager provided the incorrect answer to 145 degrees. Food being reheated for hot holding must be reheated as rapidly as possible, may not exceed two hours. Reheat food to 165 degrees for 15 seconds for hot holding. Wet stacking was observed. Allow all dishes/equipment to air dry completely before stacking.



Los Caporales Mexican Cuisine, 603 Fleming St.

(Inspected June 13)

Current score: 82

Current grade: B

Previous score: 94

Previous grade: A

Comments: Steam table foods were observed without lids and out of temperature. Maintain potentially hazardous foods at 135 degrees or higher. Lids were placed on food to retain heat. Large containers of beef were observed cooling on counter for two hours. They did not cool properly and were discarded. A large container of rice in reach-in cooler, made yesterday, did not cool to 41 degrees and was discarded. All prepared food must be cooled appropriately: 135 degrees to 70 degrees in two hours (if time/temperature not met, discard food) and then 70 degrees to 41 degrees in next four hours. Dates were not observed on prepared food and grated cheese. Dates were marked, all food was prepared yesterday. A container of shrimp in contact with ice was observed in reach-in. Food must not be stored in direct contact with ice or water. Ice removed. Multiple wiping cloths were observed on countertops. Cloths removed to buckets with sanitizer. In-use knife was observed stored between lids on prep cooler. Area had food debris.



Los Caporales Mexican Cuisine, 603 Fleming St.

(Re-inspected June 18)

Current score: 89

Current grade: B

Previous score: 82

Previous grade: B

Comments: Ground beef and steak stew were observed in reach-in that had been put into cooler to cool, but it did not finish cooling. Food had been there for two days. Food was discarded.



The Oakwood Cafe, 195 W. Cuyler St.

(Inspected June 18)

Current score: 82

Current grade: B

Previous score: 94

Previous grade: A

Comments: Employee observed wearing gloves to wipe surface, with cloth, then reaching for a container of food. He was stopped and asked to remove gloves, wash hands and replace with clean gloves to handle food. Another employee was observed not washing hands before changing gloves. Gloves must be removed when changing tasks, contact with contaminated items and between handling raw and ready-to-eat food. Always wash hands between glove changes. Raw meats in containers were observed on top rack of prep cooler while other foods, bag of fries and batter mix were found below. Do not store any raw meats over ready-to-eat foods or any other foods that require a lower cook temperature to prevent cross contamination.



The Oakwood Cafe, 195 W. Cuyler St.

(Re-inspected June 19)

Current score: 96

Current grade: A

Previous score: 82

Previous grade: B

Comments: Multiple bent cans were observed among undamaged cans. Segregate bent cans from unbent and do not use. Cans were removed. Corrected on site. Freezer floor was observed to have food debris throughout floor. Sweep and maintain floor clean.



Las Margaritas Mexican Bar & Grill, 816 Walnut Square Blvd., Suite 28B

Current score: 77

Current grade: C

Previous score: 94

Previous grade: A

Comments: Employee with Coke in bottle on prep table. Employee drinks must be in single-service cup with lid and straw. Do not set on prep surfaces. Drink discarded. Corrected on site. Sliced tomato at 49 degrees. Hold potentially hazardous foods at 41 degrees or below. Tomato discarded. Corrected on site. Beans at 44 to 46.7 degrees after cooling for less than 24 hours. Cool to 41 degrees in six hours. Beans discarded. Corrected on site. Dated foods have too many days. Day one is day your open/prep. Dates changed. Corrected on site. Improper cooling methods being used. Deep pans, covered pans, stacked, etc. Use shallow pans, ice bath, uncover, do not stack, etc. Drink in ice bin. Do not store anything in ice that is used for consumption. Drink removed. Corrected on site. Raw meat in vegetable sink. Vegetable sink is for washing vegetables/fruits only.



Wood Dale Health Care Center, 1102 Burleyson Road

(Inspected June 14)

Current score: 77

Current grade: C

Previous score: 93

Previous grade: A

Comments: Employee was observed wearing gloves to use marker, move use/soiled dishes and grab stove mittens to move bread on pan. Fingers observed touching rim of pan. Gloves were removed and hands were washed. Soiled/contaminated gloves must be removed and hands washed before handling food and food contact surfaces. Soiled dishes were observed in the vegetable prep sink. Dishes were removed and sink was sanitized before use. Do not use this sink for anything other than vegetables. Opened containers/bags of cheeses were observed with date markings for use of one month. Cheese was opened yesterday and date markings changed appropriately. Potentially hazardous foods may be used for a maximum of seven days. Educational material was provided. Sanitizer level in sanitizer sink was too high (200 ppm) It should be 100 ppm for use in sink and 200 ppm for sanitizer buckets.



Wood Dale Health Care Center, 1102 Burleyson Road

(Re-inspected June 17)

Current score: 93

Current grade: A

Previous score: 77

Previous grade: C

Comments: Wiping cloth solution less than 100 ppm. Maintain minimum of 200 ppm in wiping cloth buckets. Replace torn gaskets. Cart damaged. Replace cart. Repair hot water for handle at three-compartment sink.



Emperor of China, 1223 Glenwood Ave.

Current score: 76

Current grade: C

Previous score: 91

Previous grade: A

Comments: A container of raw chicken was sitting on top of an uncovered container of raw steak. This can cause cross-contamination. Do not store chicken over any other food/meat to avoid contamination. Employees removed chicken. Meat was observed in freezer. Corrected on site. Cooked chicken was found in uncovered, multiple reach-in coolers. Food must be covered to avoid contamination. Corrected on site. The sanitizer solution being used to store wiping cloths in did not contain sanitizer. Employee replaced it with clean water and sanitizer at 100 ppm chlorine — 100 ppm for sanitizer buckets to maintain cloths clean. Corrected on site. Multiple foods were found out of temperature inside bottom prep cooler. The thermostat had been moved in wrong direction. Egg was discarded and crab meat relocated. Some fried foods on buffet line were out of temperature. Keep time if temperature cannot be maintained.