Local News

March 29, 2014

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.

Retro Bowl, 302 Red Cross Drive

Current score: 99

Current grade: A

Previous score: 96

Previous grade: A

Comments: Single-service plates on floor. Store all single-service items 6 inches up off floor.

Pupuseria Salvadorena La Bendicion, 307 Smith Industrial Blvd., Suite C-D

Current score: 98

Current grade: A

Previous score: 98

Previous grade: A

Comments: Need more shelves in dry storage. Clean handles of prep cooler. Great job!

Fiesta Mexicana Restaurant, 1525 Cleveland Highway

Current score: 97

Current grade: A

Previous score: N/A (new)

Previous grade: N/A

Comments: No hot water in right side restrooms. Hot water is required. Leak at base of three-compartment sink faucet. Repair leak. Fill in cracks in floor, storage room. OK to open. Issue permit.

Blimpie, 1908 Chattanooga Road, Suite 2

Current score: 96

Current grade: A

Previous score: 97

Previous grade: A

Comments: Drink nozzle (sweet tea) needs to be cleaned to remove buildup. Properly wash nozzles every 24 hours. Maintain free of accumulation.

Gin Ja, 1100 E. Walnut Ave., Suite 12

Current score: 96

Current grade: A

Previous score: 95

Previous grade: A

Comments: Label all food that is not in original container. Aloe vera bottle contained sesame seeds. Clean shelves and paint the top shelf where large pots are stored. Top shelf is exposed wood.

Kem’s, 879 College Drive

Current score: 96

Current grade: A

Previous score: 95

Previous grade: A

Comments: Ham slices in cold holding drawer were not date marked. All ready-to-eat, potentially hazardous foods must be date marked. Date the slices with the date the ham was removed from its original package or use the discard date. Day one is open/prep day. Use for a maximum of seven days, discard all leftovers.

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