Local News

September 8, 2013

Restaurant report card — Whitfield County

(Continued)

Ice Castle, 2514 E. Walnut Ave., Suite 1

Current score: 92

Current grade: A

Previous score: 90

Previous grade: A

Comments: No soap at hand sink; available bottle is empty. Soap must be available for handwashing. Deli meats and other potentially hazardous foods were observed without any date markings. All potentially hazardous foods that are ready to eat must be marked with open or use-by date. Keep for a maximum of seven days, with day one being date the food was prepared, opened. Potentially hazardous foods include cut melons and tomato, cheeses, milk, deli meats, etc.

G&G’s Catering, 1109 N. Hamilton St.

Current score: 91

Current grade: A

Previous score: 93

Previous grade: A

Comments: Several foods had too many days. Day one is prep day. Improper cooling. Covered containers and stacked. Leave containers uncovered and do not stack. Clean ceiling tiles. Service Ansul.

Waffle House, 246 Connector 3

Current score: 91

Current grade: A

Previous score: 78

Previous grade: C

Comments: The inner white piece in ice machine was observed with buildup. Remove piece to wash, rinse and sanitize. A metal container of tomato in prep cooler was observed to hold ice and water. Ice and water were drained out. Do not store food in direct contact with water or ice to avoid contamination.

Waffle House, 1527 W. Walnut Ave.

Current score: 90

Current grade: A

Previous score: 72

Previous grade: C

Comments: Employee drink in bottle. Drinks must be in single-service cup with lid and straw. Corrected on site. Several torn gaskets. Replace torn cooler gaskets. Several floor tiles missing/broken. Replace broken/missing tiles.

Dalton Depot, 110 Depot St.

Current score: 76

Current grade: C

Previous score: 92

Previous grade: A

Comments: Containers of peppers, cheese and other ready-to-eat foods were observed uncovered in reach-in cooler. Keep food covered to avoid possible contamination. Sanitizer buckets did not register any chlorine concentrations. Maintain chlorine at 100 ppm in buckets to allow proper sanitizing. Ice machine was observed to have black spots; appears to be mold on internal piece. Maintain internal parts/pieces clean and sanitized. Remove piece to have it washed, rinsed and sanitized. Shavings observed in can opener. Keep clean to avoid food contamination. Corrected on site. Chicken cooked on grill and ready to serve was not cooked to proper temperature. Before being served, the chicken was placed in oven and brought temperature up to above 165 degrees. All meat must be checked for proper cooking temperature. All chicken must be cooked to more than 165 degrees to kill bacteria present. Corrected on site. Cheese in bottom prep cooler and pasta in walk-in were out of temperature. Cheeses were discarded due to such high temperature. Pasta was put to cooling. Corrected on site. Ribs (cooked) in reach-in were found out of temperature from improper cooling. Cool foods to 135 degrees to 70 degrees (two hours) and then 70 degrees to 41 degrees (four hours) for six hours total. Discarded. Corrected on site.

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