Local News

October 27, 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.

Zacatecas Taqueria, 1320 Riverbend Road

Current score: 99

Current grade: A

Previous score: 91

Previous grade: A

Comments: Wet stacking observed with plastic containers. Allow containers to fully air dry before stacking.

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

Current score: 95

Current grade: A

Previous score: 82

Previous grade: B

Comments: A couple of salad plates were observed uncovered sitting on the cart in the kitchen. Cover all food that is not being actively used. Food must be covered to avoid contamination. A fan sitting on prep counter was observed to have dust buildup. Clean fan to remove all dirt and dust so that it does not contaminate the food that is being prepared on the countertop. The employee bathroom door was observed open. Door must remain closed at all times to avoid rodents and pests from traveling into the bathroom and then into the kitchen and food; contamination. Have thermometer and alcohol swabs ready at grill to check cook temperatures — 165 degree or higher for chicken and to re-heat cooked rice.

The Sweet Spot, 336 S. Hamilton St.

Current score: 95

Current grade: A

Previous score: 94

Previous grade: A

Comments: Self-serve toppings are not protected from cough/sneeze of customer. Protect self-serve items with proper sneeze guard. Air gap at three-compartment sink and food sink was eliminated. Air gap is required at both sinks.

Big John’s Express, 1806 S. Dixie Highway, Suite A

Current score: 91

Current grade: A

Previous score: 99

Previous grade: A

Comments: Sausage at 100 degrees, chicken at 127 degrees. Hold potentially hazardous food hot at 135 degrees or higher. Corrected on site.

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