Connect with us

Chattooga Public Safety

AllOnAdventure Logo

One restaurant scored a 44

Most Recent Chattooga County Food Service Inspections

All reports are public information, published by the Georgia Department of Public Health, and posted in a conspicuous location at the establishment. Any questions about scores should be directed to the Department of Public Health.

Scores below 70 are considered failing. When a restaurant is deemed unacceptable, follow-up inspections are generally completed within 10 days of the original evaluation.

Georgia Auto Brokers
Mitchell's Plumbing

Most Current Inspections

  • BOOONE DOCKS BAR & GRILL

  • 9350 HIGHWAY 100 LYERLY, GA 30730
  • Phone Number:
  • Permit Type: Food Service
  • Permit Number: FSP-027-000094
  • Last Inspection Score: 44
  • Last Inspection Date: 05-19-2023
  • For More Information Call: (706) 857-3377
  • CHATTOOGA COUNTY NUTRITION CENTER

  • 600 SENIOR DR SUMMERVILLE, GA 30747
  • Phone Number: (706) 857-5001
  • Permit Type: Food Service
  • Permit Number: 027-008
  • Last Inspection Score: 96
  • Last Inspection Date: 05-17-2023
  • For More Information Call: (706) 857-3377
  • PARADISE GARDEN AIR BNB

  • 201 N LEWIS ST SUMMERVILLE, GA 30747
  • Phone Number: (706) 808-0800
  • Permit Type: Tourist Accommodation
  • Permit Number: TAP-027-000004
  • Last Inspection Score: 95
  • Last Inspection Date: 05-17-2023
  • For More Information Call: (706) 857-3377
  • JIM’S RESTAURANT

  • 50 LYERLY HIGHWAY SUMMERVILLE, GA 30747
  • Phone Number:
  • Permit Type: Food Service
  • Permit Number: 027-024
  • Last Inspection Score: 91
  • Last Inspection Date: 05-09-2023
  • For More Information Call: (706) 857-3377
  • MARYLAND’S FRIED CHICKEN

  • 10626 COMMERCE ST SUMMERVILLE, GA 30747
  • Phone Number: (706) 859-5019
  • Permit Type: Food Service
  • Permit Number: FSP-027-000078
  • Last Inspection Score: 91
  • Last Inspection Date: 05-09-2023
  • For More Information Call: (706) 857-3377
  • TACO BELL #39938

  • 11317 HIGHWAY 27 SUMMERVILLE, GA 30747
  • Phone Number: (706) 857-1966
  • Permit Type: Food Service
  • Permit Number: FSP-027-000096
  • Last Inspection Score: 99
  • Last Inspection Date: 05-02-2023
  • For More Information Call: (706) 857-3377
  • BOOONE DOCKS BAR & GRILL

  • 9350 HIGHWAY 100 LYERLY, GA 30730
  • Phone Number:
  • Permit Type: Food Service
  • Permit Number: FSP-027-000094
  • Last Inspection Score: 44
  • Last Inspection Date: 05-19-2023
  • For More Information Call: (706) 857-3377

INSPECTIONS

  • Date: 05-19-2023
  • Inspection Purpose: Routine
  • Score: 44
  • Inspector: Tiffany Schrader
  • Inspection Report
Violations
  • 1-2A – pic present, demonstrates knowledge, performs duties

    511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: Yes

    Inspector Notes: Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties./Educated as muchas possible on site and recommended additional training

  • 4-1A – food separated and protected

    511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: Yes

    Inspector Notes: Observed raw animal food stored over ready-to-eat food./ items discarded and/or moved to be stored properly

  • 4-2A – food stored covered

    511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed diced tomatoes, cooked meat, and other items stored in reach in coolers without lids or covering./Items were covered or discarded as needed

  • 4-2B – food-contact surfaces: cleaned & sanitized

    511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: Yes

    Inspector Notes: Observed interior of microwave soiled and drink nozzles in need of proper cleaning. Observed pans placed into warmer after being stacked in the mop sink to dry. Advised how to clean properly

  • 6-1A – proper cold holding temperatures

     

    Points: 9

    Corrected during inspection?: Yes

    Repeat: Yes

    Inspector Notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./Items in prep cooler stored above 41 degrees/discarded and decreased amount of items stored in unit for better circulation.

  • 6-2 – proper date marking and disposition

    511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: Yes

    Inspector Notes: Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

  • 6-2 – proper date marking and disposition

    511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Food found stored past disposal date marked./food discarded

  • 10D – food properly labeled; original container

    511-6-1.04(8)(b) – expired foods (p)

    Points: 3

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed several containers of sour cream that were past their use by date of 5-9-23 and 5-13-23/items were discarded

  • 11A – proper cooling methods used: adequate equipment for temperature control

    511-6-1.04(6)(e) – cooling methods (pf, c)

    Points: 3

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed food being cooled by nonapproved method.Sandwiches that were wrapped in plastic were placed in refrigerator to cool directly from hot holding, a time that cooling began could not be established PIC discarded sandwiches

  • 12A – contamination prevented during food preparation, storage, display

    511-6-1.04(4)(q) – food storage (c)

    Points: 3

    Corrected during inspection?: No

    Repeat: Yes

    Inspector Notes: Observed food stored on floor.

  • 12B – personal cleanliness

    511-6-1.03(5)(i) – hair restraints (c)

    Points: 3

    Corrected during inspection?: No

    Repeat: Yes

    Inspector Notes: Observed employees with no hair restraint./ advised all employees hair restraints are required

  • 12D – washing fruits and vegetables

    511-6-1.04(4)(g) – washing fruits & vegetables (pf)

    Points: 3

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables./observed raw meat placed in sink to thaw/removed cleaned sink properly /saw dirty dishes placed in sink to store for washing/removed advised again

  • 13A – posted: permit/inspection/choking poster/handwashing

    511-6-1.02(1)(d) – displaying of the inspection report (c)

    Points: 1

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: The permit or current inspection are not posted in a location in the food service establishment that is conspicuous to the consumers.

  • 14C – single-use/single-service articles: properly stored, used

    511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)

    Points: 1

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: Observed single-service items stored on floor. And SSA stored on top of drink machine with out protection

  • 18 – insects, rodents, and animals not present

    511-6-1.07(5)(k) – controlling pests (pf, c)

    Points: 3

    Corrected during inspection?: No

    Repeat: Yes

    Inspector Notes: Observed live flies in kitchen.

  • Date: 05-12-2023
  • Inspection Purpose: Followup
  • Score: 70
  • Inspector: Tiffany Schrader
  • Inspection Report
Violations
  • 4-1A – food separated and protected

    511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed improper vertical separation of raw animal foods and ready-to-eat foods./raw egg stored on top of wrapped ready to eat food. Observed ground beef stored over dressing container and drips were noted on container dressing was discarded.

  • 4-2A – food stored covered

    511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: bucket of chili and sour cream found stored in prep cooler uncovered and subject to contamination. several items had lids that were partially on due to utensil storage in product. utensils removed and items covered properly.

  • 6-1A – proper cold holding temperatures

    511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./Items in prep cooler stored above 41 degrees/discarded and decreased amount of items stored in unit for better circulation.

  • 6-1C – proper cooling time and temperature

    511-6-1.04(6)(d) – cooling (p)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Cooked Time/Temperature Control for Safety Food mac and cheese and pulled pork not cooled from 135F to 41F within 6 hours. items discarded. Educated in cooling methods especially ice baths.

  • 6-2 – proper date marking and disposition

    511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Tomatoes, lettuce, deli meats, bbq, and other items not date marked. Items were discarded

  • 12D – washing fruits and vegetables

    511-6-1.04(4)(g) – washing fruits & vegetables (pf)

    Points: 3

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables./observed raw meat placed in sink to thaw/removed cleaned sink properly /saw dirty dishes placed in sink to store for washing/removed advised again

  • 14C – single-use/single-service articles: properly stored, used

    511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)

    Points: 1

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: Observed single-service items stored on floor.

  • Date: 05-03-2023
  • Inspection Purpose: Routine
  • Score: 47
  • Inspector: Tiffany Schrader
  • Inspection Report
Violations
  • 1-2A – pic present, demonstrates knowledge, performs duties

    511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties./Educated as muchas possible on site and recommended additional training

  • 2-1B – hands clean and properly washed

    511-6-1.03(5)(c) – when to wash (p)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./instructed on proper handwashing

  • 2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed

    511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Employee observed touching ready to eat bread with bare hands when single-use gloves or utensils are required./bread was discarded instructed on no bare hand contat

  • 2-2B – proper eating, tasting, drinking, or tobacco use

    511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils./drinks were discarded

  • 2-2D – adequate handwashing facilities supplied & accessible

    511-6-1.07(3)(a) – handwashing cleanser, availability (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: No supply of hand cleaning liquid, powder, or bar soap was provided at the hand sink and/or group of two adjacent handwashing sinks./ Soap was brought to hand sink

  • 4-1A – food separated and protected

    511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed raw animal food stored over ready-to-eat food. Improper separation of raw food in prep top coolers Educated on seperation requirements and discarded and/or moved items

  • 4-2B – food-contact surfaces: cleaned & sanitized

    511-6-1.05(6)(o) – manual warewashing equipment, chemical sanitization using detergent sanitizers(c)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Equipment food-contact surfaces and utensils not sanitized./Instructed on proper dish washing procedures and recommendations made for washing until repairs can be made

  • 6-1A – proper cold holding temperatures

    511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)

    Points: 9

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food was discarded

  • 6-1B – proper hot holding temperatures

    511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)

    Points: 9

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: Observed hot potentially hazardous food received at less than 135 degrees Fahrenheit./items in warming cabinet discarded

  • 6-2 – proper date marking and disposition

    511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

  • 8-2B – toxic substances properly identified, stored, used

    511-6-1.07(6)(c) – storage, separation (p)

    Points: 4

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed sanitizer bucket stored on top of sugar/ bucket was relocated and discussed storage

  • 12A – contamination prevented during food preparation, storage, display

    511-6-1.04(4)(q) – food storage (c)

    Points: 3

    Corrected during inspection?: Yes

    Repeat: No

    Inspector Notes: Observed potatoes and oil stored on outside deck with no coverage.Discarded

  • 12B – personal cleanliness

    511-6-1.03(5)(i) – hair restraints (c)

    Points: 3

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: Observed employee with no hair restraint.

  • 18 – insects, rodents, and animals not present

    511-6-1.07(2)(m) – outer openings protected (c)

    Points: 3

    Corrected during inspection?: No

    Repeat: No

    Inspector Notes: Observed holes in screened area for smoker/must be repaired

South Summerville Baptist
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *