Tuesday, July 14, 2009
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The following food service establishment inspection reports were provided by the Environmental Health Division of the Rockdale County Health Department and the Newton County Health Department. Restaurants that score from 90 to 100 get a letter grade A; those that rate 80-89 get a B; a tally of 70-79 is a C; and below 70 is a U, or unacceptable. A restaurant scoring 70 or above is allowed to operate if there are no critical violations. If a facility is rated U on consecutive inspections, it must close and the owner must prove that it can be operated safely before reopening is allowed.
· Domino's Pizza, 82/B, 1065 Access Road, Covington. Date: 05/22/09. Violations: Not colding holding food properly--must cold hold food at 41F or cooler. Food sitting out had 8 hour time limit (should be 6 hours) and no written time control procedures available at time of inspection--must follow correct "time control" procedures. Chem bottle hanging and nozzle touching pizza boxes-must store chemicals properly; chemicals next to napkins-store chemicals properly, chemical bottle had no label on it--must have common name of chemical on bottle. Door on prep cooler not closing properly, raw wood exposed at prep area counter--need to fix or replace items. No air gap on 3 compartment sink-must have backflow prevention on drain lines of sink--60 days to install. Hose end down in mop sink--must store above flood plain of sink.
· Chicago Billards, 97/A, 6259 Highway 278, Covington. Date: 05/28/09. Violations: Dirty between fryer and oven, dirty vent-a-hood--need to clean items. Dirty walls behind freezer, dirty ceiling tiles around air vents out in pool room area--need to clean items. Wet mop stored in bucket-must hand up to air dry between uses. Kitchen door dirty-need to clean.
· New China, 55/U, 3816 Salem Road, Covington. Date: 05/29/09. Violations: Observed bare hand contact with snow peas--no bare hand contact is allowed use gloves/utensils. CFSM not aware of employee health policy--symptoms, illnesses when to report, restrict--become knowledgable of health policy. No soap at back hand sink at arrival os inspection--corrected. Hand sink knobs & back hand sink are unclean--clean knobs. Back hand sink was not easily accessible at arrival of inspection--needs to be accessible. Slicer, can opener, utensils and drink nozzles are unclean to sight/touch-visbile food debris--clean sanitize all. Chicken cooked beside fryers not being maintained at 41F no time documentation. Chicken should be kept in white fridge at all times at 41F. Ready to eat potentially hazardous foods not date marked as required. Unlabeled spice containers observed--label all containers with the common name of foods. Using printed menus as liners in egg roll baskets--use paper twowels instead. Foods on floor in walk in freezer--keep off floor at least 6 inches. Employees must keep fingernails short & clean while working with foods--2 employees with long/unclean nails. Wiping cloths not kept in sanitizer between uses-keep cloths in sanitizer between uses. Most recent inspection report was not posted. Choking poster not posted. Bowls stored in foods/ used as scoops--use scoops with handles. Cleaver stored between prep table and prep cooler. Utensils stored on unclean shelf and dish sink area-ensure shelf if clean. Re-using single soy sauce buckets-do not re-use soy sauce buckets. Unclean non food contact surfaces--gasket on prep cooler, prep cooler doors/handles, white fridge door surfaces, tables, shelves, prep cooler lid, etc. keep areas clean and do it more often. Interior of walk in cooler unclean (floors). Both hand sinks in kitchen do not have adequate hot/cold water pressure-Increase the hot/cold water pressure at both sinks. No backflow preventers provided at water lines on the Wok station and steam table. Install back flow preventers. Physical facilities--floors are unclean throughout kitchen--clean the floors and do it more frequently.