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Restaurant Inspections: November 5

After scoring perfect scores twice in a row, one Lawrenceville, Ga. fast food restaurant scores a U.

Restaurant Inspections: November 5

The following are restaurant health inspection scores as reported by Gwinnett County:

Subway #15871, 2380 Buford Drive
Score: 97 A
Inspection Date: 
November 5
Previous Score: 96 A (3/21/12), 93 A (8/8/11)
Type of inspection:
 Routine
Violations: 15A, Violation of Code: [.05(6)(a) ] Reachin cooler has condensation dripping from fan inside. Had person in charge add a pan to catch falling water and move sealed bags of cheese from underneath dripping water. Person in charge a part has been ordered to repair cooler. The cooler must be kept in good repair. Corrected On-Site. New Violation. 16B, Violation of Code: [.06(2)(r) ] Faucet at 3 compartment sink is leaking. Faucet must be maintained in good repair. New Violation.

Dairy Queen, 611 Crogan Street
Score: 92 A
Inspection Date: 
November 5
Previous Score: 99 A (3/15/12), 91 A (11/7/11)
Type of inspection:
 Routine
Violations: 4-2B, Violation of Code: [.05(6)(n) ] At the time of inspection observed employee wash knife in 3-compartment sink and not immerse in QUAT sanitizer for at least 30 seconds. Observed another employee rinse parts of the ice cream machine in the mop sink. Employees were told to use the wash, rinse, sanitize procedure. Dishes were correctly washed, rinsed, and sanitized. Equipment and dishes need to be immersed in the chemical sanitizer with the correct concentration for the correct amount of time. Corrected On-Site. New Violation. 8-2B, Violation of Code: [.07(6)(g) ] Quat Sanitizer in 3-compartment sink had a concentration of 500 ppm. Sanitizer concentration was corrected at time of inspection. Advised person-in-charge to have someone service leak in sink sanitizer. Chemical sanitizer should have the appropriate concentration as stated by manufacturer (150-400 ppm). Corrected On-Site. New Violation.

Burger King, 1939 Duluth Highway
Score: 65 U
Inspection Date: 
November 5
Previous Score: 100 A (1/14/12), 100 A (7/1/11)
Type of inspection:
 Routine
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Employee did not wash hands before putting on a new pair of gloves after touching raw hamburger meat, working in dishwash area, touching ready-to-eat food containers.
Employee removed gloves and washed hands. Employees must wash hands immediately before putting on a new pair of gloves. Corrected On-Site. New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Food not protected from contamination by separating raw animal foods during storage, prep, holding, and display from raw or cooked ready-to-eat foods. Raw bacon being stored above ready-to-eat foods in the walk-in cooler. Raw chicken and raw hamburgers being stored by french toast sticks in the walk-in freezer. Employee touch raw hamburger meat with gloved hands and then touched handles of hot-hold unit containers, used spray arm in dish wash area and retrieved items from dry storage area with the same gloved hands.
Items were moved and stored in the correct location. Gloves were removed and hands were washed. Handles of the containers and spray arm were wiped down with sanitizer. Raw animal foods must be stored according to their final internal cook temperature and ready-to-eat foods must be stored above all raw animal foods. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(a)1 ] The nozzles of the coke machine in the dining room and the back prep area were unclean with mold build-up. Several utensils were unclean that were being stored as clean. These utensils had old food debris on them. Coke nozzles and utensils were washed, rinsed and sanitized. Equipment and utensils that are food contact surfaces must be kept clean to sight and touch. Corrected On-Site. New Violation. 6-1B, Violation of Code: [.04(6)(f) ] Hot-held potentially hazardous foods not maintained above 135oF; no time controls/documentation in place. Many foods that were being hot-held were found to be below 135 degrees. Tender Crisp Chicken, Fried Chicken Breast, Chicken Tenders, Chicken Nuggets, Fish Patties were all above 135 degrees in the hot-holding trays on the prep line. All foods out of temperature were discarded.Hot-held potentially hazardous foods must be maintained above 135 degrees. Corrected On-Site. New Violation. 6-1D, Violation of Code: [.04(6)(i) ] Pan of sliced tomatoes that were put on time control were either labeled with the wrong time or were not discarded at the proper time; the label found at 3:45 pm was labeled with a discard time of 1:00 pm. Two other pans had a discard time of 6:00 pm. 
The tomatoes were discarded. When using time as a public health control, foods must be labeled and discarded according the written plan, which has been prepared in advance. Foods must be discarded after 4 hours. Corrected On-Site. New Violation. 12C, Violation of Code: [.04(4)(m) ] In-use, wet wiping cloths not stored in an approved sanitizing solution (100 ppm available chlorine or 300 ppm available Quat). In-use wiping cloth bucket had a sanitizer level of less than 25 ppm. Sanitizer was dumped out and re-mixed. Santizer in wiping cloth buckets, that utilize chlorine sanitizer, must be at 100 ppm. Corrected On-Site. New Violation. 14D, Violation of Code: [.04(4)(n) ] Single-use gloves were used for multiple tasks that present risk for cross-contamination. Single-use gloves were being used to open packages of raw hamburger meat and put the hamburgers on the grill. The employee then used the same gloves to handle the red utensil to remove the cooked burgers from the grill. The same employee used the same gloved hands to grap the hamburger containers and take them to the hot hold area on the line. Employees working on the line then grapped these same container handles therefore creating cross-contamination of the raw hamburger meat. The same employee with the same gloves on also went to work in the dishwash area, squeezed out wiping cloth from santizer bucket and the back storage room without changing gloves or washing hands. This presents multiple cross-contamination issues. The gloves were discarded and employee washed hands. Single-use gloves can only be used for one task and then must be discarded. Corrected On-Site. New Violation.


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