Employee Handled Raw Bacon, Prepared Food Without Washing Hands

Photo credit: Waffle House’s Facebook page

Check out the most recent food service inspections conducted by the Cherokee County Environmental Health Department between Oct. 1 and Oct. 8:

Bub-Ba-Q (Food Service Inspections)
10020 HWY 92 STE 100 WOODSTOCK, GA 30188
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October 1, 2014 Score: 80, Grade: B

Canton House (Food Service Inspections)
134 RIVERSTONE PKWY CANTON, GA 30114
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October 2, 2014 Score: 87, Grade: B

Hana Japanese Restaurant (Food Service Inspections)
147 REINHARDT COLLEGE PKWY STE 12 CANTON, GA 30114
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October 2, 2014 Score: 85, Grade: B

Hong Kong City (Food Service Inspections)
12050 HIGHWAY 92 STE 128 WOODSTOCK, GA 30188
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October 1, 2014 Score: 88, Grade: B

Jimmy Johns (Food Service Inspections)
12201 HWY 92 STE A WOODSTOCK, GA 30188
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October 1, 2014 Score: 96, Grade: A

McDonald’s (Food Service Inspections)
12156 HWY 92 STE 102 WOODSTOCK, GA 30189
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October 3, 2014 Score: 91, Grade: A

O’Charley’s (Food Service Inspections)
1409 RIVERSTONE PKWY CANTON, GA 30114
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October 2, 2014 Score: 91, Grade: A

Waffle House 1605 (Food Service Inspections)*
8018 CUMMING HWY CANTON, GA 30115
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October 6, 2014 Score: 78, Grade: C
October 2, 2014 Score: 78, Grade: C

An inspector on Oct. 2 visited Waffle House and made the following observations:

• Observed employee handling raw bacon and then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. The manager corrected and hands properly washed. Corrected on-site.
• Observed eggs above the grill with no times marked and at a improper temperature of 73 degrees F. The manager corrected and discarded eggs. Corrected on-site.
• Potentially hazardous food( grits and gravy) not held at 135 degrees Fahrenheit or above. The manager corrected and reheated food above 165 degrees F. Corrected on-site.
• Hot water sanitizing warewasher water pressure not between 15 and 25 pounds per square inch and must be corrected.

On a follow-up inspection held on Oct. 6, an inspector observed the following at the restaurant:

• Observed the dish machine not reaching the required 160 degrees F. plate level. The manager corrected and set up the 3 compartment sink for sanitizing dishes. Observed table tops wiped down with only soapy water and no sanitizer. The manager corrected and set up Quat sanitizer in spray bottles for sanitizing tables. Corrected on-site
• Observed eggs above the grill at a improper temperature of 65 degrees F. and no times marked on the eggs for using time as control. The manager must keep eggs at 0 below 41 degrees F. or use time as control with times marked on the eggs. The manager corrected and eggs marked and will be discarded at the 4 hour discard time. Corrected on-site.
• No time marking on container of food when time as public health control is used. The manager corrected and marked eggs with a 4 hour discard time. Corrected on-site.
• Observed cups not covered in the dispenser. The manager corrected and covered cups. Corrected on-site.
• Observed final rinse pressure for the dish machine too high and must be between 15-25 psi.
• Observed garbage can side door improperly left open and must be kept closed between uses.
• Back door improperly left open and must be kept closed.