Big Shots Billiards

The secondary handsink for the back kitchen appears to have plumbing issues, and is labeled as non-functioning.

Observed wetness underneath the cutting board on the prep cooler. Ensure underneath the cutting board it cleaned, sanitized and properly air dried.

Observed some areas of needed cleaning behind some equipment. Please move equipment periodically and scrub floors to remove any areas of dark unclean looking areas. All food debris must be cleaned behind equipment nightly. Scrub areas around the fryers.

Observed mold and rust build-up along interior portions of bulk ice machine. Ice machine must be cleaned and sanitized within 72 hours.

Observed no suitable Certified Food Safety Manager (CFSM) for facility. The staff that are certified must have an active role in food preparation and oversee kitchen/kitchen staff. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed water temperature at bar hand sink not reaching at least 85ºF. Must address issue and have water reach required minimum temperature within 72 hours. Health Authority will follow-up to ensure corrections have been made.

Observed no clear clean-up procedure for vomiting and diarrheal events. Facility doesn't have most of the materials listed in their Ecolab written procedure. Must purchase Ecolab clean-up kit if this is the procedure that's going to be used (or purchase materials on own).

Observed martini glasses stored upright and dust inside on pitcher shelf in walkway to bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Glassware was move to warewash area for washing.

Observed ice bin at bar left uncovered while not in active use. Food must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.

Observed opening in ice machine and ice exposed to contamination. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. **Per the County Manager, ice machine will be required to be replaced within 30 days as it cannot be maintained clean and there is an opening in machine where ice is exposed to contamination.

Observed plastic forks and knives stored with lip-contact upright in expo window. Lip-contact part of utensils must be stored downright to prevent contamination.

Observed light bulbs out at kitchen entry near 3-comp sink. Must replace light bulbs.

Observed moldy mushrooms in reach in cooler underneath prep top unit in kitchen area. Also observed moldy oranges in reach in cooler near bar area. Food shall be safe, unadulterated, and honestly presented. COS by discarding.

Observed mold and rust build up inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean inside of ice machine within 72 hours.

Observed build up inside soda gun holsters at bar area. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. COS by cleaning out holsters and soda nozzles.

Observed container of moldy mushrooms with a prep date of 1/26/25. Must use or discard time/temperature control for safety (TCS) items within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed quat solution prepared above 400 ppm. A proper quat solution must be between 200-400 ppm. COS by making new solution of 200 ppm. Health Authority suggests to follow direction on bottle and use quat test strips to ensure it is not too high in concentration.

Observed large container of tartar sauce with a best by date of 1/25/25. Also observed container of sour cream with a best by date of 1/21/25. Must use or discard prepackaged items by their expiration date. COS by discarding.

Observed no person in charge present time of inspection. There must always be a person in charge at facility. A kitchen employee came during the middle of the inspection.

Observed Leslie Chambers listed as the Certified Food Safety Manager (CFSM) however, she is just a bartender and does not cook or oversee food preparation. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a qualified CFSM within 14 days. Kitchen employee Tyler O'Brien is currently in the process of obtaining a CFSM Certificate. Must be through an ANSI accredited program (ex: ServSafe).

Employees were unable to locate signed copies of the Employee Health Policy. Employees must be informed in a verifiable manner of their duty to report their health to the Person in Charge as it relates to foodborne illness. Must keep signed copies for all current employees in an easily accessible area for future inspections. Health Authority will email kitchen employee a blank copy.

Observed pitchers stored upside down on mat with debris on it next to reach in cooler in bar area. Food contact surfaces must be clean to the sight and touch. COS by cleaning mat and placing pitchers in 3 compartment sink to be rewashed.

Observed container of half & half opened for more than 24 hours without being date marked. Must date mark TCS prepackaged items with the date opened if held for more than 24 hours, and use within 7 days. COS by adding label.

Observed squeeze bottle of margarine in grill area without a label. Any food outside its original container needs a label bearing its common name. COS by adding label.

Observed no quat test strips at facility. Test strips provided were for sink and surface sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must obtain quat (quaternary ammonium) test strips.

Observed most current inspection report (73 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed mop stored directly in bucket when not in use. Also observed kegs stored directly on the floor of the walk in cooler. Must store all equipment at least 6 inches off the floor for cleaning purposes, and in a position to allow for adequate air drying.

Observed boxes of single use items (to-go bags, cups) stored directly on the floor underneath shelf in kitchen area. Must store single service items at least 6 inches off the floor. COS by moving to shelf.

Observed unfinished wooden plank propped under leg of 3 compartment sink. Also observed unfinished wooden plank under electrical next to mop sink. Nonfood contact surfaces must be smooth, durable, and corrosion resistant. Must replace or seal with a washable sealant.

Observed debris on floor of reach in freezer and reach in cooler to the right of the prep top unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean.

Observed significant grease build up on hood vents above fryer. All nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean vents.

Observed significant debris on floor of walk in cooler. Also observed significant mold-like build up in tub of mop sink. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must clean walk in cooler floor and replace tub of mop sink.

Observed significant holes in tile around and near utility lines next to mop sink. Also observed cracked tile underneath handwashing sink next to mop sink. All physical facilities must be maintained in a state of good repair. Must fix.

Observed build up in ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean deep clean inside ice machine within 72 hrs.

Observed several time/temperature control for safety (TCS) foods prepped on 11/20/24 in prep top unit. Must use or discard TCS items that require date marking within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed several containers of blue cheese dressing with an expiration date of September of 2024 and May of 2024, and Caesar dressing with an expiration date of June of 2024 stored in both reach in coolers. All prepackaged TCS foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS by discarding.

Observed no person in charge present time of inspection. There must always be a person in charge at facility.

Observed Leslie Chambers listed as the Certified Food Safety Manager (CFSM) however, she is just a bartender and does not cook or oversee food preparation. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a qualified CFSM within 14 days.

Observed handwashing sink in kitchen area with no hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf Must fix within 72 hrs.

Observed pitchers stored upside down on mat with debris on it next to reach in cooler near bar area. Food contact surface must be clean to the sight and touch. COS by placing pitchers in 3 compartment sink to be rewashed and wiping mat.

Observed build up on soda nozzles and soda gun holster at the bar. Food contact surfaces must be clean to the sight and touch. COS by cleaning and sanitizing.

Observed debris on floor of reach in freezer across from handwashing sink in kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must clean floor of reach in freezer.

Observed rust build up on shelves in reach in freezer. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean or replace shelves.

Observed significant debris on floor of walk in cooler. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must clean walk in cooler floor.

Observed no Employee Health Policy (EHP) for kitchen staff. There were signed forms for bartenders but not for the two guys that work in the kitchen. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food prep. Blank EHP forms were provided during previous inspection. If more forms are needed, may obtain from DPH website under Environmental Health/Food Service section. PIC must ensure all employees read and sign form.

Observed time/temperature control for safety (TCS) foods in reach-in cooler outside of walk-in being cold held above 41°F. Ambient temperature of cooler was 47°F with temperatures of TCS foods ranging between 44-47°F. There was a large build-up of ice on fan, which could be the cause of temperature abuse. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 41°F or below when being cold held. COS by discarding.

Observed substantial black mold build-up along the interior portions of bulk ice machine. All ice must be discarded. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum. Bagged ice must be used until ice machine is cleaned and sanitized.

Observed "Keystone Orange Multi-Surface Cleaner" being used to sanitize bar/table tops, however, this chemical is a cleaner and NOT a sanitizer. Must use an approved sanitizer such as chlorine, quat, or lactic acid. COS by setting up sanitizer bucket with chlorine.

Observed no person in charge present time of inspection. There must always be a person in charge at facility.

Observed Leslie Chambers listed as the Certified Food Safety Manager (CFSM) however, she is just a bartender and does not cook or oversee food preparation. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Must have a qualified CFSM within 14 days.

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food prep. Blank EHP forms were provided during previous inspection. If more forms are needed, may obtain from DPH website under Environmental Health/Food Service section. PIC must ensure all employees read and sign form.

Facility does not have established procedure for employees to follow when responding to vomiting or diarrheal events. See Rule below: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf CDC guidelines for clean up of vomiting and diarrhea was provided to person in charge during previous routine inspection.

Observed mold/mildew build-up in soda gun holster at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by having bartender clean and sanitize.

Observed build-up on blade of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Blade must be cleaned after each use.

Observed no food thermometer at facility. Towards end of inspection, facility received a delivery and could not check temperature because no adequate thermometer was provided. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Observed heavy grease build-up on hood vents, exterior of grill, and exterior of fryer. Entire area must be thoroughly cleaned to remove build-up.

Observed mold build-up on food storage shelves in walk-in cooler. Shelves must be thoroughly cleaned and sanitized.

Observed mold build-up on exterior of tubes connected to beer kegs in walk-in cooler. Tubes must be thoroughly cleaned and sanitized.

Must add self-closer to restroom doors.

Observed trash cans with no covers in restrooms. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Must provide trash cans with covers.

Physical facilities is in need of deep cleaning (kitchen and bar). The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Walk-in cooler does not have adequate lighting. Cooler is extremely dim. Must correct.

Observed improper cold holding temperatures with cheese at 43-45 deg F in the display cooler.

Person-in-Charge (PIC) is not a Certified Food Safety Manager and does not have sufficient knowledge of Georgia Food Code requirements based on responses to basic food safety. The PIC must be informed of Code requirements and maintain a level of knowledge to ensure safe food handling practices are followed. The PIC must also have a supervisory role.

Handsink by the 3-compartment sink in the back kitchen not working. This handsink has been broken for a while and must get repaired before the next inspection.

Observed TCS food (deli meat) in prep top/reach-in cooler not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Hood filter are in need of cleaning, ensure they are sufficiently cleaned by EOD. All equipment shall be kept clean and in good condition, including components of the fire suppression system.

Observed food debris in the bottom of the cooler. CA:. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed flooring underneath equipment, inside/within storage areas, and some walls built up with dirt, grime, grease.