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CRYSTAL FALLS GOLF CLUB, LLC
416 CRYSTAL FALLS FAIRWAY , DAWSONVILLE, GA 30534 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 28, 2026): Inspectors recorded 5 violations, 4 of them critical, involving food source, temperature control and handwashing & hygiene.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C74September 28, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving food source, temperature control and handwashing & hygiene.
Observed cheese with mold-like growth. Observed lettuce that had areas of brown deterioration. Informed PIC. Products discarded.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 door prep top cooler had TCS foods held both in the top of the unit as well as in the bottom of the unit. Foods in the bottom of the unit temped at 41 degrees F or below. All foods in the top of the unit (including egg salad, chicken salad, sliced onions, pimento cheese dip, and sliced cheese) temped at 43 degrees F or above and were discarded by the PIC. Discussed no longer holding food in the top of the cooler overnight. At end of day, food shall be moved to either the bottom level of the prep top cooler or to the walk in cooler in order to retain the appropriate temperature.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Cooked Time/Temperature Control for Safety Food (chili) not cooled from 135F to 41F within 6 hours. The chili has been cooling since Friday evening in the bottom of the prep top cooler in a crock pot. Chili temped at 45 degrees F. Chili voluntarily discarded. Discussed putting chili into shallower pans in ice bath to cool quicker and monitor temperature to ensure cooling parameters area being met.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Hot water valve at hand sink not functioning and is broken. Hot water of at least 85 degrees F shall be used to wash hands. Informed PIC. Work order placed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed grill uncleaned after last service. Food and grease stuck to grates of grill. Knobs on all stoves/grills seen with a layer of grime. Informed PIC kitchen must be cleaned daily.
−4 points · Cited as “511-6-1.05(7)(c) - cooking & baking equipment (c)”A94March 5, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Shredded chicken @ 50 F in walk-in cooler being cooled in zip lock bag fully closed not allowing for productive continued cooling. Per Person in charge shredded chicken was put in walk-in-cooler @ 11: 00 a.m. Discussed cooling method and times( 135F-70F in2 hrs, 70F-41F in 4 hrs. 135F-41F total of 6 hrs).COS: Shredded chicken was put on trays for rapid cooling :.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Food handlers handling food without hair restraint. A hat or hair net worn properly to restrain loose hair is required. COS: Food handlers put on hat.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”A100September 10, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A96March 13, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving management & training.
No Certified Food Safety Manager on staff. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the foodservice establishment during all hours of operation. Manager will schedule a class/exam and provide a copy of the certificate within 30 days. CORRECTED ON 06/26/25 CFSM Donna Kenedy- certificate good until 06/26/2030.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”B88September 6, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Cooked Time/Temperature Control for Safety Food (chili) not cooled from 135F to 41F within 6 hours. (Cooling overnight in walk-in-cooler with temperatures of 49F-44F). COS: Chili voluntarily discarded. Discussed putting chili into shallower pans in ice bath to cool quicker and monitor temperature to ensure cooling parameters area being met.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Cell phone, keys, laying on edge of slicer . Designate an area away from food handling/food storage/equipment where employee's personal items may be stored to prevent contamination of food/food contact surfaces. COS: Cell phone and keys moved to office, and slicer moved to 3-compartment sink for cleaning.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B87March 22, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and management & training.
Chili in large stock pot in walk-in cooler from cooking yesterday and cooling overnight with temperatures of 48F - 50F. Not temperature was taken during cooling process to ensure cooling as required from 135F to 70F in 2 hours and cooling did not take place as required from 135F to 41F with a total of 6 hours. COS: Chili voluntarily discarded. Discussed putting chili into shallower pans in ice bath to cool quicker and monitor temperature to ensure cooling parameters area being met.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Chlorine sanitizer registered 0ppm at the low temp chemical sanitizing warewashing machine. COS: New bottle of sanitizer hooked-up to machine by person-in-charge (PIC), supply line primed and rechecked to ensure sanitizer dispensing at 50 - 100 ppm as required. Check level with provided test strips to ensure proper amount of sanitizer is dispensing.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit F-042-2008-00011. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.