Crystal Lake Restaurant

Observed multiple produce items (oranges, green peppers, blueberries, and black berries) within reach-in cooler and walk-in cooler molding. PIC started the process of discarding items. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P.

Observed the location with no CFSM (Certified Food Safety Manager) within the facility. A food safety manager certification must be obtained within 30 days. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed utensils in drawer with stuck on food and grease accumulation and interior of dish machine with accumulation. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed chlorine test strip for dish machine expired. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Observed prep top cooler leaking onto the floor. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed interior of cabinet containing beer kegs with liquid accumulation and interior of prep-top cooler lid with brown accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed grease accumulation on wall behind fryers, holes on wall behind prep sink and hole behind fryer. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf.

Observed excessive dust and rust accumulation on vents throughout the facility. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

Observed expired cheese in the walk in cooler. Also observed several TCS foods including cooked sausage and deli meat not properly date marked in the walk in cooler. PIC corrected on site by properly date marking. Expired cheese was discarded. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 (5°C) or below for a maximum of 7 days after the original container is opened. The day the orig.

Observed the location does not have a CFSM. PIC advised that a Certified Food Safety Manager Certificate must be obtained within 30 days. 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed an employee must wash hands before returning to work not provided at all handsinks including the restrooms. PIC will install employee must wash hands signs at all handsinks by 4/23/2026. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed build up on shelves above the three compartment sink . 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed there was no person in charge or staff in the kitchen area but I observed a 15-20 pound bag of raw chicken wings in the meat sink. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:.

Observed mold build up in the ice machine. PIC must clean the ice machine on a weekly basis. Also observed old debris from food in the warming cabinet. PIC must clean the hot holding cabinet after use.

Observed several expired foods including deli meat (Turkey) and chili with an expiration date of 9/26/25 and 9/27/25. Several raw foods including chicken and beef not properly date marked. Please discard all expired foods.

Observed a bag of raw chicken wings improperly thawing in the meat sink with no active staff or PIC present.

Observed the exterior of equipment contained build up. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up on the wall near the dishwasher area.

Knives stored in a dirty container in the food preparation area.CA-PIC rewashed the container of knives.

Observed wastewater lines coming from the draft beer in the bar area not properly draining into a floor drain. The wastewater lines area draining into a beer picture causing the waste to overflow. Also observed condensation build up in the bottom of the reach in cooler in the food preparation area. PIC will not store any food below the condensation fan. PIC will place a work order and have the condensation leak repaired by 4/25/25. PIC will email a copy of the completed service work order for the bar and reach in cooler to robert.lewis1@dph.ga.gov by 4/23/25. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

An in-use utensil was not stored with the handle above the top of the food and the container. Observed scoop handle stored in product in the sugar bin. PIC corrected on site by removing the scoop. CA- PIC will store all scoops in a clean dry container or the product with the handle sticking up.

Knives stored in a dirty container in the food preparation area.CA-PIC rewashed the container of knives.

Observed wall paint peeling in the three-compartment sink area. The wall must be repaired and painted as a corrective action. PIC will repair and paint the wall by 04/25/24. This is a repeat violation. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed inadequate lighting in the walk-in cooler. Lighting must be efficient enough to observe food and food contact surfaces in the walk-in cooler.

Observed raw chicken stored next to dressings horizontally in the walk in cooler. Raw fish was also stored next to ground beef in the walk in cooler. PIC corrected on site by placing TCS raw foods in the proper hierarchy based on food code requirements.

Observed soda guns in the bar area that contained buildup resembling a slime/mold like substance. PIC advised to wash, rinse, and sanitize soda gun nozzles and spouts. CA- PIC will clean and sanitize all soda guns.

Observed wall paint peeling in the three-compartment sink area. The wall must be repaired and painted as a corrective action. PIC will repair and paint the wall by 11/1/24. Observed build up on mechanical air conditioner vents in the kitchen area. CA- Ceiling vents must be cleaned on a regular basis (weekly) to prevent build up. PIC advised that he would ensure that vents are properly maintained.

Raw beef stor3ed above cheese in the walk in cooler.

6-8 foot BBQ grill used by the facility to cook chicken located in the parking lot does not have overhead protection.

Hotel pans in the warmer contained food debris.

Current inspection report not posted. Inspection report dated 5/3/23 was improperly displayed. The most current inspection report with a score of 88 was not posted.

Ceiling and wall must be painted in the mop closet and bar storage. Wall in bad repair below the dish machine.