Buffalo Grill

Observed a hotel pan containing cooked chicken stored next to boxes of raw chicken in the walk in cooler. Also observe open container of rice stored uncovered while cooling below the ac unit in the walk in cooler. PIC instructed to separate raw food from ready to eat foods in the preparation cooler. Observed vegetables stored next to raw chicken, shrimp, and ground beef. Also observed raw steak stored next to raw chicken in the reach in cooler. A plexiglass divider must be installed in the walk in cooler between boxes of raw chicken and ready to eat foods. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such.

Observed the reach in cooler at 48 degrees f. Rice in the reach in cooler was observed at 47 degrees f. PIC is using ice for all TCS foods including rice, shrimp, raw chicken, and raw beef. PIC advised that she received a quote to fix the cooler during the previous inspection, but it was too expensive. As a result, the cooler must be replaced by 8/10/2026. PIC advised that the cooler would use time as a public health control for rice only and place TCS foods and vegetables in the reach in cooler during the non peak time until the cooler is replaced. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 02/10/2026. A warning notice was issued. If the cooler is not repaired or replaced by 2/10/26, the permit will be temporarily suspended for lack of refrigeration. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed the knobs on the three compartment sink leaking. PIC will contact maintenance and have the leak repaired by 8/09/26. PIC will email a copy of the service work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov by 08/08/26.

Observed cooked rice inside the reach in cooler cooling without overhead protection. PIC corrected on site by covering the rice. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed the permit posted expired in 2025. Facility owes a payment of $250.00 to the Health Department. Must be paid by 8/7/26. If the permit is not paid by 8/7/26, the location will be subject to closure. A warning notice was issued. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed in use utensils stored in stagnant water at a temperature of 76 degrees f. PIC instructed that utensils must be stored in hot water and maintained at a temperature of 135 degrees f. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed the preparation cooler is not working. The location is attempting to use ice as a refrigerant. PIC was instructed during the previous inspection to have the preparation cooler replace or repaired. The cooler was not repaired. As a result, the cooler cannot be used and must be replaced by 8/10/26. Observed some of the shelves are beginning to rust in the walk in cooler. Shelves must be replaced by 8/15/2026. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed grease build-up on the housing area of the fryers. 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 floors beneath the shelves in the walk in cooler. 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 an employees' keys and wallet stored with food contact surfaces and above rice in the food preparation area. Also observed dust build up and pest in the light shield in the restrooms. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed the reach in cooler at 48 degrees f. Ground beef in the reach in cooler was observed at 46 degrees f. PIC is using ice for all TCS foods including shrimp, raw chicken, and raw beef. PIC advised that she received a quote to fix the cooler but it was too expensive. PIC advised that the cooler would use ice during the lunch rush and place TCS foods in the walk in cooler during the non peak time until the cooler is repaired. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov by 02/09/26. A follow up will be conducted on 2/4/26. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed a customer order a undercooked burger without the presence of a consumer advisory. The cashier asked how the customer wanted her burger cooked. The customer ordered the burger medium rear. PIC was advised that undercooked burgers could not be offered without a consumer advisory disclosure and reminder. PIC communicated that the establishments takes the customer's request to undercook the burger but most of the time they cook the burger well done.PIC advised that taking an order for a undercooked burger without a consumer advisory was a violation and to cease taking undercooked orders immediately. PIC advised the customer that their burger was going to be cooked well done. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital.

Observed a bus tub of chicken wings stored on top of the trash on next to the deep fryer. PIC corrected on site by moving the cooked chicken. 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed trash build up in the dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several containers of Coleslaw prepared on 7/18/25 were observed at 46 degrees. PIC discarded the coleslaw in question. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed the knobs on the three compartment sink leaking. PIC will contact maintenance and have the leak repaired by 7/28/25. PIC will email a copy of the service work order to robert.lewis1@dph.ga.gov by 7/28/25. rence 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.

Observed several staff members not wearing proper hair restraints while preparing food. PIC will provide hair restraints to anyone handling or preparing room by 7/25/25. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed wiping cloths stored in wiping cloth buckets containing quaternary ammonium sanitizing solution. The sanitizing solution was observed at 500 ppm. Wiping cloths stored in quat sanitizer must be stored between 200-400 ppm. PIC corrected on site by remaking the sanitizer solution. The sanitizer was then observed at 200 ppm after the PIC added water. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use ins.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken sitting in the three compartment sink at 48 degrees F. A staff member advised that it was a staging area prior to wings being cooked. CA- PIC advised to place raw chicken wings in the walk in cooler. PIC was also advised to use the prep sink for raw meat only. A colander can be used to wash vegetables in the three compartment sink. PIC will change the veggie preparation sink to a meat sink by 1/31/25. All TCS foods must maintain a minimum temperature of 41 degrees or below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed build up on some of the ceiling tile in the kitchen area. PIC advised to clean the ceiling on a regular basis to prevent build up. CA- PIC will have the remaining ceiling tile replaced by 2/25/25. 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.

Par cooked chicken stored with raw chicken in the walk in cooler.

Fryer basked wires broken and in bad repair.

Self-closure missing on the back door.

Reach in cooler gasket in bad repair Some of the shelves are in bad repair in the walk in cooler. Shelves also beginning to rust.

Dumpster plug missing. Hole observed in the front of the other dumpster.

Build up observed on the ceiling tile.

Observed season salt stored with disinfecting wipes and multi-purpose cleaner and Lysol stored with soy sauce and honey mustard packets on the front end.

Observed (2) pans of white rice and (1) pan of par cooked chicken in the walk in cooler with no preparation or disposal date. Also observed a container of coleslaw in the reach in cooler with no date marking. PIC added dates (COS).

Observed no hot water in the women and men's restroom. The water temperature in both restrooms got up to 54F degrees which does not met the requirement of 85 degrees. A plumber will need to be called immediately to fix the problem.

Observed the reach in freezer not holding an ambient temperature of 0F. Food in the freezer was not frozen, but was holding a temperature of 41F or below. Food is thawing. The freezer will need to fixed or replaced.

Observed the permit posted expired in 2023. Facility owe a payment of $250.00 to the Health Department. Must be paid in 10 days.

Observed the cutting board on the prep unit with deep cuts. Please sand the board down and seal or replace the board.

Observed a grease build-up on the back of the fryers.

Observed the ceilings in the kitchen with a thick dust/grease debris. Please schedule to have the ceilings cleaned. Also the top around the countertop in the dining room needs cleaning too. (Repeat).

Observed an employee's drink on the countertop on the front-end while food was getting bagged up (Repeat).