Gezzo's Surf & Grille

Observed the walk in cooler did not meet temperature requirements of 41 degrees or below. TCS foods including sour cream, lettuce, and tomatoes did not meet temperature requirements. PIC corrected on site by adding TCS products to an ice bath 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 mold build up in the chute of the ice machine. PIC instructed to cease using the ice machine until it is deep cleaned. Also observed a red cutting board that contained severe stains. PIC corrected on site by discarding the cutting board. 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 wiping cloth buckets containing chlorine did not meet the required concentration of 50-100 ppm. PIC corrected on site by remaking the sanitizer. Wiping clothes were originally observed at 10 ppm. Once remade, the chlorine sanitizer was observed at 50 ppm. 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 instructions.

Observed rust and food build up on shelves in the kitchen. PIC will have the shelves cleaned by 08/01/26. 511-6-1.05(2)(h) - Nonfood-Contact Surfaces (C) (h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed the ice scoop container with a build up on the interior end surface. Also, observed the drink nozzles on the drink machine heavily stained. The nozzles must be replaced. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less f.

Observed a sanitizer bucket at 200 PPM chlorine solution. The sanitizer bucket was remade to 50 PPM chlorine (COS).

Observed a chemical bottle without a name on it to properly identify what was in the bottle. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed the container for chips with a large crack on the side. PIC removed the container and replaced it (COS). 511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf and (v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf (II) By disassembling without the use of tools, Pf or (III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf 2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Observed the clean dishes shelves in the dish area with an accumulation of rust build up. The shelves must be cleaned and resealed or replaced. 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 chemical bottles hanging on the sanitizer side of the 3-compartment sink. Once used chemical should be returned back to the proper storage area. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P.

Observed a chemical bottle sitting by the grill without a label to identify what was in the bottle. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed an excessive amount of fruit flies underneath the cabinet of the drink machine. Also, observed a few flies throughout the kitchen. Cook's Pest Control company treated the facility on 7/23/25 with no findings noted. Pest control will need to retreat the facility by 8/1/25 for fruit flies and flies. Please submit a copy of the report to sabrina.young@dph.ga.gov 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed the scoop for the chips on the hot line stored on top of the equipment. Advised PIC to get a scoop holder that covers the scoop to protect it from contamination. 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 floor underneath the cabinet of the drink machine in bad repair. The area must be cleaned and repaired.

Observed the ventilation system (HVAC) inadequate as evidenced by condensation on the HVAC vents in the dish area and on the front-end by the door going into the kitchen. Please have technician to check the vents to avoid contamination of food items.

Observed no soap at the handwashing sink in the prep room/dishwashing area. PIC stated that they were advised to use the dispenser labeled "hand sanitizer" stored by the clean dishes until the dispenser was fixed. PIC stated that he think it is soap, but wasn't sure. PIC sent an employee to purchase hand soap for the sink (COS).

Observed the drink nozzles on the drink machine in need of replacing due to deep staining. PIC removed one nozzle and clean it, but stated the facility will order new nozzles.

Observed the scoop for the chips on the hot line stored on the table. Advised PIC to get a scoop holder that covers the scoop to protect it from contamination. As a temporarily measure a metal pan was placed by the chip warmer for the scoop (COS). Observed a utensil used for the queso machine stored in water at 75F. Utensils should be at water temperatures of 135F or above. PIC put the water on the grill to get the temperature to 135F or above (COS).

Observed dishes stacked with water in them. Make sure to properly air dry dishes before stacking them for storage.

Observed the food storage shelves in the walk in cooler and the clean dishes storage shelf in the dish room with rust on them. Please clean the shelves and paint with a food grade paint.

Observed the blowers (vent) in the walk in cooler with a thick dust debris. Please clean regularly.

Observed the walk in cooler with an excessive leak coming from the ceiling. The leak must be repaired within 5 days to avoid contamination of food items. Please avoid placing food items below the leak. Email a copy of the work order to sabrina.young@dph.ga.gov by 2/3/25.

Observed HVAC vents in both restrooms in need of cleaning due to dust accumulation.

Observed the floor behind the dessert display unit in need of cleaning due to old food debris. Observed the silver ceiling tile by the ventilation hood system in need of cleaning due to rust. Please clean then properly seal the vent tile to avoid contamination of food products.

Observed an employee's cup stored on the shelf with seasonings, clean gloves, and vinegar. All personal items should be labeled and stored in a designated area.

Observed raw expose wood in the dry storage room. The wood will need to be painted with a heavy-duty nonabsorbent paint that will make the surface smooth, easily cleanable, and nonabsorbent.

Observed a few flies in the facility flying over the prep table and in the dining room. Have pest control to treat the exterior of building for flies during the next visit. Email a copy of the report for July 2024 visit.

Observed the hot water temperatures at the front handwashing sink, and the men and women's restroom at 84F. Please schedule a plumber to service the sinks. Email a copy of the work order stating what was wrong with the hot water and the temperature at each sink once repairs have been made.

Observed black and pinto beans stored in the walk in cooler with no cover to protect from contamination.

Observed two sticky traps for insects bait placed improperly in the facility. One stored on top of the paper towel dispenser and another one place on a paddle like utensil above the 3-compartment sink.

Observed the blowers (vent) in the walk in cooler with a thick dust debris. Please clean regularly.

Observed the walk in cooler with a condensation drip. Please service a repair for the unit it is causing water to nest on the bottom floor.

Observed the ceiling by the HVAC vents on the food line (front area) in need of cleaning due to dust debris. Also observed water nesting on the floor in the walk in cooler. Please clean all areas.

Observed the ceiling tile stained in the prep area and damaged around the HVAC vent on the hot line. Also, observed small holes on the wall by the handwashing sink in the prep area. These will need to be properly sealed to prevent bugs from coming into the kitchen area.

Observed the light shield stained in the prep area.

Observed an employee's cup stored on the shelf with can goods and gloves. All employees items should be in a designated area away from food items being served.

Observed prepped taco meat, queso cheese, and tomatoes with no preparation or disposal date. PIC discarded food items. (COS) (Repeat).

Observed (6) pans of black beans cooling improperly in the walk in cooler without overhead protection. Make sure the items that are cooling have overhead protection to help prevent contamination.

Observed the ceiling by the HVAC vents on the food line (front area) in need of cleaning due to dust debris. Also observed water nesting on the floor in the walk in cooler. Please clean all areas.