Georgia › Houston County › Perry
Swanson
933 CARROLL ST , PERRY, GA 31069 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 1, 2026): Inspectors recorded 2 violations, 1 of them critical, involving temperature control.
Inspection history
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B88September 1, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control.
Observed several containers of dressing (44F-46F) stacked inside the walk-in cooler above 41F. The ambient air temperature of the walk-in cooler at 38F. Possibly, the food item was not cooled properly before being stored inside the walk-in cooler. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Dressing discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed the ice scoop handle touching the ice inside the ice bin at the drink dispenser next to the steam table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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. COS: PIC placed the ice scoop with the handle above the ice inside the bin.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”B88April 13, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed pans of baked chicken thighs (123°F) and baked chicken breast (129°F) inside the warmer cabinet. Ambient air temperature of the unit is 127°F. Temperature drop suddenly once the door opens, recommends have the unit serviced. 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 135°F or above, Person in charge removed the chicken in order to be reheated and adjusted the unit's temperature. Ambient air temperature increased to to 139F before leaving.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed container of cooked white rice cooling while tightly covered. Food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The container were air vented.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A96November 3, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving handwashing & hygiene.
Observed the hot water from the hand sink in the women's restroom at 78°F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have the temperature adjusted to 85°F or above.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”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 2813. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.