Public House of Dahlonega

Observed cooling meatloaf in an ice bath that started cooling at 2:00 but had not reach 70 degrees Fahrenheit or less by 3:55. Meatloaves reheated to 165 in ovens before cooling process restarts. Advised facility to slice meatloaf at the start of the cooling process to increase surface area and facilitate cooling.

Observed that screen doors had gaps and that back kitchen door and screen door were propped open during delivery. Observed flies in establishment around open doors. Screen doors must be tight-fitting and kept closed during deliveries to prevent pest incursions.

Observed cucumber and lemons not stored covered/wrapped in the bar. Food items must be stored in containers with lids or properly wrapped to prevent contamination. COS items discarded.

Observed that the dumpster enclosure fence was leaning on the dumpsters/had fallen down. Observed that the concrete lids for the in-ground grease trap were broken. Observed that the walk-in freezer appeared to be thawing near the door. Advised that a work order is needed and temperature logs be kept. EHS will be back to verify that unit is still working and check logs. Observed that splash guard at handwash sink by 3-compartment sink had broken. Splash guard must be repaired/replaced or order at 3-compartment sink switched.

Observed TCS food items in the front food service cooler between 44 and 50 degrees. All TCS foods must be held at 41 degrees or colder. Facility to service cooler and verify that it is holding at 41 or colder before using it to store TCS foods. Observed TCS condiments held in prep top cooler cold well above the cold line resulting in temperatures of 53 degrees above the cold line and 41 degrees below the cold line. Staff informed of better methods to store sauces to meet cold holding temperatures.

Observed containers of sauce hot holding below 135 degrees. All items being hot held must be held at 135 or hotter. COS items discarded.

Observed a bags of mashed potatoes cooled over night and then bagged at 46 degrees. Per staff potatoes were bagged in under 20 minutes. Based on staff questions and cooling observations, item did not reach target times and temperatures. Items discarded and staff educated on cooling.

Observed bowls for saucing wings, batter/flour dredge, and milk dredge for fryers at 74 degrees, held under TPHC without proper documentation. Facility informed of proper TPHC procedures and items discarded. Facility submitted a new TPHC procedures form to inspector before the end of the inspection.

Observed that sanitizer buckets used to wipe counters had less than 200 ppm QUAT. QUAT sanitizer must be between 200-400 ppm to properly sanitize surfaces. COS staff informed and new buckets made to 200-300 ppm.

Observed an employee prepare a container of hot-held food (french onion soup?) when part of the food missed the container and landed on the employee's hand. The employee scooped the food from their hand into the container and set the container aside to serve. Employee informed of bare-hand contact rules and food discarded. Employee advised to wear gloves when scooping food to prevent this from happening again.

Observed containers of bulk spice and pepper stored uncovered. One container contained debris. COS Contaminated container discarded and lids added to the others.

Observed dry in-use wiping cloths left on counter tops. All in-use wiping cloths must be stored in a sanitizer bucket kept at proper sanitizer concentration. COS all dry wiping cloths removed.

Observed equipment handles with debris. Equipment handles must be cleaned as often as necessary to prevent debris accumulation and prevent contamination of clean or gloved hands. Observed that guard on stand mixer had debris. Observed debris under bar shelves. All food and non-food contact surfaces must be cleaned with sanitizer as often as necessary to keep them clean.

Observed food items kept under TPHC without proper documentation. Facility informed of proper TPHC procedures and items discarded.

Observed in-use tongs stored on oven handle where contamination of utensil is possible. Observed knives hanging on magnetic knife racks with debris. Observed food slicer with debris. All in use utensils must be stored washed, rinsed, and sanitized after every use and stored in a manner that prevents their contamination.

Observed equipment handles with debris. Equipment handles must be cleaned as often as necessary to prevent debris accumulation and prevent contamination of clean or gloved hands.

Observed improper storage order in the walk-in cooler that resulted in ready-to-eat foods being stored next to raw animal foods. Proper storage order must be followed in all coolers and freezers to prevent cross contamination between different food types. COS facility informed of proper storage order and items moved or discarded as needed.

Observed cooling food items that had not met target times and temperatures possibly due to improper cooling methods. Facility informed of target times and temperatures for cooling and proper cooling methods.

Observed food items kept under TPHC without proper documentation and bacon that had exceeded TPHC holding times. Facility informed of proper TPHC procedures and items discarded.

Observed food items in coolers that were kept past their expiration dates. COS All items that had expired were discarded. Facility to go through all coolers and freezer to ensure no other items had expired.

Observed that the handwashing sink on the far side of the cookline was inaccessible due to prep table placement. Observed that the handwashing sink in the server staging area was blocked by a trashcan. All handwashing sinks must be easily accessible and stocked with soap, paper towels, hot water and a conveniently placed trashcan.

Observed food handling employees in the kitchen in need of hair restraints and beard net. Employees informed of proper hygiene practices.

Observed employee in main kitchen with bracelets on wrists. COS Employee informed that a plain wedding band is the only acceptable jewelry and employee removed bracelets.

Observed dry in-use wiping cloths left on counter tops. All in-use wiping cloths must be stored in a sanitizer bucket kept at proper sanitizer concentration. COS all dry wiping cloths removed.

Observed employee wiping gloved hands on apron. Employee informed of proper glove use. Employee washed hands and changed gloves.

Observed potatoes being washed in the 3-compartment sink. Fruits and vegetables must be washed in the designated vegetable preparation sink. COS Employee informed, potatoes removed to correct sink, and the warewashing sink compartment sanitized.

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COS - all items labeled properly.

Working containers of food removed from original container not identified by common name. COS - all containers given the proper labeling.

Observed food debris on doors of dishmachine in kitchen. Observed dust on vent in dish pit. These areas must be kept clean and free of debris. COS areas cleaned and sanitized.