Georgia › Washington County › Tennille
Trackside Public House
102 W NORTH CENTRAL AVE , TENNILLE, GA 31089 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 25, 2026): Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B83August 25, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Observed pasta salad in RIC at 45 degrees F. Items must be cold held at 41 F or below. Food was discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed black substance on deflector of ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold Ice shall be discarded and machine shall be put out of use until the machine has been cleaned and sanitized.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed buildup on food debris on doors of coolers. Equipment should be cleaned at a frequency that prevents buildup of soil residue. Clean at end of shift or closing.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed meatballs dated 8/4 in RIC. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen. Meatballs were discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”B84June 5, 20263 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Observed all items in the prep top cooler 49-53F. Checked the cooler, and it was also reading 53F. 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 Food items were discarded by the PIC.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed black substance on the racks of the RIC. Equipment should be cleaned at a frequency that prevents buildup of soil residue. Clean at end of shift or closing.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed several containers with condiments and food not labeled with contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (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 FSP-150-000173. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.