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Restaurant Inspections: November 20

A golf club and a sports bar were among the Lawrenceville, Ga. establishments that were inspected.

The following are restaurant health inspection scores as reported by Gwinnett County:

Collins Hill Golf Club, 585 Camp Perrin Road
Score: 90 A
Inspection Date: 
November 20
Previous Score: 93 A (6/11/12), 92 A (7/14/11)
Type of inspection:
 Routine
Violations: 6-1B, Violation of Code: [.04(6)(f) ] Hot-held potentially hazardous foods not maintained above 135oF; no time controls/documentation in place.
Hot dogs being hot-held on George Forman Grill below 135 degrees.
Hot dog were discarded. Potentially hazardous foods must be hot-held at 135oF or above. Corrected On-Site. New Violation. 15A, Violation of Code: [.05(1)(a) ] Shelves in linen/equipment area and one shelf in kitchen area are not washable/non-absorbant/easily cleanable. Please paint shelves so that they are washable. Shelves are made out of particle board. Shelves must be washable/non-absorbant/easily cleanable. New Violation. 15C, Violation of Code: [.05(7)(d) ] Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensil drawer needs to be cleaned out to remove dust, dirt, food residue and debris. Nonfood contact surfaces must be kept free of an accumulationof durst, dirt, foods residue and debris. New Violation.

Doc Greens, 1250 Scenic Highway
Score: 96 A
Inspection Date: 
November 20
Previous Score: 96 A (5/25/12), 100 A (12/13/11)
Type of inspection:
 Routine
Violations: 2-2D, Violation of Code: [.06(2)(o) ] Front hand sink (at register) being used to dump customer drinks at beginning of inspection. Ice was removed from sink and PIC was asked to ensure that hand sink is not used to dump drinks. Hand sinks are to be used for hand washing only, no other use is intended and/or permitted. Corrected On-Site. New Violation.

Arena Tavern, 2000 Satellite Boulevard
Score: 85 B
Inspection Date: 
November 20
Previous Score: 91 A (6/7/12), 94 A (12/5/11)
Type of inspection:
 Routine
Violations: 6-1A, Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. Multiple foods on the prep line were being held above 41 degrees. One prep cooler was not holding an ambient temperature of 41 degrees, cooler had ice on the top section but ice was not coming around the sides of the pans. Butter was sitting out at room temperature on prep line. 1/2 & 1/2 was being held above 41 degrees in bar cooler. Bar cooler only holding an air temperature of 45 degrees. Foods that had been in prep cooler less than 4 hours were rapidly cooled. Other foods were discarded. Cold-held potentially hazardous foods must be maintained below 41 degrees. Corrected On-Site. New Violation. 6-1B, Violation of Code: [.04(6)(f) ] Hot-held potentially hazardous foods not maintained above 135oF; no time controls/documentation in place.
A couple of food items on the hot-holding prep line and hot box were being held below 135 degrees. Pans were overfilled. Top portion was out of temperature. Advised CFSM/PIC to not overfill containers. Food was re-heated to proper temperature for hot holding. Hot-held potentially hazardous foods must be maintained above 135oF; no time controls/documentation in place. Corrected On-Site. New Violation. 6-2, Violation of Code: [.04(6)(g) ] Refrigerated, ready-to-eat, potentially hazardous food prepared and held in the establishment for more than 24 hours not clearly marked to indicate the date by which the manufacturer's package was opened. Several opened packages of cheese in the walk-in cooler were not properly date marked. Foods were properly date marked.
Once manufacturer's package is opened, these refrigerated, potentially hazardous foods must be marked with the date and only held for 7 days. Corrected On-Site. New Violation. 14A, Violation of Code: [.04(4)(k) ] In-use utensils for cold-held potentially hazardous foods not stored in a container of 41oF or colder water or in running water of sufficient velocity to flush particulates to the drain. Utensils/scoop for ice cream being stored in water on prep table. The water was at 94 degrees. The water was discarded and the utensils washed. Must store in-use utensils for moist foods in running water or at 41 degres or below for cold foods. Corrected On-Site. New Violation. 14A, Violation of Code: [.04(4)(k) ] While not in use, food preparation/dispensing utensils not stored with their handles above the top of the food and the container. Cup being used to scoop out ice at bar. Ice is being scooped out using the cup and no gloves on hands. Use a scoop with a handle and then store the scoop so that the handle is stored up above the food product. In-use utensils must be stored properly in between uses. New Violation. 15A, Violation of Code: [.05(6)(q) ] Prep cooler on the main prep line not holding an air temperature of 41 degrees or below. Facility is using ice in this cooler to try to keep foods cold. Please call service technician to repair cooler. Small meat cooler at end of prep line not holding an air temperature of 41 degrees or below. Temperature was turned down on this cooler and it was able to reach 36 degrees. Cold-holding equipment must be capable of holding an air temperature of 41 degrees or below. New Violation. 15A, Violation of Code: [.05(6)(a) ] Large chip containers in disrepair with major cracks in the containers. Please disgard these containers when you have a replacement storage area for the chips. Food contact equipment must be maintained in good repair. New Violation.

El Rancho Dominicano Restaurant, 1184 Lawrenceville Highway Suite B
Score: 92 A
Inspection Date: 
November 20
Previous Score: 74 C (11/15/12), 91 A (6/8/12)
Type of inspection:
 Follow-up
Violations: 1-2, Violation of Code: [.03(3)(a)-(d) ] Failure to employ a Certified Food Safety Manager. The person in charge stated that the facility did not currently have a food safety manager employed at the facility. No food safety manager certificates were posted at the time of inspection. The facility has 90 days from the opening of the facility to hire a certified food safety manager and the certificate should be posted in public view in the facility. New Violation. 4-2B, Violation of Code: [.05(6)(n) ] The mechanical dish machine that uses chlorine sanitizer was found to not be producing 50-100ppm chlorine sanitizer at the time of inspection. The person in charge was advised to have the machine repaired so that it produces 50-100 ppm chlorine sanitizer and to use the 3 compartment sink until the machine is repaired. New Violation.

Tooey's, 2003 Riverside Parkway
Score: 100 A
Inspection Date: 
November 20
Previous Score: Not Available
Type of inspection:
 Routine 
No Violations 

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