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Restaurant Inspections: September 25

One hotel's breakfast bar earned them a C and a fast food restaurant was cited for not having "extra crispy" bacon.

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

Burger King Restaurant #6427, 445 Grayson Highway 
Score: 90 A
Inspection Date: 
September 25
Previous Score: 99 A (1/10/12), 97 A (7/25/11)
Type of inspection:
 Routine
Violations: 6-1B, Violation of Code: [.04(6)(f) ] Tater tots in the hot holding unit were 90F and 113F. Tater tots were discarded. Tater tots must be held at 135F or higher.Three containers of bacon (not crispy)that were cooked yesterday were held at room temperature on the cookline shelf (72F). Yesterdays bacon was discarded. Three pans of bacon (not crispy) that were cooked 3 hours ago were held at room temperature on cookline shelf (73.5F). Today's baconcwere reheated until they were crispy/non-potentially hazardous. Bacon must be held at 135F or higher or if held at room temperature, bacon must be extra crispy. Corrected On-Site. New Violation. 15C, Violation of Code: [.05(7)(a)2,3 ] Observed grease/buildup accumulated in/on the fryer cabinets. Clean and maintain fryers. New Violation.

Subway 19400, 4850 Sugarloaf Parkway #208
Score: 89 B
Inspection Date: 
September 25
Previous Score: 87 B (7/12/12), 74 C (7/8/12)
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 (as noted on temperature observations). All potentially hazardous cold-held foods not maintained at 41 degrees Fahrenheit or below for less than 4 hours were placed in walk-in cooler to rapidly cool to 41 degrees Fahrenheit within allowed time. All cold-held potentially hazardous foods not maintained at 41 degrees Fahrenheit or below for more than 4 hours were discarded. Must ensure all cold held potentially hazardous foods are maintained at 41 degrees Fahrenhiet or below. Corrected On-Site. Repeat Violation.

Marcos Pizza, 3375 Sugarloaf Parkway Suite 102 
Score: 100 A
Inspection Date: 
September 25
Previous Score: None Available
Type of inspection:
 Routine
No Violations

Hampton Inn, 1135 Lakes Parkway
Score: 70 C
Inspection Date: 
September 25
Previous Score: 97 A (10/27/11), 95 A (4/18/11)
Type of inspection:
 Routine
Violations: 1-2, Violation of Code: [.03(1)(a)-(c) ] Person in charge of breakfast service is not knowledgeable about proper sanitization (did not know where the test strips were and how to use them, did not know the proper strength of sanitizer used for food contact surfaces) of food contact surfaces and time control requirements as outlined in the written procedure in the prep area. Person in charge was also unaware of the employee health policy (symptoms, illness, reporting requirements for both the employees and management). Food safety manager was not currently working. However, the designated person in charge must be thoroughly trained to have the same operational knowledge regarding the protection of food safety. / Inspector reviewed general knowledge with the person in charge during the inspection. Further training by the manager is needed. Food safety manager arrived at the end of the inspection. Corrected On-Site. New Violation. 2-2D, Violation of Code: [.06(2)(o) ] Handwashing sink in the kitchen is blocked by a large cart and a container of Swiffer refills is in the sink basin. Make sure the handwashing sink is free of any items AND not blocked. The sink must be accessible for handwashing. / Removed item from sink and moved cart. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(a)1 ] Improper cleaning procedure: Employee using the dish sink to only rinse the container of waffle mix for reuse. The waffle mix was held under time as a public health control. When the first batch of mix was discarded, the employee went to the sink to wash the container. Residue and food particles were still in the spout and bottom of the container. All food contact surfaces must be washed, rinsed, and sanitized to be completely clean to both sight and touch. / Employee re-washed the container and parts. Employee also setup sanitizer in sink basin with the assistance of the inspector. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(b) ] Countertops in the kitchen are being wiped using spray bottle with wiping cloth (there is not a sanitizer bucket prepared). When using sanitizer in spray bottle, use a paper towel to wipe the dining tables and countertops. / Person in charge has switched to paper towel. Corrected On-Site. New Violation. 6-1D, Violation of Code: [.04(6)(i) ] 1. None of the food items held under time as a control are labeled or marked. Do label the foods with both start time and discard deadline. Discard all of the time controlled foods on the breakfast counter and start again with proper labeling or marking. Foods held under time as a control must be labeled or marked to indicate the length of time which they will be held according to this procedure. 2. Written procedure does not specify that the foods will be labeled or marked; the written procedure also lists the yogurt as being both time controlled and temperature controlled. Know that if proper temperature can be effectively maintained for the yogurt cups, they can be removed from the time control procedure. If the hotel chooses to keep the yogurt under only time control while served on the breakfast counter, it will also need to be labeled individually. Revise the written procedure to properly address how the food packages or containers will be marked with start and discard time OR alternate method of identification which corresponds to the time frame. / Person in charge has discarded the food items. Revise the written procedure. New Violation. 8-2B, Violation of Code: [.07(6)(g) ] Quaternary ammonium sanitizer in spray bottle has not been diluted to the proper strength for sanitizing food-contact surfaces. The quaternary ammonium sanitizer is over 500 ppm. The product specifies acceptable usage range of 150 ppm - 400 ppm. When dispensing the sanitizer from the chemical feeder, dilute the product to 150 ppm - 400 ppm. / Person in charge has diluted the product with the assistance of the inspector. Corrected On-Site. New Violation. 8-2B, Violation of Code: [.04(4)(u) ] Breads, muffins, bagels stored unwrapped in a container; hot foods and cereal in containers that require guests to open lids in order to obtain foods. Sneeze guards observed on a tables which are exposed on the back and side to guests passing by AND none of the sneeze guards are shielded on sides. Advised person in charge that foods have to be protected from contamination by being stored under properly designed sneeze guards, being individually wrapped, or being provided in a protective dispenser. Repeat Violation. 8-2B, Violation of Code: [.04(4)(q) ] Boxes of packaged coffee are stored in contact with the floor. Move the boxes of coffee off of the floor. Keep the food packages at least six inches off of the floor. New Violation. 12B, Violation of Code: [.03(5)(i) ] Employee not wearing a means of hair restraint while slicing lemons and strawberries for the fruit essence water placed in a self-service decanter. Employees with hair longer than 1/2 inch must wear a means of hair restraint when engaged in food preparation/handling unpackaged foods. New Violation. 14C, Violation of Code: [.05(10)(e) ] Single-use food containers in the plastic sleeve are stored underneath the dishwashing compartment sinks. The packages are soiled with liquid residue and debris. Move these food service items to a clean, dry location, as specified in the food service regulations. New Violation. 14C, Violation of Code: [.05(10)(g)(1)&(3) ] Single-use knives on the breakfast counter are not stored with just handles facing upward. Turn the other knives down to ensure that food contact surface is protected from contamination. New Violation.

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