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Tim’s Country Kitchen, located at 175 Banks Sta in Fayetteville, received a score of 37 points out of a possible 100 points during their 12/10/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several foodborne illness and public health intervention violations including hand washing, hand sink maintenance, food packaging integrity, food contact surfaces, hot holding, and date marking. CA: Facility shall addressed and prevent foodborne illness and public health intervetion violations and maintain active managerial control over the facility.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee go from raw chicken to raw pork without washing their hands. COS. Employee removed gloves and washed hands. CA: When changing tasks, such as going from handling raw chicken to raw pork, employees shall wash hands.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee drinks in single-use cups without a lid and straw and in water bottles that were stored on/with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hand sink not stocked with hand soap. COS. Stocked. CA: Hand cleanser shall be available at all hand sinks.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hand sink not stocked with papertowels. COS. Stocked. CA: Hand drying provisions shall be available at all hand sinks.
Violation #6:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(3)(e) – package integrity (pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dented cans. COS. Removed. CA: Packages shall be in good condition to protect the integrity of the food.
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Obsevred accumulation of mold/mildew-like substance on the inside of the ice bin. COS. Ice dumped and bin cleaned. CA: Food contact surfaces shall be clean to sight and touch.
Violation #8:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several pans of hot TCS food that were stored below 135 F (grilled chicken, fried chicken, tilapia, pork chops). COS. Tilapia reheated to 165 F and other items to be discarded after 4 hours. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #9:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed prepared TCS food that was not date marked with the date of preparation or the date of discard including macaroni, cole slaw, green beans, and tomatoes. COS. Dates added. CA: Prepared TCS items that are held longer than 24 hours shall be date marked with the date of preparation, the date of discard, or both, however the method of date marking shall remain consistent.
Violation #10:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Obsered cleaning chemicals stored above clean food contact surfaces and equipment. COS. Moved. CA: Chemicals shall be properly stored and separated.
Violation #11:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wet and unclean towels left out and towels that were being used to both carry food and wipe surfaces. COS. Towels removed and placed into sanitizer bucket. CA: Wet wiping cloths shall be stored in sanitizer solution between uses; cloths used for carrying food shall be used solely for that purpose and maintained dry.
Violation #12:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed in-use utensils stored in room temperature, stagnant water. COS. Remvoed. CA: In-use utensils shall be stored in hot (135 F) water, in running water, on clean surfaces, or in food with the handles above the level of the product.
Violation #13:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed wet nesting of containers. CA: Containers shall be thoroughly air dried before stacking.
Violation #14:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single-use items stored directly on the floor in the front storage area. COS. Moved. CA: Single-use items shall be stored protected from contamination and stored at least 6 inches off of the floor.
Violation #15:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(2)(a) – equipment and utensils, constructed of durable materials (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the entire prep table is lined with cardboard. COS. Removed. Equipment shall designed of durable materials.
Violation #16:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(4)(b) – fixed equipment, spacing or sealing (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the bolts holding the 3-compartment sink to the wall were broken and that the 3-compartment sink was no longer properly sealed to the wall. CA: Fixed equipment that does not provide space to clean behind it shall be properly sealed to the wall.
Violation #17:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed accumulation of food, debris, and grease on the tops of, sides of, and inside of equipment. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
Violation #18:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that there several leaky faucets and broken plumbing/faucets; observed floor drains were not draining. CA: Plumbing system and fixtures shall be maintained in good repair.
Violation #19:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed accumulation of debris and grease on the floors, walls, and ceilings. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
Violation #20:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed areas of the floor that were worn down and no longer properly sealed. CA: Floors shall be smooth, easily cleanable, and maintained in good repair.
Violation #21:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(n) – maintaining premises, free of unnecessary items/litter (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed items unnecessary to the establishment stored in the kitchen. COS. Removed. CA: Only items necessary to the running of the food service establishment may be stored in the food service portion.
Violation #22:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee belongings stored in food preparation area. COS. Personal belongings moved. CA: Personal belongings and employee activities shall be in places that prevent contamination of food and food contact surfaces.
Violation #23:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the back door was not tight-fitting. CA: Exterior doors shall be self-closing and tight-fitting.
Additional remarks:
Due to the facility reaciving an unsatisfactory receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 days. Due to the facility receiving an unsatisfactory score, the department requests that a risk control plan be done. Should the facility agree to do this, please contact the inspector to schedule.