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Maple Street Biscuit Company, located at 2295 Towne Lake Pkwy in Woodstock, received a score of 64 points out of a possible 100 points during their 03/06/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the reportable symptoms/illnesses for several staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed paper towels not dispensing at hand sink in warewash area. Batteries may be dead. Must place roll of paper towels in vicinity if batteries can’t be replaced today.
Violation #3:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no clear clean-up procedure in place for vomiting and diarrheal events. PIC was unable to verbally explain procedure. 511-6-1.03(6) – Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf
Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dish washer handling dirty customer dishes while wearing gloves and failing to remove gloves and wash hands prior to putting up clean dishes. If used gloves shall be used for only one task such as handling dirty customer/kitchen dishes, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation (i.e., switching to handle clean dishes). COS by having employee remove gloves, wash hands, and rewash contaminated dishes.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed mold build up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends deep cleaning ice machine biweekly as mold grows in moist environments.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(b) – hot water and chemical-methods(p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed final rinse temperature of high temp dish machine not reaching at least 160ºF. Dish machine ranged between 149.5-155ºF after several cycles.. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator. Temporary corrective action: discontinue use of dish machine and wash/sanitize all dishes in 3-comp sink until fixed.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several time/temperature control for safety (TCS) foods being cold held above 41°F in walk-in cooler. The temperature of most TCS food items were 41-42°F. Must lower ambient temperature of unit. Also observed half & half in stainless steel beverage server in dining area temping 43°F. Please advise, beverage server is not an effective means for long term cold hold. Must add ice and monitor temperature OR try using a 4 hour time as a public health control procedure.
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: Yes
Inspector Notes: Observed sausage being hot held around 103°F under heat lamp. Also observed breakfast potatoes being held at 120°F in steam table. TCS foods must be hot held at 135°F or above. COS by reheating.
Violation #9:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed most recent inspection report of 80/B from 7/8/24 not posted. The score posted was a 90/A from 9/17/23. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score.
Violation #10:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Maximum registering thermometer for high temp dish machine was not working at time of inspection. Must fix or replace.
Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(c) – floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed water pooling on floor in warewash area due to floors not being properly sloped to drain. This has been an issue at this facility for a while. Must fix flooring.
Additional remarks:
*There were some cracked shell eggs in grill cooler. Damaged shell eggs may not be used. Damaged eggs were discarded
*Chemicals must be labeled once removed from original container
*There is a small opening at bottom of back door. Must install door sweep to prevent entry of pests
*Must fix date label machine to include day of prep as day one. Example: There was a TCS food item with a prep day of 2/28 and discard date of 3/7; the discard date should be 3/6. Also salsa may only be used for 7 days once opened. Label is dated for 3/1-3/11
*Sanitizer-in range
*New updates to food service Rule were provided
*Reinspection anytime within 10 days.
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