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The Dawg House Burgers and More, located at 2380 Peachtree Industrial Blvd, Suite B in Buford, received a score of 44 points out of a possible 100 points during their 02/20/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
1-2B: .03(3)(d)No CFSM at facility upon arrival. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)
Corrective Actions: CFSM arrived at the end of inspection.
Violation #3:
2-1B: .03(5)(c)All employees were changing gloves without washing hands. Employees applied hair nets and then donned gloves without washing hands. Employee touched raw shrimp with gloves, then changed gloves without washing hands before touching ready to eat food items. (facility had no hand soap) Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: All employees washed hands with soap when soap arrived.
Violation #4:
2-2A: .03(2)(m)Person in charge (PIC) cannot demonstrate in a verifiable manner that employees are aware of employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #5:
2-2D: .07(3)(b)Every hand sink within facility was without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels were placed.
Violation #6:
2-2D: .07(3)(a)Every hand sink in facility was without hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Hand soap was placed.
Violation #7:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef being stored above raw fish in chest freezer. Observed raw meats being stored above ready to eat foods in chest freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: All items were rearranged according to internal cook temperate/food storage chart.
Violation #8:
4-2B: .05(7)(a)1Observed dishes being stored as clean with dust and debris on food contact surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: All dishes were placed to be rewashed and sanitized.
Violation #9:
6-1A: .04(6)(f)Observed several time/temperature as a safety control (TCS) foods being stored above 41 degrees. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were allowed to be cooled down in walk in cooler. (see temp log)
Violation #10:
6-2: .04(6)(g)Observed all food within facility without a date mark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #11:
8-2B: .07(6)(l)Observed raid being stored on countertop of food prep area. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. (P)
Corrective Actions: Raid was removed from facility.
Violation #12:
8-2B: .07(6)(c)Observed chemicals being stored above and/or directly beside food/ single use food items within facility. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: All chemicals were placed in designated area away from food/single use items.
Violation #13:
12A: .04(4)(q)Observed several boxes of food being stored directly on floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: All food was removed from floor to a shelf 6 inches or higher.
Violation #14:
12B: .03(5)(i)Upon arrival, all employees were not wearing hair nets. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Hair nets were placed.
Violation #15:
13A: .02(1)(d)Facility not displaying most recent inspection report. 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. (C)
Corrective Actions: Today’s inspection report will be given for posting.
Violation #16:
15A: .05(6)(a)Observed 2 broken coolers being used for storage within the kitchen area. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Violation #17:
15B: .05(3)(h),(i)Facility does not have test strips for quat sanitizer they are using. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Violation #18:
15C: .05(7)(d)Observed an accumulation of grease and debris on the backs and sides of equipment throughout the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #19:
17D: .07(4)(b)Observed employee items such as cellphones, jackets, drinks, toys, backpacks, lotion and cigarettes being stored directly on food prep surfaces throughout the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: All items were placed in a designated employee area.
Additional remarks:
All cold holding temperatures were in compliance unless otherwise noted.
***A follow up inspection will occur within 10 days.
***An additional routine inspection will occur within 1 year.
***Permit suspended due to 10 or more critical violation on inspection report.
***Permit reinstated due to on-site training.
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