Barnes Restaurant, located at 5320 Waters Ave in Savannah, received a score of 41 points out of a possible 100 points during their 02/27/2024 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: Yes
Inspector Notes: Rule: Written procedures and plans are maintained and implemented as required. Inspector’s Note: Observed lack of adequate managerial oversight of employees and food safety practices which lead to multiple critical safety violations. RCA: Management shall implement a plan to control and protect the flow of food in the facility for all employees.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Rule: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation. Inspector’s Note: All posted CFSM certificates were expired as of 02/22/2024. Notified PIC. RCA: PIC will acquire new CFSM.
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: No
Inspector Notes: Rule: 511-6-1.03(5)(j)1&2 – Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Inspector’s Note: Observed multiple employee drinks stored on or above food preparation surfaces in main food prep area, walk in cooler, reach in cooler and on the server’s stations. Notified PIC. PIC removed and discarded all items.
Violation #4:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Rule: 511-6-1.04(1) – Safe, unadulterated and Honestly Presented (1) Condition. Food shall be safe, unadulterated, and honestly presented. Inspector’s Note: Observed veggies in walk in cooler that were molded (cucumber, bell pepper). Observed cans of cream of mushroom soup that were dented to the point that the can was no longer sealed and protected. Notified PIC. PIC discarded all items.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Rule: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. 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, and (II) Cooked ready-to-eat food. Inspector’s Note: Observed raw beef stored over raw fish and shrimp in reach in cooler. Observed raw chicken stored next to ready to eat fruits and vegetables. Observed raw salmon inside of tub of ready to eat ice cream. Notified PIC. PIC reorganized foods according best practices and discarded contaminated items.
Violation #6:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Rule: 511-6-1.04(4)(c)1(iv) – Packaged & Unpackaged Food, food stored covered (iv) storing the food in packages, covered containers, or wrappings, protected from overhead contamination. Inspector’s Note: Observed rice and beef in reach in cooler stored uncovered. Observed multiple containers of fish and shellfish in reach in cooler stored without lids. Observed uncovered ice cream in walk in freezer that was contaminated by raw salmon. Observed shrimp in walk in cooler without a lid being actively dripped into by a container above. Notified PIC. PIC provided lids or protective covers for foods that were not contaminated. PIC discarded all items that were contaminated.
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: Rule: 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Inspector’s Note: Observed plates, cups and utensils coming out of chemical and high temper sanitizer stations that were not meeting chemical or heat testing standards. Notified PIC. PIC adjusted mechanical sanitizer and retested. Chemical sanitation tested within acceptable parameters. PIC will provide education to employees on best practices.
Violation #8:
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?: Yes
Repeat: Yes
Inspector Notes: Rule: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Inspector’s Notes: Observed the following food items to be above the required cold holding temperature of 41°F: Sour Cream (54), Ranch (61), Egg Salad (46), Sour Cream (60). Notified PIC. PIC discarded all items.
Violation #9:
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: Rule: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Hot Holding (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Inspector’s Note: Observed multiple food items in hot holding that had been in holding for over 4 hours and were below the required hot holding temperature of 135°F. The following items were observed below the required temperature: Pork Ribs (121), Chicken (116), Shredded Pork (86), Crab Cake (66), Pork (86). Notified PIC. Items were discarded due to TCS foods being left out of temperature control for more than 4 hours.
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: Yes
Inspector Notes: Rule: 511-6-1.07(6)(c) – Storage, Separation (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Inspector’s Note: Observed bottle of bleach stored next to and touching open bag of flour. Observed bottle of soap in contact with single use to-go containers. Notified PIC. Chemicals were re-organized and contaminated food items were discarded.
Violation #11:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Rule: 511-6-1.04(4)(q) – Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; Inspector’s Note: Observed container of boiled eggs stored underneath AC fan in walk in cooler. Fan was dripping condensate onto container which was partially open. Observed open corn meal bag and open bag of breading in reach in pantry. Notified PIC. PIC must discard items. RCA: Food shall be stored protected and in a clean dry location.
Violation #12:
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: Yes
Inspector Notes: Rule: 511-6-1.04(4)(m) – Wiping Cloths, Use Limitation (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Inspector’s Note: Observed multiple dirty and wet wiping clothes left out on food preparation areas. Notified PIC. PIC removed clothes and placed for laundering.
Violation #13:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Rule: 511-6-1.02(1)(d) – Displaying of the Inspection Report 1. 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. Inspector’s Note: Observed that the score posted was not from the most recent inspection of 12/15/2023 with a score of 71. The posted score was from September of 2022, with a score of 70. RCA: Most current inspection shall be prominently displayed at all times.
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?: No
Repeat: Yes
Inspector Notes: Rule: 511-6-1.05(10)(e)1&3 – Single-Service/Single-Use items stored 6″ off floor in clean, dry location (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Inspector’s Note: Observed boxes of single use napkins stored on the floor. RCA: Single service items shall be stored in a clean dry location and protected from exposure to contamination.
Violation #15:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(2)(j) – heating, ventilation, air conditioning, system vents, designed to prevent contamination (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Rule: 511-6-1.07(2)(j) – Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Inspector’s Note: Observed air ventilation system over food preparation area that did not have a screen or filter over it to protect food from overhead contamination. Notified PIC.
Violation #16:
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: Yes
Inspector Notes: Inspector’s Note: Observed employee items (sunglasses, clothes, shoes) above food contact surfaces, paper products and chemicals. Observed employee clothes on fire extinguishers and on bleach. Notified PIC. PIC removed employee items and placed in a designated area for employee items away from food service items or chemicals.
Additional remarks:
Voluntary Closure
2. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected, until satisfactory compliance achieved and formal hearing upheld.
A Formal Hearing will be conducted at the Chatham County Health Department on Wednesday, February 28th 2024 at 1:00pm. The address for the hearing is: 1395 Eisenhower Dr. Savannah, GA 31406.
A representative of the facility must be present at the time of the formal hearing. The representative may bring other personnel with them if desired.
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