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Bernie’s Oyster House, located at 13 Tybrisa Street in Tybee Island, received a score of 75 points out of a possible 100 points during their 10/17/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
| Violation #1 |
| 2-2B – proper eating, tasting, drinking, or tobacco use |
| Points: 4 |
| Corrected during inspection?: No |
| Repeat: Yes |
| Inspector Notes: Observed multiple employee items such as vape juice and drink on shelving above raw oysters. RCA: 511-6-1.03(5)(j)1&2 – Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices. 1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 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. |
| Violation #2 |
| 2-2D – adequate handwashing facilities supplied & accessible |
| Points: 4 |
| Corrected during inspection?: Yes |
| Repeat: No |
| Inspector Notes: Observed clear container and utensil in handsink upon arrival to main kitchen. cos: PIC moved dishes to make sink readily available for handwashing. RCA:Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf |
| Violation #3 |
| 4-2B – food-contact surfaces: cleaned & sanitized |
| Points: 4 |
| Corrected during inspection?: No |
| Repeat: No |
| Inspector Notes: Observed major food debris build up in microwave, deep fryer, and grill. RCA:511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Pf. |
| Violation #4 |
| 6-1A – proper cold holding temperatures |
| Points: 9 |
| Corrected during inspection?: Yes |
| Repeat: No |
| Inspector Notes: Observed multiple food items stored above 41F. See temp log below. COS: PIC stated items have not been held for 4 hours. Allowed PIC to move items to properly working cold holding unit. RCA: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (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. P |
| Violation #5 |
| 12A – contamination prevented during food preparation, storage, display |
| Points: 3 |
| Corrected during inspection?: No |
| Repeat: No |
| Inspector Notes: Observed multiple drink mixers, bottled beer/wine, and red bull stored on floor in dry storage area. RCA: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; and (iii) At least 6 inches (15 cm) above the floor. |
| Violation #6 |
| 15C – nonfood-contact surfaces clean |
| Points: 1 |
| Corrected during inspection?: No |
| Repeat: Yes |
| Inspector Notes: Observed old food debris caked on the lid and around the sides of container on cold holding units such as reach in under oven and prep top. Observed debris on wall behind fryer, major carbon build up on hood system above grill & fryer, build up on outer surface of appliances (reach in cooler, prep top, and fryer) and debris on floors under equipment in the kitchen area. RCA: 511-6-1.05(7)(d) – Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| Violation #7 |
| 17C – physical facilities installed, maintained, and clean |
| Points: 1 |
| Corrected during inspection?: No |
| Repeat: No |
| Inspector Notes: Observed lots of trash such as paper and plastic single use items on floor of dry storage area and other parts of the back outdoor dining area. RCA: 511-6-1.07(5)(a),(b) – Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. |
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