Doc’s Food & Spirits in Smyrna receives a 55% on their recent health inspection

Doc’s Food & Spirits, located at 2621 Cumberland Blvd SE in Smyrna, received a score of 55 points out of a possible 100 points during their 03/12/2025 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)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility having a key drop agreement with sysco but the manager could not provide the agreement. I also observed the invoice, and the driver does NOT take temperatures when he makes deliveries. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf FACILITY HAS 10 DAYS TO EMAIL EHS DEPT THE KEY DROP AGREEMENT

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 the employee donning on gloves in the main kitchen than she grabbed a box of RTE salad and started making a to go salad for customer. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P COS Manager discarded the food, and the employee washed her hands

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the only handwashing sink at the bar front service area without ANY running hot water. C/A . A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf MANAGER HAS 10 DAYS TO CORRECT THE VIOLATION AND EMAIL THE RECEIPT TO THE HEALTH DEPT

Violation #4:
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: Observed roast beef and salami in the WIC in the main kitchen stored on the same tray with ground beef. Blood was leaking from beef, and the salami was covered in it. Observed sausage, salami, ham and corned beef touching the raw skirt steak. C/A Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: 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 COS: Manager discarded the salami, washed the tray and re-arranged the deli meat. The beef was moved to another shelf. The deli meat in the WIC in the outside area was re-arranged

Violation #5:
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: Observed the deli slicer with visible ham chunks on it. Observed the measuring cups with food residue on them. Observed in use dishes with visible food stuck on them. C/A leaning 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. COS Measuring cups and the dirty dishes were placed in the three-compartment sink. Slicer was clean before EHS left the premises

Violation #6:
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: Observed chicken, lettuce, chicken wings, swiss cheese, provolone in the main kitchen in the RIC unit as well as the prep top and WIC that were holding above 41*F C/A 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 COS Manager tossed out the items

Violation #7:
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 lemon pepper chicken soup that was prepped at 9:am and by 3:30pm was holding at 129*F in the Bain Marie. Upon further questioning the manager discovered the breaker tripped to the unit and none of the staff members noticed. C/A 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 135°F (54°C) or above. P COS Manager discarded the soup

Violation #8:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed one large tray of chicken wings on ice in the main kitchen next to the cooking stove that were holding at 60*F@ 4:30pm and by 5:45pm even after the chicken was moved to the WIC the wings temperature was still 55*F The cook stated the wings were prepped around 11am and were on the counter ever since. Observed one tray of macaroni and cheese and Potatoe casserole that was left on the pizza counter to cool down. At 3:30pm the items were 158*f and 146*F. By 7:41pm both of the items were still above 70*F even after they were moved in the WIC in the main kitchen C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS Manager discarded the items

Violation #9:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the sink next to the prep table with residue meat residue inside the trap. Upon questioning the manager the EHS was informed that the sink is being used for washing meat and washing fruits as well. C/A Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. MANAGER HAS 10 DAYS TO STOP WASHING MEAT IN THAT SINK OR GET PRE-WASHED VEGETABLES. MEAT CAN BE WASHED IN THE THREE COMPARTMENT SINK

Violation #10:
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?: Yes
Repeat: No
Inspector Notes: Observed several stacks of wet glasses stacked on top of each other. Observed the bread trays being STACKED wet and placed on the serving line. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS manager removed the bread trays and the glasses

Additional remarks:
Discussed:
1. Cooling and re-heating methods
2. Placing an identification sticker on the sink (veggie or meat)
3. When to wash hands
4. Using the thermometer more often to check cooling temperatures
5. Storage separation of raw meats from RTE foods
6. cleaning equipment and microwave and ice more often
7. Having a latch on the WIF in the main kitchen
8. Keeping the lids off on items that are cooling in the cooler
9. Having a cooling temperature log
10.Manager signed the new rules form
FACILITY WILL BE RE-INSPECTED WITHIN 10 DAYS

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