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Harris Five Forks Cafe, located at 10 Lowery Rd in Kingston, received a score of 36 points out of a possible 100 points during their 12/18/2025 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 PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.
Violation #3:
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 PIC handle toxics and return to work without properly washing hands; leave and return to kitchen without properly washing hands before returning to work; handle personal items without properly wash hands before returning to work. CA: Hands must be properly washed when changing tasks or handling toxic or personal items. COS: PIC was instructed to wash hands at each task change.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed open can of soda on FSS counter above soda syrup storage; box of cigarettes on FSS counter above soda syrup storage; half used cigarette on dry storage shelf where spices are stored. CA: Employee drinks must be stored in a single service cup with lid and straw, stored in a designated employee area. Tobacco products should not be in kitchen. COS: PIC removed all tobacco products to personal storage area. Soda was discarded.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed broom and dust pan stored leaning in front of hand wash sink. CA: All hand wash sinks must be easily accessible. COS: PIC moved items.
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels at hand wash sink. CA: Hand drying provisions must be stocked at hand wash sink at all times. COS: PIC provided roll of paper towels, and will restock dispenser.
Violation #7:
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: Observed whole tomatoes in WIC with a white, mold-like growth on several portions on multiple tomatoes. CA: All food must be in good condition. COS: PIC discarded tomatoes.
Violation #8:
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 PIC crack raw shell eggs wearing single use gloves, and then handle RTE foods with the same set of gloves. CA: Single use gloves shall not be used for more than one task. COS: PIC was instructed to change gloves and wash hands when changing tasks.
Violation #9:
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: Observed gallon of milk with no lid in WIC; corn bread stored uncovered on prep counter; pans of food being hot held on stove with no covering. CA: All food unless actively cooling or in use must be covered to prevent contamination. COS: PIC placed lids or tin foil on pans of food.
Violation #10:
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: No
Inspector Notes: Observed several potentially hazardous TCS food items improperly cold holding in RIC by grill, and left on counter. CA: All TCS foods being cold held must be held at 41 degrees F or below. COS: PIC discarded shredded cheese, gravy, cut lettuce, sliced american cheese, slice white american cheese, and canned mushrooms. Mashed potatoes had been out of temp for less than 4 hours and were moved to WIC to rapidly cool.
Violation #11:
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 several potentially hazardous TCS foods improperly hot holding in steam well. CA: All TCS foods being hot held must be held at 135 degrees F or above. COS: PIC had pulled food from WIC and placed in steam well less than 2 hours prior and placed pans of mac and cheese and pintos in oven to rapidly reheat for hot holding.
Violation #12:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed jug of milk in WIC with no date mark of open or discard. CA: All food must be date marked, date marking parameters of 7 days. COS: PIC discarded milk.
Violation #13:
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: Observed cans of Raid stored above 3 compartment sink, and above equipment. CA: All toxic items must be stored in order to prevent potential contamination of food or equipment. COS: PIC relocated toxic items.
Violation #14:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed foods prepped 45 mins prior, coleslaw temping at 55 degrees F and potato salad at 84 degrees F, sitting out on counter with tin foil tightly wrapped on top of pans. CA: Proper cooling methods include actively monitoring cooling of food, knowledge of cooling parameters, and using proper venting of pans to allow rapid cooling to occur. COS: PIC moved items to WIC and uncovered pans to allow rapid cooling.
Violation #15:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed opening to rear door with large hole in bottom corner. CA: All exterior openings must be protected to prevent pests.
Violation #16:
18 – insects, rodents, and animals not present
511-6-1.07(5)(l) – removing dead or trapped birds, insects, rodents, and other pest (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dead flies in dry stock/single service storage area. CA: Dead insects must be removed in a timely manner.
Violation #17:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed live roach-like pests on wiping cloth on utensil storage FFS area; rat droppings under FSS counter where soda syrups are stored. CA: Facility shall have licensed pest control, and frequently clean
Additional remarks:
Discussed with PIC:
-Reheating for hot holding parameters
-Single service articles for food storage
-Wiping cloth limitations
-Designated areas
-Physical facilities
-Not using absorbent materials in storage areas
-Produce sink
-Proper procedure for 3 compartment sink
-Cooling parameters, prepped items that require cooling
Will follow up on 2 compartment sink procedure
Do not use RIC at grill until verified proper cold holding temps by HD
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