Keegan’s Public House, located at 1085 Buckhead Xing Suite 140 in Woodstock, received a score of 72 points out of a possible 100 points during their 01/09/2023 inspection by the Georgia Department of Public Health.
Inspector Notes: Observed a jug in the hand sink in the bar area. Hand dink must be used only for hand washing and must always be accessible. COS by moving the jug.
Violation #2
4-2A – food stored covered
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed the ice bin in the kitchen and the bar area left uncovered. Must cover the foods in the walk in cooler, bacon and chips in the kitchen and ice cream in the reach in freezer. COS by covering with lids.
Violation #3
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed black residue inside the ice machine. Must thoroughly clean and sanitize by the end of the day. Observed the dish washer not dispensing the sanitizer. Chlorine concentration is at 0ppm. Must be between 50 and 100ppm. Must use the dish sink until the dish washer gets fixed.
Violation #4
5-1B – proper reheating procedures for hot holding
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed prepared/cooked foods from the walk in cooler are directly placed in the steam table with out reheating to 165 degrees- 2 pans of mashed potatoes, Meat. COS by reheating in the microwave to 170 degrees. Must reheat the foods to 165 degrees with in 2 hours before hot holding/placing on the steam table.
Violation #5
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several foods prepared onsite such as potatoes, pasta not date marked. Must write the dates and use with in 7 days of preparation. COS by writing dates. Observed milk container not date marked after opening. Must write the date when the container is opened and use with in 7 days of opening or sell by date which ever comes first. COS by writing dated.
Violation #6
11A – proper cooling methods used: adequate equipment for temperature control
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed gravy being cooled in deep dishes. Must divide the food into small portions and cool or ice wand can be used. Food must be cooled from 135 to 70 degrees in 2 hours and 70 to 41 degrees in 4 hours. COS by discarding the gravy. Gravy was made around 11am. around 3pm it is still at 89 degrees.
Violation #7
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold on the gaskets of the reach in freezer.
Violation #8
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold on the walls at dish washer and the 3 compartment sink. Must thoroughly clean and regrout.. Floors near the beer cooler, behind and under the equipment in the kitchen especially near the ice machine and in the bar area must be cleaned. Observed dirt and accumulation of black residue.
Violation #9
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the floor/tiles at the walk in cooler for the beer broken. Must get the floor fixed. Must replace the ceiling tiles in the storage area. Few ceiling tiles are broken.
Remarks
dish washer- 0ppm, 0ppm, 0ppm
Sanitizing solution- 300ppm, 400ppm
Dish washer- bar area- 75ppm
Must store the brooms and dust pans in a designated area away from the food and food contact surfaces.
Leak at the hand sink on the kitchen side and both the walk in coolers were leaking. Must get these fixed.
Must defrost the walk in freezer.
Must move the chemicals from sanitize side to wash side.
