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Martin’s Restaurant – Powder Springs Location, located at 4088 Austell Powder Springs Rd in Powder Springs, received a score of 69 points out of a possible 100 points during their 08/08/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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: Observed Serve safe food manager certificate posted along front food service area for Brian Davis whom no longer works at facility. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Post food manager certification for food manager within 30 days.
Violation #2:
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?: No
Repeat: Yes
Inspector Notes: 1. Observed black accumulations along lids of ice bin in front food service area and drive thru. 2. Observed black accumulations inside and along exterior of ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All items clean and sanitized.
Violation #3:
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 TCS food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: TCS foods which are cold held must be maintained at 41F and below. COS: All items placed in WIF and coolers adequately cold holding.
Violation #4:
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: Observed several food items hot holding at below 135F in main kitchen (**see asterisks**). C/A: All TCS foods must be maintained at 135F and above. COS: All items discarded.
Violation #5:
11D – thermometers provided and accurate
511-6-1.05(3)(g) – food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Facility has no probe thermometer to verify food temperatures throughout main kitchen. C/A: 1. A food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
Violation #6:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed WIC in main kitchen cold holding at above 41F. PIC adjusted thermostat to 20F and unit still cold holding at above 50F @ 11:55pm. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. (41F and below). All TCS foods moved to WIF and coolers in main kitchen/front food service area. Unit must be serviced to maintain at 41F and below prior to resuming use.
Violation #7:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed warmer cabinet in main kitchen hot holding at below 135F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use- 135F and below. All TCS items discarded (sausage patties); no TCS items are to be stored in unit until serviced or adjusted to hot hold at 135 and above.
Violation #8:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed heavily soiled equipment (warmer cabinets and push carts) throughout main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Violation #9:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: 1. Observed thick dust accumulations over food prep area in main kitchen. 2. Observed splatter and debris along walls and floors throughout main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Violation #10:
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 1-dead roach along exterior of ice machine in main kitchen and several dead roaches and excrement inside counter cabinets along front food service area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions and using devices to trap or other means of devices to control presence. PIC advised that facility receives pest control services from Ecolab. PIC informed that facility is bombed for roaches monthly and the next application will be 8/10/2024.
Additional remarks:
Observed signed employee health documents, food allergen awareness records, and approved fecal/vomit clean-up kit.
Discussed the following:
1. Repeat violations
2. Cleaning frequency of food and non-food contact surfaces
3. Hot/cold holding
4. EOP Water Interruption Plan
All TCS foods moved to WIF and coolers prior to EHS leaving. Follow-up will occur in 10-days.