McCray’s West Village Tavern in Smyrna receives a 60% on their recent health inspection

McCray’s West Village Tavern, located at 4500 West Village Pl SE Ste 2009 in Smyrna, received a score of 60 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: FACILITY RECEIVES KEY DROP DELIVERIES, HOWEVER, NO KEY DROP DELIVERY AGREEMENT BETWEEN FACILITY AND DISTRIBUTOR WAS OBSERVED AND NO TEMPERATURES OR CONDITIONS OF FOOD WAS RECORDED ON INVOICES BY DISTRIBUTOR NOR PERSONNEL FROM FOOD SERVICE FACILITY C/A: There shall be a key drop delivery agreement between food service facility and food distributor if a facility wishes to receive deliveries after the business hours of the operation, if the following criterion is found to be in compliance by the Health Authority: 1. The permit holder or person in charge of the food service establishment notifies the local Health Authority that key drop deliveries will be received after its business operating hours; 2. For purposes of enforcing this Chapter, an entity performing work under contract for the establishment shall be considered to be an employee of the establishment as defined in DPH Rule 5116-1-.01(41); 3. The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment complies with paragraphs 4, 5 and 6 of this subsection; and 4. The entity providing the key drop deliveries shall ensure that all products are stored within the food service establishment and not left on loading docks or in an area accessible by the public. Food products shall be stored in compliance with applicable provisions of DPH Rule 511-6-1-.04 and as follows: P (i) Food products requiring temperature control for safety shall be immediately stored within approved temperature control storage equipment verified by the food service establishment management that is capable of maintaining food product temperatures of: (I) 41ºF (5ºC) or less, if held cold; or (II) 135ºF (57ºC) or higher if held hot; or (III) frozen if delivered frozen; and (ii) All food shall be placed within appropriate storage facilities of the establishment to maintain food safety and security so as to protect against contamination and adulteration; 5. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority; and 6. Receipt of delivery by the food service establishment must be immediately verified by its employees shall ensure that Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required PIC WILL PROVIDE EHS WITH COMPLETED KEY DROP DELIVERY AGREEMENT BY 12/28/2025; PIC WILL PROVIDE PROOF OF INVOICES OR LOGS WITH RECORDED TEMPERATURES/CONDITIONS OF FOOD FOR THE NEXT 30 DAYS BETWEEN DISTRIBUTOR AND FACILITY

Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(c) – certification documentation (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED EXPIRED CFSM CERTIFICATION POSTED IN FACILITY (MICHAEL SPARROW 8/24/2025) C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: CFSM CERTIFICATION REMOVED; UPDATED ONE POSTED

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 CHEF (WITH GLOVES ON) HANDLE RAW PORK/BACON AND THEN HANDLE/PREPARE BREAD WITHOUT WASHING HANDS IN-BETWEEN GLOVE CHANGE. 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 (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: CHEF WAS INSTRUCTED TO REMOVE GLOVES AND WASH HANDS BEFORE RE-GLOVING; BREAD WAS DISCARDED

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: RAW CHICKEN WAS OBSERVED STORED ABOVE RAW STEAK IN PREP TOP COOLER IN MAIN KITCHEN. RAW STEAK, REMOVED FROM ORIGINAL PACKAGING, OBSERVED STORED ABOVE ICE CREAM IN WIF IN MAIN KITCHEN. C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: FOOD RE-ARRANGED

Violation #5:
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: Yes
Inspector Notes: OBSERVED BACON BITS/SEASONINGS STORED UNCOVERED & UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED ALL FOOD ON STEAM TABLE UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN MAIN KITCHEN. OBSERVED BACON UNCOVERED AND UNPROTECTED ON FLAT TOP AND COUNTER IN MAIN KITCHEN. OBSERVED BACON, ONIONS AND SEASONING STORED UNCOVERED AND UNPROTECTED ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RED SAUCE STORED UNCOVERED AND UNPROTECTED ON COUNTER-TOP IN MAIN KITCHEN. OBSERVED TEA URNS STORED UNCOVERED AND UNPROTECTED IN DRINK STATION IN MAIN KITCHEN. OBSERVED RAW RIBS, CUT ONION, CUT LETTUCE, CONTAINER OF GORGONZOLA DRESSING UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN. OBSERVED 2 ICE BINS IN BAR AREA STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOODS COVERED

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: No
Inspector Notes: OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN WIC (BLACK BEANS, SALSA, QUESO, CHICKEN SALAD, SHREDDED PORK, PASTA SALAD, RAW CHICKEN BREAST, RISOTTO AND GORGONZOLA DRESSING), PREP TOP COOLER (SHREDDED CHEESE, SALSA, TOMATOES, BUTTER, ITALIAN SAUSAGE, BLU CHEESE CRUMBLES, CAJUN ALFREDO, RAW SALMON, CHICKEN & STEAK, ELBOW PASTA, RAW SHRIMP), PREP TOP COOLER 2 (CUT LETTUCE, SLICED TOMATOES, PICO, SHREDDED CHEESE, RAW SALMON (WHOLE & BITES), HOMEMADE RANCH), PREP TOP COOLER 3 (SLAW, ROMAINE 2, PASTA SALAD) PREP TOP COOLER 4 (SLICED CHEDDAR CHEESE, WINGS, CHICKEN SALAD) AND BEER COOLER (GRITS) IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED; SHREDDED CHEESE REPLACED @ 41F, SPINACH & ARTICHOKE DIP REPLACED @ 42F, CAJUN ALFREDO REPLACED @ 41F, DICED TOMATOES REPLACED @ 42F, RAW SHRIMP REPLACED @ 41F, RAW SALMON REPLACED @ 40F

Violation #7:
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 RAW CHICKEN BREAST AND SLICED TOMATOES NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4 HOURS. C/A: 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 COS: TOMATOES DISCARDED; CHICKEN PLACED IN FREEZER TO COOL

Violation #8:
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?: No
Repeat: No
Inspector Notes: OBSERVED FOOD COOLING STORED IN PLASTIC CONTAINERS COVERED WITH LIDS/PLASTIC WRAP C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

Additional remarks:
-THERMOMETERS CALIBRATED @ 32F
-PREP TOP & PREP TOP 2 AMBIENT TEMPERATURES WERE 50F ACCORDING TO THERMOMETERS ON INSIDE
-INSPECTION LEAD BY KEMJY/SHADOWED BY PRECIOUS

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