Papa’s Place in Dawsonville receives a 61% on their recent health inspection

Papa’s Place, located at 3651 Dawson Forest Rd E Ste 160 in Dawsonville, received a score of 61 points out of a possible 100 points during their 10/22/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Employee at steam table station observed plating an order of ready to eat (sausage links) with bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: EHS instructed food employee to discard food, wash hands and use the available single-use gloves.

Violation #2:
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 food stored on floor . Large uncovered pot of brunswick stew next to bucket of raw chicken livers. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Separating raw animal foods during storage, preparation, holding, and display from: Ready-to-eat food. Food being cooled in cooling or cold holding equipment can be loosely covered, or uncovered if protected from overhead contamination. Cos: PIC voluntarily discarded stew, and will retrain employees.

Violation #3:
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: A large pot of house made stew found on floor in walk-in-cooler uncovered and subject to contamination. Per Person in charge stew was prepared last night and left overnight for cooling. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Food being cooled in cooling or cold holding equipment can be loosely covered, or uncovered if protected from overhead contamination. COS: PIC discarded pot of stew.

Violation #4:
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: Large pot of house made Brunswick stew cooling from last night in walk-in-cooler with temperatures of 61F-70F. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 hrs. COS: CFSM voluntarily discarded Brunswick stew. Discussed cooling in smaller containers with less product, using ice baths and tracking temperatures with a cooling log to be able to take corrective actions if cooling will not be achieved in the time frame.

Violation #5:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Bags of sliced deli meats past disposal date marked ( 10/09, and 10/13). A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: Deli meats were voluntarily discarded.

Violation #6:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee with no hair restraint while actively working with food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair. COS: Food employee put on hair net.

Violation #7:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food employee wearing jewelry (large pearl ring) other than a plain ring on their hands while preparing food. COS: Food employee removed peal ring

Additional remarks:
Quat sanitizer @ 3-compartment sink and buckets: 300 ppm.
Verified hot water sanitizing dishmachine with Temp Rite label provided by FSE, 15 pssi.
Follow up inspection in 10 days.

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