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Ponce Cafe Sports Bar, located at 3924 E Ponce De Leon Avenue, Suite A in Clarkston, received a score of 69 points out of a possible 100 points during their 11/24/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 a TCS food (cooked noodles) and bread dough cold holding in the reach in cooler with organic like growth substance. CA:Condition. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded the foods.
Violation #2:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(b) – hot water and chemical-methods(p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the facility with no sanitizer to sanitize the dishes after washing at the 3 compartment sink or for a sanitizing bucket. CA: Hot Water and Chemical-Methods(P) (b) Hot Water and Chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: 1. Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; P 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization. PIC will go to the nearest store to buy an EPA registered sanitizer by the end of day.
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: No
Inspector Notes: Observed TCS foods(sliced tomatoes, alfredo sauce) cold holding above 41F in the prep top cooler. CA:Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was advised the all TCS food must be cold held at 41F or below. COS: PIC discarded the food and will have the prep top cooler serviced by a licensed repair technician.
Violation #4:
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 TCS food( sliced tomatos, alfredo sauce, cooked pasta) with no proper date on food held more than 24 hours. CA: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. COS: PIC date marked the food.
Violation #5:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed rat poising being store in the veggie prep sink with other equipment. CA: Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC removed the rat poisoning and place it in the designated storage area.
Violation #6:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the grease and dirt buildup in the main kitchen on the non-food/food contact surfaces (shelves, prep top cooler, walls, veggie and meat sink) and equipment. CA:Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have 5 days to clean the facility of accumulation of grease and debris buildup.
Additional remarks:
Thermometer Calibration ThermaPen 32F, DeltaTrak 32F
Observation
Invoices
Cleaning procedures for Fecal/Vomit events
All food frozen solid in all freezers
Discussed
Pest control
New code rules
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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