Quality Inn Tifton in Tifton receives a 63% on their recent health inspection

Quality Inn Tifton, located at 1104 King Rd in Tifton, received a score of 63 points out of a possible 100 points during their 07/29/2025 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: Yes
Inspector Notes: Observed PIC not trained in proper food safety, PIC is not CFSM, and PIC unable to answer food safety questions (sanitizer prep/food prep/monitoring temps). CTM: PIC shall be trained in food safety and responsibilities – contact EHS with training date/time by end of business today.

Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(b) – certification requirements/exemptions (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no CFSM that has supervisory and management responsibility and the authority to direct and control food preparation and service. (No certificate and unable to find records) CTM: Have employee that will have supervisory and management responsibility signed up for certification class/test or present certification info to EHS.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed hand wash sink in kitchen unable to be used due to it not draining. CTM: Repair sink today – do not prep any food until repaired.

Violation #4:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no bleach in facility as VDCP specifies. CTM: Obtain bleach today. Review VDCP with all staff.

Violation #5:
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 improperly stored sausage patties in reach-in-cooler (“Keep Frozen”) with mold growing on patties being held in the food service establishment with and above food for service. COS: PIC discarded box of sausage.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no sanitizer in establishment and PIC unable to properly wash, rinse and sanitize dishes. CTM: Obtain bleach or other approved sanitizer before dishes can be used. Re-wash, re-rinse and sanitize all dishes. Only have test strips for bleach (unused in drawer).

Violation #7:
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: No
Inspector Notes: Observed eggs in both crocks in consumer self-serve area not hot held to temperatures of 135 degrees Fahrenheit or higher. COS: PIC discarded eggs.

Violation #8:
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: No
Inspector Notes: Observed eggs in both crocks in consumer self-serve area not hot held to temperatures of 135 degrees Fahrenheit or higher. COS: PIC discarded eggs.

Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed chemicals stored over food in various places in kitchen – glass cleaner in drawer with thermometer and utensils, fabuloso over cereal and gravy mix, paint thinner with food holding equipment, soap at vegetable/fruit washing sink. CTM: Rearrange storage of chemicals and equipment in entire kitchen. Remove chemicals that are not for regular use in kitchen.

Violation #10:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed last 2 inspection reports not posted as required in 511-3-1

Additional remarks:
1- thoroughly clean all parts of all 5 sinks, coolers, counters, drawers, shelves
2- final warning – use tongs for single-service bagels/toast
3- do not keep waffle batter or any unwrapped food that was placed out for service after breakfast service
4- any person working with of any part of food service must know and follow all relevant Rules and Regulations
When an establishment receives a grade of “U”:
1) A follow-up inspection will be conducted within 10 calendar days.
2) An employee food safety training must be conducted within 10 calendar days by the CFSM and include Health Department.
3) An additional routine inspection shall be conducted within 12 months in addition to the regular routine inspection (2 additional owed due to previous C and current U).
*You may call 229-386-2299 to schedule the follow-up inspection, for training or with questions.
*All violations for priority items and priority foundation items that are not corrected on site shall be corrected in a timely manner (within 72 hours/10 days) as required by Chapter 511-6-1.

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