Woodlands Grill, located at 597 Barnsley Garden Road North West in Adairsville, received a score of 62 points out of a possible 100 points during their 03/27/2024 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed person-in-charge not ensuring compliance with multiple foodborne illness risk factors and unable to demonstrate sufficient food safety knowledge as it related to the operations of the facility. CA: all employees need to be properly trained or retrained.
Violation #2
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CFSM unable to assess the training needs of food service employees. CA: Persons in charge, managers or CFSM must be properly trained or retrained. CFSM certificate must be publicly displayed.
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 PIC handle personal cell phone then handle clean pans of food without washing hands. CA: Discussed with PIC. PIC washed hands.
Violation #4
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?: Yes
Repeat: No
Inspector Notes: Observed hand washing sink in the dish room blocked with mop/mop bucket and inaccessible. After correcting it was blocked and made inaccessible a second time later in the inspection. CA: Discussed with PIC. Hand sinks must always be made accessible and used for hand washing only.
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: No
Inspector Notes: Observed multiple uncovered pans of food in coolers and freezers; observed a dead insect in and uncovered pan of frozen hashbrowns. CA: PIC discarded hashbrowns. Remaining food was covered.
Violation #6
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in chemical dish machine in the main kitchen or at the bar dish machine. CA: PIC had onsite maintenance service the dish machines during the inspection.
Violation #7
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 potentially hazardous TCS foods (cooked pasta, pickled raw chicken, pasta sauce, blanched broccolini, peppercorn sauce, alfredo sauce, coleslaw, sliced pepperjack, sliced cheddar, cut lettuce, pico de gallo, raw chicken) in multiple prep and reach-in coolers. CA: Discussed with PIC. Foods out of temperature for more than 4 hours were discarded. Foods out of temp for less than 4 hours were moved to the walk-in cooler or ice bath to rapidly cool.
Violation #8
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: Yes
Inspector Notes: Observed multiple Time and Temperature Control for Safety foods that were held past their 7 day expiration (pico de gallo prepped 3/19, salmon dip prepped 3/14, Caesar dressing prepped 3/17, tomato paste prepped 3/19, chimichurri sauce prepped 3/14, ranch dressing prepped 3/15, chili prepped 3/19; inspection date 3/27). CA: Discussed with PIC. Expired food was discarded. Discussed ensuring that old date labels are removed upon cleaning/sanitizing dishes.
Additional remarks:
Discussed the following with the person-in-charge:
-Proper methods of cooling (uncovered/vented shallow pans stored in the walk-in cooler or ice bath).
-Air drying clean dishes (no wet stacking).
-Personal drinks in the kitchen stored in a single-use cup with lid and straw only.
-Storing employee personal items in a separate, designated area and not on prep surfaces in the kitchen.
-Ordering lactic acid test strips; quat or chlorine should be used in the meantime since test strips are available.
-Repairing hot water at the hand wash sink in the dish room.
-All employees that handle food (including chefs and managers) must wear hair restraints and remove bracelets/watches.
-Handles of utensils stored within containers of food between uses must be stored outside of the food.
-Installing mop sink.
-Publicly displaying DPH issued food service permit. Currently posted documents are only visible for customers on the bar side. Discussed displaying at a central area like the lobby, or posting a second copy on the restaurant side.
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