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Zip Bob, located at 1024 US Hwy 80 Ste 118 in Pooler, received a score of 60 points out of a possible 100 points during their 02/12/2026 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?: Yes
Repeat: No
Inspector Notes: Observed PIC not demonstrating overall knowledge of preventing risk factors by not ensuring that employees are properly washing hands when required, changing gloves when required, and using proper thawing methods. COS: Proper education and written procedure established with plans to be implemented with current and new staff.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels available at hand sinks in the food prep area nor ware washing area. COS: PIC provided paper towels hand sinks
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no hand soap at hand sink in ware washing area. COS: PIC provided hand soap to hand sink.
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: Observed raw fish and raw beef stored above noodles in reach in cooler in kitchen. Observed raw shell eggs, raw bacon, and raw beef stored above cooked kimchi in reach in cooler. Observed raw shell eggs stored above raw veggies in walk in cooler. Observed raw beef stored above sauce in walk in cooler. COS: PIC properly stored items to prevent contamination of noodles with raw products.
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 uncovered spring rolls, kimchi soup, and cooked beef in cold holding units throughout facility. Observed uncovered flour, sugar, starch in storage area. COS: PIC properly covered items.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dried food debris on blade on knife stored in clean dish area. COS: PIC properly clean knife.
Violation #7:
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: Yes
Inspector Notes: Observed cooked beef, cooked pork boiled eggs, kimchi in reach in coolers without proper date marking. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Violation #8:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken thawing in stagnant water in food prep sink. COS: PIC resumed thawing chicken under running cold water.
Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed peanuts stored on floor in kitchen and kimchi stew on the floor in the walk-in cooler. Observed veggies stored in reach in cooler on the unclean bottom without protection of contamination. CA: 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.
Violation #10:
14D – gloves used properly
511-6-1.04(4)(n)2,3,4 – gloves, use limitations, slash resistant gloves & cloth gloves (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wash gloves in handwashing sink after doing multiple duties throughout kitchen. COS: PIC has employee wash and changed gloves.
Violation #11:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.5 (2)(jj) – food service equipment, acceptability.
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed grocery bags being used as food storage for raw meat products in freezer. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs.
Violation #12:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bottom of reach in cooler with food debris. Observed accumulation of debris of on lids of flour and other seasoning containers. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Violation #13:
18 – insects, rodents, and animals not present
511-6-1.07(5)(l) – removing dead or trapped birds, insects, rodents, and other pest (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dead roaches trapped stored on top of ice machine in ware washing area. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Additional remarks:
Discussed with PIC
Proper overhead protection of equipment
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