Get notified by email when this case is updated.
Hideaway Restaurant, located at 135 Forrest Hills Rd in Dahlonega, received a score of 62 points out of a possible 100 points during their 10/22/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 a hand washing sink without paper towels in back salad prep area. Observed that no hand wash sink is present in the dish pit. All hand wash sinks must be fully stocked and accessible. The facility should have enough hand wash sinks to facilitate proper hand washing.
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 improper storage order in the walk-in cooler that resulted in unwashed produce and ready-to-eat foods being stored next to raw animal foods. Ready-to-eat foods discarded and staff educated on proper storage order.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed mold-like debris in ice-scoop holder, on ice scoop, and on the ice machine baffle. These areas must be cleaned with sanitizer as often as necessary to keep them clean.
Violation #4:
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?: No
Repeat: No
Inspector Notes: Observed all QUAT sanitizer in facility exceeded 400 ppm.
Violation #5:
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: Observed cooked Time/Temperature Control for Safety Foods not cooled from 135F to 41F within 6 hours. Foods not cooled properly were cooked pasta, cooked rice, beef roast, mashed potatoes, marinara, and gravy. TCS food items must be cooled from 135F to 70F within 2hrs and from 70F to 41F in another 4 hrs. Items were left in coolers over night and did not reach proper cold-holding temperatures. COS Items discarded and staff educated on proper cooling time-frames and methods. Cooling logs given to monitor cooling times.
Violation #6:
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 sanitizer spray bottles stored on prep sink and hand wash sink. Observed eye wash and pain medication stored on or beside clean dishes. All sanitizers must be stored away from food storage and food prep areas and away from clean dishes and single-use items. All personal items must be stored in a separate location from all afore mentioned areas and from sanitizers. COS items moved.
Violation #7:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6″ off the ground to prevent contamination.
Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6″ off the ground to prevent contamination.
Violation #9:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used to wipe surfaces. Wiping cloths MUST be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.
Violation #10:
12D – washing fruits and vegetables
511-6-1.04(4)(g) – washing fruits & vegetables (pf)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables.
Violation #11:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed in-use utensils and dishes not protected from contamination. Observed plates, hanging dishes and utensils, containers of knives on counters, and utensils stored in drawers ready-to-use but with debris. All in-use utensils and dishes MUST be stored properly in a manner that prevents their contamination.
Violation #12:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single-use items not stored covered or in a manner that prevents their contamination.
Violation #13:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that facility had no sanitizer test strips for chlorine or QUAT sanitizer. Appropriate test strips are required to ensure sanitizer is in concentration.
Violation #14:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(b),(c) – manual warewashing, sink compartment requirement; drainboards (pf, c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the dishpit 3-comp sink without proper drainboards to hold dirty and air drying dishes. Observed dirty dishes stored on a table reserved as an air drying table. Drainboards must be installed on both sides of the 3-comp sink to ensure proper warewashing order and separation of dirty and clean dishes.
Violation #15:
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?: Yes
Repeat: Yes
Inspector Notes: Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.
Violation #16:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no backsplash to protect wall at mop sink. Observed FRP in dish pit with exposed seams/cracks. Observed that tables and shelves need to be resurfaced for ease of cleaning. Observed stairs leading to server staging in need of cleaning and resealing. Observed ceilings need to be dusted to remove spider webs. Observed repairs done on walk-in and dish pit table with foil which is not an easily cleanable surface.
Additional remarks:
Inspected with Natasha Muto.
All items in freezers hard frozen.
Dishmachine chlorine at 50 ppm
All QUAT bottles greater than 400 ppm.
CSFM expires 2029.
CLICK HERE to read the full report
Get notified by email when this case is updated.