1 Year Ago: Restaurant Scores 38 After Multiple Violations

Note: Originally posted Oct. 9, 2014

A Gwinnett health inspector nearly threw the book at an area fast-food restaurant this week.

The Checker’s location at 919 Buford Drive (Ga. 20, just west of Dacula) was graded 38 (out of 100) in a restaurant inspection on Oct. 7, according to the report available on the Gwinnett County Health Department website.

• UPDATE: This restaurant also failed an inspection in May, 2015. Click here for more info

The restaurant was cited for multiple violations, including under-cooking hamburgers, storing a box of bacon on a trash can, lack of managerial control. (Read more below)

Included in the report was this remark: “With a score of 38(U) and 9 critical violations, the Person in Charge (PIC) has failed to demonstrate responsibility and knowledge of food safety.”

Click here to see the entire report

Violations noted

• Former CFSM no longer works at this facility. Health department was NOT notified within 30 days that the CFSM no longer worked at this facility, as required. The time that former employee has been gone is longer than 5 months (150 days), per PIC.
• FACILITY HAS 10 DAYS TO EMPLOY A CFSM AND HAVE THE ORIGINAL CERTIFICATE POSTED ON THE WALL IN PUBLIC VIEW. IF A CFSM IS NOT ESTABLISHED FOR THIS FACILITY BY THE REINSPECTION ON 10/17/14, THE PERMIT WILL BE SUSPENDED UNTIL IT IS CORRECTED.
• Failure to monitor and maintain proper control of the facility and ensure food safety practices are followed. With a score of 38(U) and 9 critical violations, the Person in Charge (PIC) has failed to demonstrate responsibility and knowledge of food safety.
• Employees drinking from an unapproved, uncovered container in the food prep or food storage area.
• Back handwash sink was being blocked by mop and bucket.
• Food not protected from contamination by separating raw animal foods during storage, prep, holding, and display from raw or cooked ready-to-eat foods.
• Hamburgers not cooked to an internal temperature of 155F and above. Hamburgers on the grill were cooked and taken off the grill. The internal cook temperature was immediately taken and the cook temperature was only 145 degrees F.
• Cooked potentially hazardous foods not cooled from 135F to 41F within a total of 6 hours.
• Refrigerated, ready-to-eat, potentially hazardous food prepared and held in the establishment for more than 24 hours was not clearly marked to indicate the date by which the food was removed from it’s original manufacturer’s package or was prepared.
• Hot Shot flying insect spray being stored in the facility. This is an unapproved chemical that is not allowed for use in food service facilities.
• Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.)
• Food not stored at least 6 inches above the floor.
• Food during storage not protected from contamination. Box of raw bacon, ready to be cooked was being stored on top of the trash can.
• In-use, wet wiping cloths not stored in an approved sanitizing solution.
• Inspection report not posted in public view within 15 feet of the primary entrance, 5-7 feet above the floor, and/or not readable from one foot.
• Shelves in the walk-in cooler are rusted.
• The gaskets on the reach-in meat cooler and reach-in French fry/chicken cooler are in disrepair.
• Raw wall board is mounted to the wall where the mop sink hose is rolled up. Raw wood is being used for the employee coat hook in the back kitchen area. Please paint this raw wood with washable paint.
• Caulk is in disrepair around the front handwash sink.
• Several lights in the facility do not have a protective shield on them.
• 3 employee phones were located on multiple prep tables.
• Multiple flies in the facility.