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Whitfield County Environmental Health conducts inspections of restaurants. The inspectors may require a re-inspection. Restaurants are required by law to post their most recent inspection permit. The Daily Citizen lists areas where the establishments are out of compliance with the regulations. Recent restaurant scores for all six counties within the North Georgia Health District are available at www.nghd.org.
Christian Heritage School, 1600 MLK Jr. Blvd.
Current score: 99
Current grade: A
Previous score: 100
Previous grade: A
Comments: Ansul out of date. Service Ansul.
Pleasant Grove Elementary School, 2725 Cleveland Highway
Current score: 99
Current grade: A
Previous score: 99
Previous grade: A
Comments: Replace torn gaskets. Do not use paper liner in drawers. Drawers should be stainless steel instead of galvanized.
Frankie’s Diner, 1806 S. Dixie Highway, Suite A
Current score: 98
Current grade: A
Previous score: N/A
Previous grade: N/A
Comments: Remove cap from drink drain. Must be open. OK to open. Issue permit.
North Whitfield Middle School, 3264 Cleveland Highway
Current score: 97
Current grade: A
Previous score: 96
Previous grade: A
Comments: Leak at base of faucet (three-compartment sink). Repair holes in walls.
Cohutta Elementary School, 254 Wolfe St.
Current score: 96
Current grade: A
Previous score: 99
Previous grade: A
Comments: Buckets did not contain sanitizer. They were using a general cleaner. Once sanitizer was identified, there was not a sanitizer measuring method present for that sanitizer. The color codes are different for those from previous sanitizer. Sanitizer could not be measured for strength. They were advised to use chlorine and Environmental Health provided the strips because they did not have any. They will convert back to other sanitizer when they have a measurer/color chart. Chlorine: use 100 ppm in cloth bucket, use 50 ppm in sanitizer sink.
Honey Baked Ham Co. and Cafe, 100 W. Walnut Ave., Suite 118
Current score: 94
Current grade: A
Previous score: 96
Previous grade: A
Comments: Food on floor in walk-in freezer. Store all food 6 inches up off floor. Do not use drink crates as racks. Need clearance underneath for easy cleaning. Ladies’ and men’s room doors are not fully self-closing. Clean fan in ladies’ room.
IHOP, 1510 W. Walnut Ave.
Current score: 94
Current grade: A
Previous score: 93
Previous grade: A
Comments: Employee drink in cup with lid but no straw. Employee drinks must be in single-service cup with lid and straw. Re-glue loose gaskets. Clean cooler fan. Clean fryers. Replace broken floor tiles. Re-grout where needed.
Willie’s Burger Shack, 301 W. Emery St.
Current score: 93
Current grade: A
Previous score: 92
Previous grade: A
Comments: Container of potato salad was observed uncovered while stored in prep cooler. Cover all food when not in use to avoid contamination. Ice scoop was sitting partially on employee cloth gloves. Keep scoop in clean container or shelf. Meat slicer had residue meat from last use. It had not been used today. Keep all food contact surfaces clean. Scoops in various containers were found with their handles in contact with food. Keep handles out of food to avoid contamination. Clean shelves in ware washing area. Repair panels on food prep station. Panels are lifted, creating a gap where food and dirt can become trapped. Panels are also chipping, creating a rough, uneven surface. Close/repair gap and chipping to allow for better cleaning.
McDonald’s, 3898 Cleveland Highway
Current score: 91
Current grade: A
Previous score: 89
Previous grade: B
Comments: Sanitizer level in bucket and sink were too high. Maintain chlorine at 100 ppm in bucket and 100 ppm in sink when using QAC. Maintain all wiping cloths in buckets with correct sanitizer level when cloths are not in use. Cloths were observed under counter. Staff member observed changing gloves without washing hands. Must wash hands between glove change. Place shield on ceiling light in storage room.
Fortune Cookie, 100 W. Walnut Ave., Suite 4
Current score: 90
Current grade: A
Previous score: 94
Previous grade: A
Comments: Food in walk-in cooler was observed out of cold hold temperature. Potentially hazardous food must be maintained at 41 degrees or lower. Sweet and sour chicken was discarded. Improper cooling time was observed with noodles in cooler. Noodles were placed in cooler two days ago. They were stored in a deep container. When cooling, place food in shallow containers to release heat. Do not cover food but protect from contamination. Noodles were discarded. 135 degrees to 70 degrees in two hours; 70 degrees to 40 degrees in four hours. If food does not meet time and temperature requirements, then discard food. Cup was observed in sauce container. May have been used as scoop. All scoops must have handles. Place sauce scoop out of bucket. Clean plates were observed uncovered and not inverted. Invert top plate to protect itself and others from contamination.
Wendy’s, 214 Connector 3
Current score: 90
Current grade: A
Previous score: 95
Previous grade: A
Comments: Food observed in cooler and walk-in without appropriate date marking or disposition. Check and discard food with past use-by date. Date all prepared and potentially hazardous food that is leftover good for seven days including date prepared. Moist wiping cloth observed out of bucket while not in use. One bucket was very low on sanitizer level. Keep moist cloths in bucket when not in hand. Choking poster not posted. Staff member at assembly table was observed using moist wiping cloth while wearing gloves and immediately handling food with same gloves. Remove gloves, wash hands and use new gloves between different tasks.
Krystal, 301 W. Waugh St.
Current score: 89
Current grade: B
Previous score: 87
Previous grade: B
Comments: Krystal Chiks at 113 degrees, corn dogs at 118 degrees. Hold food hot at 135 degrees or higher. Change times when new food is put out. Floor drain isn’t draining properly.
Tijuana’s Restaurant, 328 S. Hamilton St.
Current score: 89
Current grade: B
Previous score: 87
Previous grade: B
Comments: Beans were observed cooling. They had not reached appropriate time and temperature. When cooling, there are specific times and temperatures to meet. From 135 degrees to 70 degrees within first two hours and from 69 degrees to 41 degrees within next four hours. From 135 degrees to 41 degrees within six hours total. If food does not cool from 135 degrees to 70 degrees within the first two hours then the food must be discarded. In this case, the beans were discarded. Lid and doors were not fully shut on Dumpster. Keep lids/door closed when not in use. Fix peeling paint on ceiling above hood.
Steak & Shake, 1250 W. Walnut Ave.
Current score: 87
Current grade: B
Previous score: 91
Previous grade: A
Comments: Eggs at 53.6 degrees, hot dogs at 46-47 degrees, Swiss cheese at 47 degrees. Hold potentially hazardous food cold at 41 degrees or lower. Corrected on site. Spaghetti at 53.8 degrees after cooling more than six hours. Food must cool to 70 degrees in two hours and then to 41 degrees in following four hours. Corrected on site. Wet stacking. Air dry containers prior to stacking. Corrected on site. Replace torn gaskets.
Parker’s Restaurant, 2800 E. Walnut Ave.
Current score: 86
Current grade: B
Previous score: 90
Previous grade: A
Comments: A raw steak in a plastic storage bag was observed in the homestyle refrigerator without a use-by date and was at 44.6 degrees. Discarded. Discard all food with expired use-by date. Chlorine levels in sanitizer bucket and dish sanitizer were very high. The strip became black when submerged. Levels were corrected on site. When using chlorine in the dish sanitizer, use 50 ppm. When using it in cloth buckets, levels should be at 100 ppm. Corrected on site. Hot foods were placed in tall/deep containers and sealed shut with lids. The temperature of the gravy was between 173 degrees and 135 degrees within same container but at different areas. Gravy had been cooled less than an hour. Gravy was separated into different containers and lids removed. Divide foods into shallow containers and stir frequently to release additional heat beneath top. Do not cover, but place cooling food in safe area away from contamination. While cooling continues, cover food when temperatures of less than 41 degrees are reached. No thermometer present in homestyle refrigerator. Scoop handles found in contact with agriculture products. A cup with no handles was observed inside agriculture product container. All scoops must have handles and handles must be kept out of food.
Waffle House, 1527 W. Walnut Ave.
Current score: 82
Current grade: B
Previous score: 85
Previous grade: B
Comments: No certified food safety manager on payroll. The most recent manager was hired Oct. 27, 2012. No other person on payroll is certified; 30-day letter will be sent. Waffle iron and ice machine need cleaning. Waffle iron has considerable buildup. Keep all food contact surfaces clean to minimize contamination. An open milk (day before) did not have date marked. Other potentially hazardous foods in reach-in did not show dates. Salad containers with use-by date expiration were found in reach-in. Date all potentially hazardous foods, ready to eat foods with use-by date. Discard expiration date within a timely manner. Insecticides not allowed for use in food establishment were found in storage room. Discarded. Bowls were used as scoops for container of mushrooms and jalapeños in reach-in. Utensils used as scoops must have handles and handles kept out of food. Plates in food prep area were not covered or inverted. Cover/invert to prevent contamination. Male restroom was not clean and female restroom had strong, unpleasant odor. Keep restrooms clean. Also, male restroom door is not self-closing and must do so. Door on Dumpster was found open. Keep doors and lids closed when not in use. Floor tiles in food prep areas are broken. Ceiling tile in storage is broken and floors dirty. Repair tiles and clean facility during slow hours. Lights in storage do not have shield or end caps. Lights have a lid beneath but it does not protect items from shattered glass.
El Pollo Allegre, 323 S. Grimes St.
Current score: 78
Current grade: C
Previous score: 90
Previous grade: A
Comments: Bare hand contact with tortillas was observed. Ready to eat food cannot be handled with bare hands. If handling tortillas on skillet to heat, use tongs to place and turn tortillas. Ready to eat and potentially hazardous foods in walk-in and homestyle refrigerator were found to be out of temperature. Discard. Lower temperature in both units or service them if lowering temperature does not maintain their temperatures. Potentially hazardous foods must be maintained at 41 degrees or lower. Beans were observed cooling. Upon arrival, they had been cooling on counter for one hour. The beans were placed in separate shallow containers and placed in cooler. After another hour, the beans were not at the 70 degree mark. Discarded. Cooked potentially hazardous foods have two hours to cool from 135 degrees to 70 degrees. After meeting the 70 degree mark, the food has the next four hours to reach 41 degrees. Food must be discarded if the food does not reach the marks. To cool, place food in shallow container, ice baths and do not cover while cooling. Store in safe place while cooling to avoid contamination when not covered. Keep handles out of agriculture products and do not use cups without handles as scoops. Lids on Dumpster were found open. Keep them closed when not in use. Repair rusty, broken floor in walk-in and repair paint crack in storage room. Food prep/storage area must have smooth surfaces for easy cleaning.
