In June, several Columbus restaurants received less-than-stellar grades during inspections by the Georgia Department of Public Health. This month's inspection results highlight the importance of food safety and the potential risks associated with improper handling and storage of food. Here's a breakdown of the restaurants that scored a B or below, along with the specific violations noted by inspectors.
The Importance of Food Safety Grading
The grading system used by the Georgia Department of Public Health is a crucial tool for ensuring food safety. By assigning letter grades based on the number of points deducted from 100, the system provides a clear indication of a restaurant's compliance with food-handling and safety practices. This transparency allows customers to make informed choices and encourages restaurants to maintain high standards.
Restaurants with B or Below Grades
Wing City
- Violation: A person in charge was not present at the time of inspection. Food employees changed gloves without washing hands. A handwashing sink in the main kitchen lacked required handwashing provisions. A food container was stored in the handwashing sink in the main kitchen. TCS foods were cold-held at temperatures above 41 degrees. TCS food was hot-held on the fryer at temperatures below 135 degrees.
TCS Foods: Time/Temperature Control for Safety
TCS (Time/Temperature Control for Safety) foods are any foods that require specific time and temperature controls to prevent harmful bacteria growth. This includes holding cold foods at 41 degrees or below, holding hot foods at 135 degrees or above, and storing frozen foods in a frozen or hard-to-the-touch condition. Not following these guidelines can lead to serious health risks, including cross-contamination and sickness.
Other Restaurants with B or Below Grades
- Cannon Brewpub: Several food items were cold-held at temperatures above 41 degrees. Sugar, salt, and various seasoning mixes were stored in multiple areas of the facility without labels.
- Happy China: The facility did not have a verifiable employee health reporting agreement. A container of baby corn and prepared mushrooms was uncovered in a reach-in cooler in the main kitchen. The facility did not have written notification of major food allergens. A scoop handle was stored beneath the surface of starch and salt in a large plastic container in the main kitchen. A single-use bowl was stored in a flour bin, and a red single-use container was stored in rice. There was a gap at the top of the back screen door, which was opened for ventilation.
- Houlihan’s (Marriott): An employee coughed and blew his nose into a rag, then touched food items for a to-go order. Several TCS foods were cold-held at temperatures above 41 degrees, according to the temperature log, in a prep-top cooler and a reach-in cooler in the main kitchen.
- Houlihan’s North: An employee changed gloves without washing hands. A food employee prepared food without a proper hair restraint. The bar sink did not have a handwashing sign.
- Krystal #7: TCS foods were cold-held above 41 degrees in the walk-in cooler in the main kitchen. The walk-in cooler was not able to properly hold cold foods, and an internal thermometer read 60 degrees. The walk-in cooler door was not tight and did not shut properly.
- Ruby Tuesday: The handwashing sink in the dishwashing area did not have handwashing cleanser. A sanitizer bucket was stored in the handwashing sink in the dishwashing area. Several TCS foods were cold-held above 41 degrees. Shelves in the reach-in cooler and dry storage area had an accumulation of rust and food debris. Several insects were present in the main kitchen.
- Zeb’s Seafood & Chicken: Raw chicken was stacked on the top rack in the reach-in cooler in the main kitchen near the island table. A sanitizing solution made by an employee was tested at 200 ppm.
Implications and Future Steps
These inspection results highlight the need for ongoing vigilance in food safety practices. Restaurants must ensure that they are following all guidelines and regulations to prevent cross-contamination and foodborne illnesses. This includes proper training for employees, regular cleaning and sanitization, and adherence to temperature control for TCS foods.
As an expert, I believe that these inspections serve as a valuable tool for both restaurants and customers. By making this information publicly available, the Georgia Department of Public Health is promoting transparency and accountability. Customers can make informed choices, and restaurants can take steps to improve their food safety practices. Ultimately, this contributes to a safer and more enjoyable dining experience for everyone.
In my opinion, the key to success in the food industry is a commitment to excellence in food safety. By learning from these inspection results and implementing necessary improvements, restaurants can not only avoid penalties but also build a positive reputation and foster customer loyalty.
