Kennesaw State University and the University of Georgia are sponsoring a Restaurant Expo on February 23, 2015. To find out more about the event, click here for the agenda.
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Foods that make you go “hmmm.” Do you have the answer?
The following are violations cited by inspectors in the field based on the Rules and Regulations for Food Service CHAPTER 290-5-14
Contributed by: Kim Brown, EHS3
Food Service Inspection Item Number 4-2b
Code Provisions: .05(7)(a)1
Observation: Numerous plates, bowls, and utensils stored as clean observed with stuck-on food debris.
Compliance/Corrective Action (CA) Required: All food contact surfaces must be properly cleaned to sight and touch prior to being stored for use.
Corrected on sight during the inspection (COS): Items were removed for cleaning.
Contributed by: Casey Saenz
Food Service Inspection Item Number 6-1A
Code Provisions: .04(6)(f)
Observation: Time/Temperature Controlled for Safety (TCS) foods held above 41 ̊F in that crawfish was 48 ̊F, fish heads 52 ̊F, raw shrimp 48 ̊F while stored in the cook-line refrigerator.
Compliance/Corrective Action (CA) Required: Always cold hold TCS foods at 41 ̊f and below.
Corrected on sight during the inspection (COS): Food items were discarded since believed to have been out of temperature more than 4 hours .