Cheeseburger Bobby's
Last inspected: Jul 29, 2025
55
Score
Cheeseburger Bobby's, located at 2295 Towne Lake Pkwy Ste 100 in Woodstock, GA, underwent a moderate risk inspection on July 29, 2025. This inspection resulted in a score of 55, with two critical and three major violations noted, including issues with a certified food protection manager and the cleaning and sanitization of food-contact surfaces. Previous inspections for this facility have generally been low-risk.
3
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jul 29, 2025
Routine
2 critical violations. 3 major violations. 3 corrected on site.
55
Dec 2, 2024
Routine
1 minor violation. 1 corrected on site.
95
May 20, 2024
Routine
No violations found.
100
Violations — Jul 29, 2025 Inspection
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) for facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed significant mold build-up along interior portions of ice machine in dining area (top area where ice is formed). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed concentration of multiple in-use quat sanitizer buckets at 0 ppm. Quat sanitizers must be maintained at 150-400 ppm or as specified by manufacturers instructions. COS by remaking to 200 ppm.
511-6-1.05(6)(n)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed two types of lettuce prepared around 10:30am not cooled to 41°F within 4 hours. The temperature of lettuce was 48-55°F at 3:50pm. COS by discarding.
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no time documentation on lettuce, tomatoes, and pickled onions utilizing time as a public health (TPHC). Also observed new lettuce brought out to start TPHC with an initial temperature of 52°F. Time documentation must be placed on products once moved from temperature control and initial temperature must be 41°F or below. COS by discarding.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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