Hanks Bar & Grill
Last inspected: Mar 4, 2026
78
Score
Hanks Bar & Grill, located at 1037 Broadway in Columbus, Georgia, underwent a low-risk inspection on March 4, 2026, with a score of 78. This inspection identified one critical and one major violation concerning food-contact surfaces and cold holding temperatures. The establishment has a history of mostly low-risk inspections over seven scored events.
7
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Mar 4, 2026
Routine
No violations found.
100
Aug 14, 2025
Routine
1 minor violation. 1 corrected on site.
95
Apr 10, 2025
Routine
No violations found.
100
Feb 27, 2025
Routine
2 minor violations. 2 corrected on site.
90
Feb 25, 2025
Initial
No violations found.
100
Jan 3, 2025
Initial
No violations found.
100
Violations — Mar 4, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mechanical warewashing machine chlorine sanitizer reaching a concentration of 10ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods reaching temperatures greater than 41*F (See Temp Log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge along with food employees voluntarily discarded food items.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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