Hawks Ridge Golf Club
Last inspected: Apr 8, 2026
58
Score
Hawks Ridge Golf Club, located at 1100 Hawks Club Dr in Ball Ground, GA, underwent a moderate-risk inspection on April 8, 2026. This inspection identified two critical, two major, and one minor violation, including issues with food-contact surfaces and proper hot holding temperatures. Previous inspections for this facility have generally been low-risk.
3
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 2 corrected on site.
58
Jan 30, 2025
Routine
1 critical violation. 1 corrected on site.
86
Apr 3, 2024
Routine
2 minor violations. 1 corrected on site.
90
Violations — Apr 8, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed significant food build-up along posterior blade of deli slicer. Slicer was not used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean slicer within 72 hours or before next use, whichever comes first.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed substantial black mold build-up along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency at a rate that precludes mold accumulations. *Discontinue use of ice until cleaned; purchase bagged ice to use in interim.
511-6-1.05(7)(b)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed melted butter being hot held at 125°F outside of steam table. TCS foods must be hot held at 135°F or above. If wanted to store butter in this manner consider utilizing a 4 hour time as a public health control procedure. COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed soup prepared around 11am not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. Temperature of soup was 96°F at 2:30pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
511-6-1.04(6)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed the most inspection report not posted in public view. The score posted was a 96/A from 4/8/24 but the most recent score is a 91/A from 1/30/25. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted in accordance with Rule.
511-6-1.02(1)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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