Lake Oconee Bistro

Inspector notes: Observed a build up of food debris on the the slicer in the back of the kitchen by the walk in cooler. Explained to PIC that all food contact surfaces needs to be kept cleaned at a frequency that prevents build up.511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork follo...

Inspector notes: Observed washed rinsed and sanitized dishes stacked wet. Told PIC that all washed, rinsed and sanitized pans need to be stacked to allow them to air dry before stacking.