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.

Inspector notes: Observed the grill prep top cooler holding a temperature of 50 degrees. Told PIC and he had cook take everything out and put on ice baths till a solution is figured out. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed raw chicken stored over ready to eat pill and eat shrimp in the reach in cooler by oven. Told PIC to stack eggs below rte foods and according to cook time. The eggs were moved under the ready to eat food and stacked by cook time. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and...

Inspector notes: Observed a build up of residue on the hand washing sink on the back wall by dish washer. Told PIC that all area needs to be cleaned at a frequency that prevents build up. PIC stated he will get sinks scrubbed down. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed a build up of old food debris in the walk in freezer floor. Told PIC that all area needs to be cleaned at a frequency that prevents build up. PIC stated he will get the freezer cleaned as soon as the delivery from the truck is put away. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed a build up of dust and food debris on the in use fans that are in the kitchen. Told PIC that the fans need to be kept clean to prevent particles from blowing on food items. PIC stated a plan to take them down to do a deep clean and sanitize fans. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed a build up of old food debris on the floor and walls around prep top coolers, fryers, and prep area. Told PIC that floors, walls and ceilings need to be cleaned at a frequency that prevents build up. 11-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Inspector notes: Observed raw eggs stored over ready to eat pill and eat shrimp and mushrooms in the reach in cooler by oven. Told PIC to stack eggs below rte foods and according to cook time. The eggs were moved under the ready to eat food and stacked by cook time. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as...