Middle Georgia State University - Georgia Hall
Last inspected: Mar 2, 2026
90
Score
Middle Georgia State University - Georgia Hall appears in inspection records five times, starting in 2024. On Mar 2, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around two violations each.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited three times.
Among Cochran restaurants, this is a fairly standard result. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine
2 minor violations.
View 2 violations
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Both outside dumpsters observed with lids open, one with a broken off lid leaving it exposed to the elements. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food service establishment.
511-6-1.06(5)(n)
16C - sewage and waste water properly disposed
Inspector notes: Observed the drain in the 3-compartment sink area not properly draining with some standing water over where the grate used to be. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Area cautioned off for the time being, and a work order was placed to have the issue fixed. Correct within 72 hours.
511-6-1.06(4)(d)
90
Oct 20, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed rice at the pasta station out at around 110F. Observed the warming cabinets not keeping pasta with shrimp hot held above 135F, pasta was at 125F-130F. CA: TCS food being hot held must be maintained at 135F or above. COS: Rice was sent back to the oven to be reheated and placed back on line. All pasta dishes and squash was reheated in the oven to 170F before placing in a different warmer cabinet.
511-6-1.04(6)(f)
12B - personal cleanliness
(corrected on site)
Inspector notes: Multiple employees noticed with bracelets and smart watches on their wrist during active food service. CA: No jewelry (bracelets, rings, watches, etc.) may be worn during food service other than a plain metallic wedding band. COS: Employees removed them and rewashed.
511-6-1.03(5)(g)
82
Apr 23, 2025
Routine
2 major violations. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes being cleaned and "sanitized" in the 3 compartment sink, when concentration was checked with provided test strips, the concentration read at 0ppm. When investigating further, their was no sanitizer in the dispensing unit of the sink and none was located on site to replace. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75°F (24°C),P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer's use directions included in the labeling,P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. COS: Sanitizer brought over from facility on campus.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Both ice machines in the facility main kitchen area had build-up of mold-like substances on the chute and bin of the ice machines. CA: Food contact surfaces shall be cleaned at a frequency necessary to prevent building up of mold and debris. Empty ice from ice machines and completey clean the interior surfaces of the it within 72 hours. Do not use ice machines until this is done.
511-6-1.05(7)(b)
82
Dec 4, 2024
Routine
2 major violations. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed accumulation of black mold-like substance on the interior of the ice chute in the ice machine. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment sucha as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Clean ice bin within 24 hours.
511-6-1.05(7)(b)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed several spray bottle containing various chemicals with no labels indicating the contents of the bottles. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: CFSM decided themself to just discard the bottles.
511-6-1.07(6)(b)
82
May 1, 2024
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed cold hold violations at multiple serving stations in multiple cold wells. Items such as lettuce tomato, onion(non-tcs used for temp reference) holding at greater than 50F. TCS food being cold held shall be maintained at 41F or below. COS: Food items out of temperature changed out with fresh items, recommend new methods for cold holding.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pork sausage at the pasta station sitting at 111F. TCS food being hot held shall be kept at 135F or above. COS Sausage voluntarily discarded and replaced with a fresh pan with a lid on it this time.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed spray bottle of concentrated glass cleaner with no label identifying the contents. Working containers, like spray bottles, prepared from bulk chemicals shall haver a common identifying name labeled on them. COS Bottle labeled.
511-6-1.07(6)(b)
67
Frequently Asked Questions
When was Middle Georgia State University - Georgia Hall last inspected?
The most recent health inspection at Middle Georgia State University - Georgia Hall on file is from Mar 2, 2026. The public record contains five inspections in total.
What is the most common violation at Middle Georgia State University - Georgia Hall?
Across the inspection record, “proper hot holding temperatures” has been cited three times, more than any other issue at Middle Georgia State University - Georgia Hall.
How does Middle Georgia State University - Georgia Hall compare to other restaurants in Cochran?
Middle Georgia State University - Georgia Hall most recently scored 90 out of 100, which is about the same as the Cochran average of 90.
Has Middle Georgia State University - Georgia Hall's inspection record improved over time?
Results have been roughly steady. Inspections at Middle Georgia State University - Georgia Hall have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Middle Georgia State University - Georgia Hall means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Middle Georgia State University - Georgia Hall inspected?
Based on the inspection history on file, Middle Georgia State University - Georgia Hall is inspected around three times per year on average.
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