Sage Dining Services Inc. @ First Presbyterian Day School
Last inspected: Mar 9, 2026
86
Score
Across the available record, Sage Dining Services Inc. @ First Presbyterian Day School has five inspections on file, the first dated 2024. Inspectors last stopped by on Mar 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “physical facilities installed, maintained, and clean” is the recurring theme, flagged two times.
Compared to other Macon restaurants (averaging 91), there's room to close the gap. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 9, 2026
Routine
3 minor violations.
View 3 violations
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed old inspection report posted for public viewing. 1. 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. EHS informed the PIC of the need to post the most recent inspection report.
511-6-1.02(1)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean containers wet-stacked on the shelving in the dish room. (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed the PIC that the equipment must air dry before it is stacked; containers must be re-washed.
511-6-1.05(10)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed facility's need to clean walls and under/around all equipment. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the PIC of the need to clean.
511-6-1.07(5)(a)
86
Oct 1, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
4-1B - proper disposition of returned, previously served, reconditioned, and unsafe food
(corrected on site)
Inspector notes: Observed several molding strawberries within different packages within walk in cooler.
511-6-1.04(8)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed three compartment sink next to ice machine leaking at the bottom, requiring the use of buckets to catch the water.
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed leak spouting form hot handle from hand sink next to ice machine and sink next to wareashing machine when opened.
511-6-1.05(6)(a)
78
Feb 12, 2025
Routine
No violations found.
100
Sep 9, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: EHS observed facility lacking TPHC policy for TCS items being used on time. (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food th...
511-6-1.04(6)(i)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: EHS observed TCS food items (carton of milk) at the same temp from arrival. EHS noticed milk cooler was fully opened. PIC stated that cooler is fully opened due for elementary students to reach milk. e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed i...
511-6-1.04(6)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: EHS observed heavily stained ceiling tiles throughout main kitchen. (5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products Informed PIC to have ceiling tiles either cleaned or replaced. This must be corrected by 09/12/24
511-6-1.07(5)(a)
78
Feb 29, 2024
Routine
2 critical violations.
View 2 violations
6-1C - proper cooling time and temperature
Inspector notes: Observed facility not allowing product to cool appropriately before placing it on the serving line and using Time as a public health control; Product temperatures below. (d) Cooling. 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 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall...
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
Inspector notes: Observed facility not adhering to THPC procedures for items that are hot held; no final cook/start temperatures recorded on chart. (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the...
511-6-1.04(6)(i)
74
Frequently Asked Questions
When was Sage Dining Services Inc. @ First Presbyterian Day School last inspected?
The most recent health inspection at Sage Dining Services Inc. @ First Presbyterian Day School on file is from Mar 9, 2026. The public record contains five inspections in total.
What is the most common violation at Sage Dining Services Inc. @ First Presbyterian Day School?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited two times, more than any other issue at Sage Dining Services Inc. @ First Presbyterian Day School.
How does Sage Dining Services Inc. @ First Presbyterian Day School compare to other restaurants in Macon?
Sage Dining Services Inc. @ First Presbyterian Day School most recently scored 86 out of 100, which is lower than the Macon average of 91.
Has Sage Dining Services Inc. @ First Presbyterian Day School's inspection record improved over time?
Results have been roughly steady. Inspections at Sage Dining Services Inc. @ First Presbyterian Day School have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sage Dining Services Inc. @ First Presbyterian Day School 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 Sage Dining Services Inc. @ First Presbyterian Day School inspected?
Based on the inspection history on file, Sage Dining Services Inc. @ First Presbyterian Day School is inspected around two times per year on average.
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