The Dairy Lane
Last inspected: Feb 26, 2026
70
Score
The Dairy Lane, located at 839 S Harris St in Sandersville, GA, underwent a moderate-risk inspection on February 26, 2026. This inspection resulted in one critical, one major, and two minor violations, including issues with food-contact surfaces, cold holding temperatures, and utensil storage. Overall, the facility has a history of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
70
Jul 18, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
78
Nov 18, 2024
Routine
2 minor violations. 2 corrected on site.
90
Apr 25, 2024
Routine
2 major violations. 3 minor violations. 3 corrected on site.
70
Violations — Feb 26, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Found a buildup of a black substance on the back of the water deflector inside the ice machine. Ice machine should be checked and cleaned at a greater frequency to prevent buildup. PIC removed deflector and cleaned it. In equipment such 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.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
Inspector notes: Observed shredded hams in WIC at 45F. PIC stated that the hams were cooked and put in to cool last night and are to be chopped this morning. 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 Ham should be cooled in shallower containers.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed container used to scoop seasoning laying in seasoning bin. Also observed several handles down in dry goods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed evidence of live pests in dry goods area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Increase pest control efforts.
511-6-1.07(5)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants