GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Zeig's Cafe
Address:  2066 Perry Ln
City:  BRUNSWICK Time In:  08 :  50 AM Time Out:  11 :  45 AM
Inspection Date:    10/16/2019   CFSM:   Hugh Zeigler 8/23/23
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FS139-4299
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

87
Grade

B
Date

02/13/19
Prior Score

100
Grade

A
Date

07/24/18
CURRENT SCORE CURRENT GRADE
 
66
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Hugh Zeigler Date:   10/16/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/26/2019
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Zeig's Cafe		 Permit #
FS139-4299		 Date
10/16/2019
Address
2066 PERRY LN 		City/State
BRUNSWICK GA		 Zipcode
31525
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Just Cooked, Main Kitchen, Grill, Eggs, Over easy 149.0 ° F Hot Holding, Main Kitchen, Grill, Grits, 169.0 ° F TPHC, Main Kitchen, Counter Top/Table, Eggs, Shelled 62.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw -White Fridge 35.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, Sausage patty in 20 mins 47F 51.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Salad, Cut Lettuce in 20 mins 44F 44.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Milk in 20 mins 44F 43.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(n)1] Observed pic use same gloves to locate non food items (touching items non food related) then using same gloves to handle food items. Observed pic switch tasks of using wet wiping cloth to wipe down counters and utensils then proceed to handle food item. Ca If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed pancake mix on counter top uncovered. CA Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Sanitizer section in 3 comp sink has no trace or low concentration levels of chlorine sanitizer. Observed low concentration of sanitizer bucket, cloth used to wipe counters, knife, and cutting board. Ca use reccommended concentration for sanitizer chlorine 50-100ppm, use test strips to check levels.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed various tcs food held greater than 41 Degrees Fahrenheit. CA food shall be discarded.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Shelled eggs kept out of temp and no time label/discard label time on eggs. Ca this facility is not authorized to hold shelled eggs out of temp/not in thermo-controlled unit. Facility will need to submit plans and procedures to office.  New Violation.
11A Violation of Code: [511-6-1.05(3)(a)] Facility has removed commercial unit from facility and in place used residential unit, that changes the cold hold capacity for facility. CA Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04  New Violation.
11D Violation of Code: [511-6-1.05(2)(x)] Observed facility lacking thermometers stored in warmest part of two cold hold units. CA In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Pic lacking facial hair restraint while handling food. CA . Employees preparing or handling food shall use effective and clean, disposable or easily
cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain
loose hair including beards and mustaches longer than one half inch.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i),(j)] No test strips available for sanitizer solution in 3 comp sink and bucket. CA: need test strips for sanitizer solution immediately  Repeat Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed buildup on stove and flat top grill interior and exterior. Severe buildup on exterior of fryer, severe buildup of fry cutter. Buildup of mold like substance on dish holder/drainer. Observed hairs and crumbs in reach cooler units. Clean and sanitize all areas, clean as often as necessary to prevent buildup.  Repeat Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed buildup on floors and walls behind cooking equipment and under 3 comp sink. Buildup on plumbing under 3 comp sink. Ca clean and sanitize; clean as often as necessary to prevent buildup.  Repeat Violation.
17C Violation of Code: [511-6-1.07(5)(f)] Observed mop stored directly on floor. Ca Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without
soiling walls, equipment, or supplies  New Violation.
Remarks Possible score 47. Warnings/violations observed during next inspection points will be deducted. THREE CONSECUTIVE VIOLATIONS OF THE SAME PROVISION CAN RESULT IN SUSPENSION OR REVOCATION OF FOOD SERVICE PERMIT.
   
   
Person in Charge (Signature)    Date: 10/16/2019
Inspector (Signature) Montisha Montgomery Date: 10/16/2019
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
Zeig's Cafe		 Permit #
FS139-4299		 Date
10/16/2019
Address
2066 PERRY LN 		City/State
BRUNSWICK GA		 Zipcode
31525
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Owner installed a residential cold hold unit to facility in place of the existing commercial unit without approval or specifications sent to Glynn Co. Environmental Health. It is required of permit holder to notify the health authority of any extensive remodeling to equipment prior to the installation of new equipment. This is deemed a extensive due to the facility only having two cold hold units. It is pertinent to ensure that that the cold hold capacity of the newly installed unit would be
sufficient to the facility's operations. Considering this facility has no commercial cold hold units and the cold hold capacity is reduced due to the replacement of the commercial unit with a residential unit. This facility will have 30 calendar days to replace the unit with original unit or replace unit with an approved commercial unit, provided spec sheets are submitted to our department for review prior to installation.
6-2 Prep date or open date for milk shall be date marked and used within 7 days of opening.
16-B Observed leaking hand-sink while water running and buildup of calcium and black mold like substance on knobs.
2-1B Observed pic don gloves without washing hands prior to handling food. Ca Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms; P
(ii) After using the toilet room; P
(iii) After caring for or handling service animals or aquatic animals; P
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating,
or drinking, except for drinking from a closed beverage container and the container is handled to
prevent contamination of the hands; P
(v) After handling soiled equipment or utensils; P
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(vii) When switching between working with raw food and working with ready-to-eat food; P
(viii) Before donning gloves to initiate a task that involves working with food; P and
(ix) After engaging in other activities that contaminate the hands. P
2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P
Person in Charge (Signature)    Date: 10/16/2019
Inspector (Signature) Montisha Montgomery Date: 10/16/2019
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