GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Owen's BBQ
Address:  2200 US Highway 78
City:  Tallapoosa Time In:  11 :  10 AM Time Out:  12 :  30 PM
Inspection Date:    03/04/2020   CFSM:   none
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-071-000013
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

88
Grade

B
Date

09/04/19
Prior Score

96
Grade

A
Date

02/06/19
CURRENT SCORE CURRENT GRADE
 
71
  
C
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)   Craig Owens Date:   03/04/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/10/2020
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
Owen's BBQ		 Permit #
FSP-071-000013		 Date
03/04/2020
Address
2200 US HIGHWAY 78 		City/State
TALLAPOOSA GA		 Zipcode
30176
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooling, Main Kitchen, Ice Bath, Dairy, milk 36.0 ° F Cooling, Main Kitchen, Ice Bath, Cheese, sliced 43.0 ° F Cooling, Main Kitchen, Freezer, Pork, shredded 47.0 ° F
Cooling, Main Kitchen, Freezer, Pork, shoulder 44.0 ° F Cooling, Main Kitchen, Freezer, Beef, hamburger 37.0 ° F Cooling, Main Kitchen, Freezer, Beef, hamburger 73.0 ° F
Cold Holding, Main Kitchen, Two Door Cooler, Dairy, milk 53.0 ° F Cold Holding, Main Kitchen, Two Door Cooler, Pork, shredded 52.0 ° F Cold Holding, Main Kitchen, Two Door Cooler, Pork, shoulder 53.0 ° F
Cold Holding, Main Kitchen, Two Door Cooler, Beef, hamburger 60.0 ° F Cold Holding, Main Kitchen, Two Door Cooler, Cheese, sliced 47.0 ° F Reheat, Main Kitchen, Microwave, Barbecue Sauce, made in house 177.0 ° F
Reheat, Main Kitchen, Microwave, Barbecue Sauce, made in house 70.0 ° F Hot Holding, Main Kitchen, Steam Well, Baked Beans, 163.0 ° F Hot Holding, Main Kitchen, Steam Well, Pork, shredded 167.0 ° F
Hot Holding, Main Kitchen, Steam Well, Pork, shredded 165.0 ° F Cooling, Main Kitchen, Two Door Cooler, Hamburger, 135.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1.03(3)(a)] Observed no Certified Food Safety Manager (CFSM) employed at facility. Food service establishments shall have in its employ a CFSM to ensure food safety is being managed within the food service establishment during all hours of operation. CA: PIC will get certification.  New Violation. Correct By: 04/01/2020
2-2A Violation of Code: [511-6-1.03(2)(m)] Observed no verifiable means that all staff have been informed that they must report certain symptoms and illnesses to person in charge. CA: PIC will create employee health policy. Employees will be trained on policy and sign verifiable sheets.  Repeat Violation. Correct By: 03/10/2020
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored above iced tea containers and tar tar sauce in two door cooler. CA: PIC chose to discard raw chicken instead of rearranging.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw ground beef stored above head of lettuce and cheese in two door cooler. CA: PIC rearranged cooler based on internal cook temperature and separation of raw animal foods from ready to eat foods.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods in two door cooler holding above 41 degrees F. CA: PIC stated food had been in cooler less than 4 hours. PIC had attempted to cool large pork shoulder and hamburgers in cooler when food was recently cooked. High temperature raised temperature of cooler. PIC moved some foods to freezer and put others in an ice bath to cool down to 41 degrees F or below. PIC will not use cooler until temperature has returned to ambient 41 degrees F or below.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed old inspection report posted. CA: PIC will post most current inspection report.  Corrected On-Site.  New Violation.
Remarks PIC= person in charge
CA= corrective action
TCS= time/temperature controlled for safety
Hamburger cooled from 135 degrees F to 73 degrees F in 45 minutes. Sliced cheese cooled from 47 degrees F to 43 degrees F in 15 minutes. Pork shoulder cooled from 53 degrees F to 44 degrees F in 15 minutes. Shredded barbecue cooled from 52 degrees F to 47 degrees F in 15 minutes. Milk cooled from 53 degrees F to 36 degrees F. At this rate, all foods have either reach proper temperature or will reach proper cooling time and temperature parameters.
Person in Charge (Signature)    Date: 03/04/2020
Inspector (Signature) Saralynne Griffin Date: 03/04/2020