GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  COUNTRYSIDE FISH AND CHICKEN
Address:  2105 OSBORNE RD
City:  SAINT MARYS Time In:  01 :  25 PM Time Out:  02 :  55 PM
Inspection Date:    11/02/2020   CFSM:   Putena Muheisen'
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-020-321
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

100
Grade

A
Date

03/27/20
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
72
  
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)   Putena Muheisen' Date:   11/02/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/05/2020
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
COUNTRYSIDE FISH AND CHICKEN		 Permit #
FSP-020-321		 Date
11/02/2020
Address
2105 OSBORNE RD 		City/State
SAINT MARYS GA		 Zipcode
31558
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Prep Top Cooler, Salad, Lettuce, tomato 38.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Vegetables, Coleslaw 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Fish fillet 58.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Shrimp 53.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken wings 59.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Chicken gizzards 59.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Shrimp 58.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Fish 56.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] The Serv-safe manager was not on the premises at the time of the inspection. The PIC had no idea about safe food hold temperatures or final cook temperatures of PHF. The PIC was informed the Certified food manager should be on duty at all times or someone that is designated and have the knowledge is available. Serv-safe class was scheduled prior to end of inspection.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] At the opening of the inspection, there were no paper towels at the hand sink in the front service area. The PIC did walk to the back storage area to replenish the paper towel handler. Violation was corrected on site.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] In the main kitchen area, the prep top cooler stored by the fryer that held fish, seafood items, and chicken gizzards, livers, and wings did not have a temp of 41*F or less. The fish was at 58*F, shrimp 62*F, gizzards 54*F. PIC stated he had just prepped the items from the walk-in. He put ice on the PHF items and a 2nd temperature was taken of each item, fish 37*F, chicken gizzards 36.5*F, shrimp 37.9*F, and the chicken wings were at 37*F. The walk-in cooler held items that were greater than 41*F. The chicken wings temp was 54*F, shrimp was held at 56*F. There was no thermometer in either cold hold unit. The PIC stated he held the door open to the walk-in cooler and that was why the temp was high. So I waited 30 min to re-check the temps. The chicken wing temp was 43*F, shrimp temp was 44*F. The PIC was told to put ice bags on the food until a repair person could come out because he stated they had just thawed and prepped the food 1 1/2 hours prior to my arrival. A follow-up inspection will be conducted on Thursday.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] PIC stated the food in the prep top cooler was prepped on Sunday, Nov 1st. There was no date mark anywhere on the food containers or lids. The PIC was also told that any PHF that is held more than 24 hours must have a date label.  New Violation.
11D Violation of Code: [511-6-1.05(3)(g)] There were no thermometers in either cold hold unit. The outside thermometer was used for the walk-in. I informed the PIC that a thermometer was needed on the inside of the walk-in cooler.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Did not observe any sanitizer solution for the wiping towels to be stored in between uses.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Did not observe any sanitizer solution for the wiping towels to be stored in between uses.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] There was no inspection report, food service permit, or any handwash signs observed at the time of inspection.  New Violation.
Remarks There were many violations stated in the above section. A follow-up inspection was scheduled for Thursday to give a repair person time to fix the prep top cooler and walk-in cooler.
Person in Charge (Signature)    Date: 11/02/2020
Inspector (Signature) LaShuntala Heckard Date: 11/02/2020