GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Frank and Linda's Diner
Address:  5926 Hwy. 21 South
City:  Rincon Time In:  01 :  40 PM Time Out:  03 :  50 PM
Inspection Date:    11/10/2020   CFSM:   Timothy Rubrecht 06/09/2021
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000109
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

85
Grade

B
Date

05/11/20
Prior Score

88
Grade

B
Date

11/18/19
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)   Frank Brill Date:   11/10/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
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
Frank and Linda's Diner		 Permit #
FSP-051-000109		 Date
11/10/2020
Address
5926 HWY. 21 SOUTH 		City/State
RINCON GA		 Zipcode
31326
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Salad Prep, Prep Top Cooler, Tomatoes, Cut into quarters 41.0 ° F Cold Holding, Salad Prep, Prep Top Cooler, Vegetables, Sliced cucumbers 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Boiled 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, Ground Beef raw in ROP Sleeve 41.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Beef, raw steak 40.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Chicken, raw breast 38.0 ° F
Cold Holding, Grill Prep, Reach In Cooler, Fish/Seafood, raw shrimp on ice 39.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Fish/Seafood, Swai raw 39.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Cheese, Sliced Swiss (discarded) 42.0 ° F
Cold Holding, Grill Prep, Reach In Cooler, Pork, Smoked (discarded) 43.0 ° F Cold Holding, Grill Prep, Reach In Cooler, Beef, Lasagna 41.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Vegetables, Mashed Potatoes on counter (discarded) 72.0 ° F
Hot Holding, Main Kitchen, Steam Table, Beef, Meatballs in Marinara 147.0 ° F Hot Holding, Main Kitchen, Steam Table, Beef, Chili 157.0 ° F Just Cooked, Grill Prep, Grill, Chicken, second piece (breast) 169.0 ° F
Just Cooked, Grill Prep, Grill, Chicken, Breast 175.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Crumbled Feta (discarded) 46.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, Deli sliced ham (discarded) 47.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Shredded Cheddar (discarded) 67.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, cooked onion 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Sliced (discarded) 50.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Repeat #2: Observed raw shell eggs beside the grits and beside lettuce in the walk in cooler and observed cooked steak sitting directly on top of raw steak in the reach in cooler. PIC moved items based on internal cook temperatures.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed prep top cooler located across from grill/hood with temperatures held in the danger zone. Also observed mashed potatoes that had been taken out of the reach in cooler and had not been put back after use that was being held at room temperature. These items were discarded and are indicated in the temp log.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] 1. Repeat#3: Dust and mold observed on the ceiling of the walk in cooler near light...please clean before next routine inspection. Facility could be asked to close should this not be corrected.

2. ALSO, observed ticket paper stored with ready to eat lettuce in the prep cooler - this paper has been contaminated by wait staff hands and should not be stored on top of lettuce.

3. ALSO, observed bulk bag of sugar stored open with corner torn off on floor next to back door.

4. ALSO, observed open bag of grits on clean dish shelf

5. ALSO, observed open bag of bisquick.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Repeat #1: Observed wet and food stained/soiled wiping cloth on the cutting surface of the prep top cooler  Repeat Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Scoop for ice in wait station was cracked and missing a handle. PIC discarded  Corrected On-Site.  New Violation.
17B Violation of Code: [511-6-1.06(5)(r),(s)] Observed numerous (more than four) pieces of large equipment that has stopped working are stored outside of front and back door. Also, I observed boxes at the back door. These items should be removed before the next routine inspection  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed accumulation of dust and food debris on numerous surfaces within the facility such as the walk in cooler and shelving. Lastly, observed multiple unused equipment and litter outside of the facility which is mentioned in the refuse violation as this was described by PIC as trash.


Also, observed ceiling tiles that had been replaced but have been replaced with fissured textured tiles and the ceiling tiles need to be smooth and cleanable.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Back door has large opening that needs weather stripping to prevent pests. Also, upon walking back into the kitchen to ask a question after leaving to begin the exit interview and data entry I observed the back door propped open.  New Violation.
   
   
   
Person in Charge (Signature)    Date: 11/10/2020
Inspector (Signature) Alena Aviles Date: 11/10/2020
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
Frank and Linda's Diner		 Permit #
FSP-051-000109		 Date
11/10/2020
Address
5926 HWY. 21 SOUTH 		City/State
RINCON GA		 Zipcode
31326
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Wait staff all wearing masks; tables separated by 6 feet and sanitizer offered to guests at the door.

THE FACILITY NEEDS TO GET BACK ON TRACK SO THAT FOOD IS KEPT SAFE AND THE FACILITY CAN RETURN TO TRENDING UPWARDS WITH SCORES.
Person in Charge (Signature)    Date: 11/10/2020
Inspector (Signature) Alena Aviles Date: 11/10/2020
    3