GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Zoner's Pizza Joint
Address:  103 W General Screven WAY STE D
City:  Hinesville Time In:  03 :  15 PM Time Out:  05 :  00 PM
Inspection Date:    05/10/2021   CFSM:   Sharon Slater
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-089-000286
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

75
Grade

C
Date

07/07/20
Prior Score

71
Grade

C
Date

02/27/20
CURRENT SCORE CURRENT GRADE
 
74
  
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)   Sharnon Miller Date:   05/10/2021
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
Zoner's Pizza Joint		 Permit #
FSP-089-000286		 Date
05/10/2021
Address
103 W GENERAL SCREVEN WAY STE D 		City/State
HINESVILLE GA		 Zipcode
31313
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, butter 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, fried 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, commercially precooked 31.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, ham 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, DICED 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, 39.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Chicken, WINGS 50.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed food employee exit restroom and put on gloves without washing hands. 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. Before donning gloves to initiate a task that involves working with food.  New Violation.
2-2D Observed hand wash sink as well as restroom sink not supplied with paper towels at time of arrival.  New Violation.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 05/10/2021
Inspector (Signature) Christopher Gowen Date: 05/10/2021
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
Zoner's Pizza Joint		 Permit #
FSP-089-000286		 Date
05/10/2021
Address
103 W GENERAL SCREVEN WAY STE D		 City/State
HINESVILLE GA		 Zipcode
31313
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed significant build-up of food residue on pizza screens. Employee stated these are washed once or twice a week. Observed no sanitizer in facility. Manager stated that tablets are used but they are currently out of them. Facility did not appear to have an alternative available. Observed build-up on cutting board on the prep cooler.

1.Equipment food-contact surfaces and utensils shall be cleaned:
(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P
(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P
(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P
(iv) Before using or storing a food temperature measuring device; P and
(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:
(i) In storage, containers of time/temperature control for safety food and their contents are maintained
at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are
empty;
(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:
(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:
Temperature Cleaning Frequency
41ºF (5.0ºC) or less 24 hours
>41ºF - 45ºF
(>5.0ºC - 7.2ºC) 20 hours
>45ºF - 50ºF
(>7.2ºC - 10.0ºC) 16 hours
>50ºF - 55ºF
(>10.0ºC - 12.8ºC) 10 hours
and
(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a
container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;
(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;
(v) The cleaning schedule is approved based on consideration of:
(I) Characteristics of the equipment and its use,
(II) The type of food involved,
(III) The amount of food residue accumulation, and
(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or
(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.  Repeat Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i),(j)] Facility does not appear to have test strips for three compartment sink sanitizer solution.  Repeat Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed faucet leaking at 3-compartment sink  Repeat Violation.
17C Observed accumulation of food debris/residue under prep tables, behind ovens, under dry storage shelves, behind chest freezer, and behind mixer and throughout facility. Observed damage to walls that should be patched and repainted. Facility should consider covering sheet rock with an approved material.  Repeat Violation.
Remarks
Person in Charge (Signature)    Date: 05/10/2021
Inspector (Signature) Christopher Gowen Date: 05/10/2021
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