GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Brass Rail
Address:  65 Central BLVD
City:  GUYTON Time In:  03 :  00 PM Time Out:  04 :  50 PM
Inspection Date:    05/26/2021   CFSM:   Richard Bakker 05/06/2026
Purpose of Inspection:    Issued Provisional Permit     
Risk Type:   1   2   3 Permit#:  FSP-051-000309
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
Grade
Date
Prior Score
Grade
Date
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)   Shannon McDonald Date:   05/26/2021
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 06/14/2021
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
Brass Rail		 Permit #
FSP-051-000309		 Date
05/26/2021
Address
65 CENTRAL BLVD 		City/State
GUYTON GA		 Zipcode
31312
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Merchandiser Coke Cooler with sliding doors (must be removed and not used for open food products), Cooler, Chicken, Grilled breast - discarded 56.0 ° F Cold Holding, Merchandiser Coke Cooler with sliding doors (must be removed and not used for open food products), Cooler, Chicken, raw strips - discarded 52.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Beef, raw ground beef patties 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw breast 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Spices, Tzatziki Sauce - discarded 48.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, Gyro Meat - Discarded 46.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Sliced Cheddar - Discarded 52.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced - Discarded 48.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] Both new employees stated they were not in charge and after the routine ended and was being input the CFSM showed up  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Multiple observations of improper separation with raw chicken in the small coke merchandiser and in the large two door reach in cooler - all items placed in order of internal cook temperatures.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Most coolers holding in the danger zone - will need to replace with commercial coolers that adequately allow food to be spaced properly and not overcrowd the coolers. Calculations will be done for storage guidance. Food discarded  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] No dates were observed in the facility - PIC dated foods  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed multiple boxed, canned and bagged food items stored on the floor. Also, observed several bags of foods in dry storage rolled down and not sealed  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed bartender with long ponytail that touched shoulders  New Violation.
12C Violation of Code: [511-6-1.05(10)(b)] Observed multiple wiping cloths that were soiled with black residue stored wet on prep tables and food contact surfaces  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] Observed chest freezers falling apart, reach in freezers with major ice accumulation, and coolers not holding temperatures due to being merchandisers and not intended by manufacturer for use with open food storage. All residential chest freezers must be replaced with commercial freezers, upright reach in freezer should be cleaned and serviced to a like new state or replaced. The merchandiser coke cooler cannot be used for food storage and must be replaced. Additional refrigeration is most likely needed due to the amount of overcrowding I observed. I will calculate refrigerated storage needs and give guidance after all information is received for plan review.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Facility walls, floors and ceilings will need to be repaired and cleaned to a like new state before permitting  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Light bulbs will need protective shielding  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Major fly issue in facility with flies landing on food contact surfaces and bait traps observed and must be removed  New Violation.
Remarks Facility did a change of ownership months ago and did not disclose to the health authority so upon entry to facility and confirming by looking at tax ID numbers...I proceeded to allow the new owners to make application no later than Friday at lunch or face closure. The provisional permit will officially be presented once the new owners make application to our Department for FS and OSSMS. The landlord stayed the same.
Previous operator: Esquire Cnetral, LLC
Tax ID:.......8153
Current Operators: DS&J, LLC
Tax ID:.......7725
Plan review calculations will give guidance on how much refrigeration is needed for this facility.
Once application is made additional follow-up inspections will be needed to ensure facility is brought up to current standards for foodservice and OSSMS.
OSSMS will need to be evaluated by On Site Inspector and an application will be needed in addition to the fs application no later than Friday at lunch. AKA 3 business days.
Update: Application for both FS and OSSMS were submitted in partial format on Friday May 28, 2021 and provisional permit issued. I will review FS within 10 business days
Person in Charge (Signature)    Date: 05/26/2021
Inspector (Signature) Alena Aviles Date: 05/26/2021