GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Dockside Deli
Address:  999 College
City:  Brunswick Time In:  10 :  50 AM Time Out:  11 :  50 AM
Inspection Date:    05/17/2022   CFSM:   Robert Noonan (exp 3/2023)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-063-000666
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

91
Grade

A
Date

12/10/21
Prior Score

94
Grade

A
Date

02/05/21
CURRENT SCORE CURRENT GRADE
 
77
  
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)   . Date:   05/17/2022
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
Dockside Deli		 Permit #
FSP-063-000666		 Date
05/17/2022
Address
999 COLLEGE 		City/State
BRUNSWICK GA		 Zipcode
31520
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooling, Front Food Service, Prep Top Cooler, Beef, Meatballs in Sauce 72.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Ambient, Ambient 34.5 ° F Cold Holding, Front Food Service, Drink Cooler, Ambient, Ambient 39.7 ° F
Cold Holding, Front Food Service, Drink Cooler, Fruit, Smoothie 40.8 ° F Cold Holding, Front Food Service, Display Cooler, Deli Meat, Deli Meat Sandwich 45.3 ° F Cold Holding, Front Food Service, Display Cooler, Fruit, Cut Pineapple 56.0 ° F
Cold Holding, Front Food Service, Display Cooler, Fruit, Cut Pineapple 53.0 ° F Cold Holding, Front Food Service, Display Cooler, Ambient, Ambient 41.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Ambient, Ambient 38.0 ° F
Hot Holding, Front Food Service, Steam Well, Vegetables, Grits 160.1 ° F Hot Holding, Front Food Service, Steam Well, Pork, Sausage Patties 120.9 ° F Hot Holding, Front Food Service, Steam Well, Eggs, Fried Eggs 121.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Fruit, Mango Smoothie Mix 21.2 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, Cream Cheese 43.7 ° F Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, Ambient 00.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Butter 37.7 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cheese, Shredded Cheese 41.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cream cheese in reach in cooler above 41 deg F.
COS: All TCS items in cooler were discarded. An out of order sign was placed on the unit, and a work order was initiated.
CA: Monitor temperatures of coolers at the beginning and throughout each shift. Always ensure TCS items are stored at or below 41 deg F.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed TCS, including cut pineapples and deli meat sandwiches, above 41 deg F.
COS: All TCS items in cooler were discarded. An out of order sign was placed on the unit, and a work order was initiated.
CA: Monitor temperatures of coolers at the beginning and throughout each shift. Always ensure TCS items are stored at or below 41 deg F.  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed steam well with eggs and sausages held below 135 deg F.
COS: Items were discarded. Unit was adjusted.
CA: Monitor the temperature of hot held items to be at or above 135 deg F. Adjust equipment as needed.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed meatballs that were said to be cooked around 8 AM sitting in the prep top cooler at 72 deg F after 11 AM. It is unknown when they dropped below 135 deg F.
COS: THe meatballs were discarded.
CA: When cooling cooked product, track temperatures. Product should go from 135 deg F to 70 deg F in 2 hours, followed by 70 deg F to 41 deg F or below in the next 4 hours. Do not place hot product in the prep cooler.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed multiple items in the large reach in cooler without dates labelled.
COS: Undated items, unless prepped for use during today's service, were discarded.
CA: Ensure all prepped TCS items are dated and then discarded or consumed by the seventh day. Day one is counted as the day the item was prepped.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed items, including chicken salad, with a date code longer than seven days ago.
COS: Items past date were discarded.
CA: Look through cooler daily to discard out of date items.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Observed two chemical spray bottles without the lids/caps.
COS: Bottle lids were replaced.
CA: Store chemicals in a manner that prevents contamination of food, utensils, surfaces. This includes keeping containers closed.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 05/17/2022
Inspector (Signature) Rachel James Date: 05/17/2022
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
Dockside Deli		 Permit #
FSP-063-000666		 Date
05/17/2022
Address
999 COLLEGE 		City/State
BRUNSWICK GA		 Zipcode
31520
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
11D Violation of Code: [511-6-1.05(2)(x)] Observed drink display coolers missing ambient air thermometers.
CA: Place thermometers in all cooler units in the warmest area and in an easily seen area.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Observed container with three raw shelled eggs stored above ready to eat items.
COS: Container appeared to have no leaks, and eggs were intact. THe eggs were moved to the bottom shelf.
CA: Follow proper vertical storage order to prevent cross contamination.  Corrected On-Site.  New Violation.
Remarks
Person in Charge (Signature)    Date: 05/17/2022
Inspector (Signature) Rachel James Date: 05/17/2022
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