GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
Splash in the Boro Snack Shack
Address:
1388 Hwy 24 PO BOX 408
City:
STATESBORO
Time In:
10
:
45
AM
Time Out:
12
:
00
PM
Inspection Date:
06/03/2022
CFSM:
none
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-016-000155
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
81
Grade
B
Date
07/28/21
Prior Score
96
Grade
A
Date
05/17/21
CURRENT SCORE
CURRENT GRADE
75
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) John Willis
Date:
Inspector (Signature)
Follow-up:
YESNO
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 Splash in the Boro Snack Shack
Permit # FSP-016-000155
Date 06/03/2022
Address
1388 HWY 24 PO BOX 408
City/State STATESBORO GA
Zipcode 30458
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Holding, , , Chicken,
150.0 ° F
Hot Holding, , , Hamburger,
135.0 ° F
Hot Holding, , , Pork, Hot dog
136.0 ° F
Hot Holding, , , Pork, Hot dog
117.0 ° F
Just Cooked, , , Chicken,
201.0 ° F
Cold Holding, , , Pork, Hot dog
38.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B
Violation of Code: [511-6-1.03(3)(a)]
No CFSM on staff. CA must get someone certified within 30 days. New Violation.
4-2B
Violation of Code: [511-6-1.05(7)(a)1]
Observed organic build-up inside ice machine. CA: empty, clean, sanitize with frequency that prevents build-up. New Violation.
6-1B
Violation of Code: [511-6-1.04(6)(f)]
Observed hot dog hot holding with internal temperature of 117°F. COS: hot dog discared. CA: do not stack items in hot holding, replace lamp, use thermometers to check temperatures. New Violation.
11D
Violation of Code: [511-6-1.05(3)(g)]
Instant read thermomometer must be available, accurate, used for burgers, hot dogs, chicken. New Violation.
14A
Violation of Code: [511-6-1.04(4)(k)]
Observed ice scoop handle in contact with ice. New Violation.
17C
Violation of Code: [511-6-1.07(5)(a),(b)]
Observed excessive greasy build-up on wall behind cooking area. New Violation.
17C
Violation of Code: [511-6-1.07(5)(f)]
Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. New Violation.
17D
Violation of Code: [511-6-1.07(2)(j)]
AC return filter vent cover must be cleaned and repaired. New Violation.
18
Violation of Code: [511-6-1.07(5)(k)]
Observed excessive flies in the kitchen. New Violation.
18
Violation of Code: [511-6-1.07(2)(k)]
Turn on air curtain. New Violation.