GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Embassy Suites Brunswick
Address:  500 Mall BLVD
City:  Brunswick Time In:  09 :  30 AM Time Out:  10 :  45 AM
Inspection Date:    06/20/2023   CFSM:   Michale Davis 3/29/2027
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-063-000586
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

12/07/22
Prior Score

95
Grade

A
Date

03/15/22
CURRENT SCORE CURRENT GRADE
 
76
  
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)   Michael Davis Date:   06/20/2023
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 07/03/2023
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
Embassy Suites Brunswick		 Permit #
FSP-063-000586		 Date
06/20/2023
Address
500 MALL BLVD 		City/State
BRUNSWICK GA		 Zipcode
31525
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Butter 40.8 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, Ambient 00.0 ° F Cold Holding, Self-serve buffet, Milk Dispenser, Dairy, 2% Milk 37.7 ° F
Cold Holding, Front Food Service, Reach In Cooler, Cheese, Cheese Slices 28.7 ° F Cold Holding, Front Food Service, Reach In Cooler, Tomatoes, Salsa 35.6 ° F Cold Holding, Front Food Service, Prep Top Cooler, Deli Meat, Diced Ham 40.3 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Pico 36.4 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Deli Meat, Ham 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pasta, Noodles 48.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Cream Cheese 46.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Butter 43.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Ranch Dressing 44.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed multiple seasoning bags, seasoning containers, flour bags and sugar bags being stored uncovered at the time of this inspection. COS: PIC covered/ disposed of foods accordingly. CA: PIC stated all foods would be stored covered and if not they would be disposed of.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed rust build up on the clean knife holder at the time of this inspection. COS: PIC removed knives to rewash. CA: PIC stated they would increase cleaning frequency to prevent rust build up.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed mold like build up on the front service soda ice dispenser at the time of this inspection. CA: PIC stated they would increase cleaning frequency to prevent build up and contamination.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed severe grease build up on bacon oven at the time of this inspection. CA: PIC will increase cleaning frequency to prevent build up.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed main kitchen microwave with severe food build up on top internal side of microwave. CA: PIC will increase cleaning frequency to prevent build up and contamination.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed numerous cold-hold TCS food items being held above 41 degrees F in the reach in cooler (see temperature log). COS: PIC discarded all out-of-temperature cold-held TCS food items in the reach-in cooler. CA: PIC contacted a technician to repair the walk-in cooler. PIC Will not use cooler to store TCS product until repaired and reinspected.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed multiple food items in coolers and storage areas without date or prep or use by date at the time of this inspection. COS: PIC discarded food items with could not be accounted for. CA:PIC will ensure all prepared foods and opened containers are labeled with prep date or use by date of 7 days after prep.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed half and half being stored for use past the use by date of 6/14/23 at the time of this inspection. COS: PIC Discarded. CA: PIC will ensure all items with use by dates are discarded at the end of that day.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(a)] Observed multiple bottles of cleaning liquids in bottles without labels on them at the time of this inspection. COS: PIC added labels. CA: PIC will ensure all bottles will be labeled with the contents they contain.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed container being used as scoop in food product, with no disignated handle area, at the time of this inspection. CA: Scoops should have handles and those handles should be stored out of contact with food items.  New Violation.
14B Violation of Code: [511-6-1.05(10)(g)2] Observed utensils stored mixed up at the time of this inspection. CA: PIC will educate staff to ensure they understand to store utensils all facing the same way to protect the food contact end when grabbing the handled ends.  New Violation.
14C Violation of Code: [511-6-1.05(10)(g)(1)&(3)] Observed single service items being stored loose in boxes, cabinets, and containers not protected at the time of this inspection. CA: PIC will ensure that staff is aware that single service items should be stored tightly wrapped and protected from contamination.  New Violation.
15A Violation of Code: [511-6-1.05(6)(q)1&3] At the time of the inspection, observed seal on walk-in freezer door not fitting tightly. Ice had built up on a portion of it. CA: PIC will contact maintenance to correct ice build up and prevent cooler from failing.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed ceiling/ AC vents slowly dripping water at the time of this inspection. CA: Ensure maintenance is contacted to prevent leaking in kitchen area to prevent possible contamination.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed old food debris and seasoning throughout the facility at the time of this inspection. CA: Increase cleaning frequency to prevent build up and potential attraction of pests.  New Violation.
Remarks
Person in Charge (Signature)    Date: 06/20/2023
Inspector (Signature) Ashley Steverson-Wingate Date: 06/20/2023