GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Peggy's Restaurant
Address:  101 N Main St.
City:  Wrens Time In:  11 :  00 AM Time Out:  12 :  00 PM
Inspection Date:    11/13/2023   CFSM:   Burton Dye exp. 8-14-28
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-081-000016
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

08/02/23
Prior Score

83
Grade

B
Date

02/01/23
CURRENT SCORE CURRENT GRADE
 
64
  
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)   Tony Brown Date:   11/13/2023
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 11/27/2023
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
Peggy's Restaurant		 Permit #
FSP-081-000016		 Date
11/13/2023
Address
101 N MAIN ST. 		City/State
WRENS GA		 Zipcode
30833
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Just Cooked, Main Kitchen, Fryer, Chicken, Fried 211.0 ° F Hot Holding, Front Food Service, Buffet Unit, Cheese, Mac & cheese 168.0 ° F Hot Holding, Front Food Service, Buffet Unit, Pork, Ham slices 135.0 ° F
Hot Holding, Front Food Service, Buffet Unit, Vegetables, Black eye peas 180.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, Cooked ham 39.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Cheese, Sliced 40.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Dairy, Butter 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Roast 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw peices 48.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Dairy, milk 50.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Ham 48.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Observed cooked cornbread muffins and cornbread batter uncovered on stand next to oven as well as uncovered shredded cheese and un-used cornbread batter stored un-covered in RIC. CA: Always keep food in process covered and protected from contamination.  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed meat slicing machine to have food particles and dirt on slicing blade as well as on meat holding tray. CA: Clean meat slicing machine before using and keep covered while not in use.
Observed corn muffin pans to have tremendous amounts of built-up food stuffs and charred food stuffs being used to prepare corn muffins. Also observed food grater on back table to have debris and discarded food in feeder Shute CA: Clean or discard existing corn muffin pans and clean food grater machine. Establish a cleaning schedule and maintain schedule often enough to prevent debris and build-up  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed two TCS foods (Beef & raw chicken) in exterior WIC that were being held above 41 degrees. CA: Turn down thermostat of WIC to maintain foods being held equal to or below 41 degrees.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed containers in RIC and WIC without proper labels and dates on the containers. CA: Mark all foods (Cooked or not cooked not in their original container) with either a made on or use by/discard by date.  Repeat Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed no thermometers in either the RIC or the WIC. CA: Acquire and install thermometers in all RICs and WIC so that temperature may be easily monitored.  Repeat Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed most of the kitchen staff not to be using hair restraint upon entering kitchen area. CA: Don and use hair restraint devices while in and around food preparation area. COS: Staff Donned hair nets when they observed the inspector on site.  Repeat Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed old report (Feb 1, 2023) Higher score posted instead of lower score (September 2, 2023) report. CA: Post most current inspection report.  New Violation.
17B Violation of Code: [511-6-1.06(5)(n)] Observed that trash receptacles in kitchen area not to be covered. CA: Obtain and install covers on all trash receptacles used in kitchen or food preparation areas.  Repeat Violation.
17D Violation of Code: [511-6-1.07(3)(f)] Observed inadequate lighting in exterior WIC to distinguish food type and condition. CA: Replace or add lighting to exterior WIC so that person entering can easily determine condition of items being stored there  Repeat Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed flies in kitchen.CA: Exit door was propped open and air curtain was not active upon entering establishment. May try installing a pass-through curtain along with the air curtain. Ensure the air curtain is working and being used.  Repeat Violation.
Remarks
Person in Charge (Signature)    Date: 11/13/2023
Inspector (Signature) Robert Strickland Date: 11/13/2023