GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Highway 55 Burgers Shakes and Fries
Address:  110 Shupe WAY
City:  BRUNSWICK Time In:  02 :  05 PM Time Out:  04 :  50 PM
Inspection Date:    09/12/2024   CFSM:   Jessica Cimafranca (10/27/26)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-063-000966
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

90
Grade

A
Date

05/02/24
Prior Score

89
Grade

B
Date

12/01/23
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)   Jessica Cimafranca Date:   09/12/2024
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
Highway 55 Burgers Shakes and Fries		 Permit #
FSP-063-000966		 Date
09/12/2024
Address
110 SHUPE WAY 		City/State
BRUNSWICK GA		 Zipcode
31520
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Reach In Cooler, Dairy, Buttermilk Ranch 56.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Dairy, Custard 38.0 ° F Cold Holding, Front Food Service, Prep Top Cooler, Fruit, Pineapple Chunks 39.0 ° F
Cold Holding, Drive Thru, Prep Top Cooler, Dairy, Buttermilk Ranch 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Burger Puck 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, Sliced Cheese 39.0 ° F
Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, 10.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Hotdog 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Eggs, Mayo 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Beef, Burger Puck 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, Sliced Tomato 39.0 ° F Cold Holding, Main Kitchen, Grill, Beef, Burger Puck 40.0 ° F
Hot Holding, Main Kitchen, Steam Well, Beef, Chili 125.0 ° F Hot Holding, Main Kitchen, Steam Well, Dairy, Cheese Sauce 146.0 ° F Hot Holding, Main Kitchen, Grill, Beef, Philly Meat 120.0 ° F
Hot Holding, Main Kitchen, Grill, Chicken, Chopped Chicken 145.0 ° F Hot Holding, Main Kitchen, Warmer Drawer, Ambient, 139.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(c)] Observed a handwashing sink in the main kitchen that was not being supplied hot water.
CA: Glynn Eh instructs management to have repairs made to the sink so that it supplies hot water of at least 100 deg f.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed during the course of this inspection that 2 handwashing sinks in the main kitchen area were not supplied paper towels.
CA: Glynn EH instructs management to ensure that paper towels or other hand drying provisions are provided at all handwashing sinks.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed during the course of this inspection that rotten lemon slices were being stored in the front food service reach in cooler.
COS: Food was discarded.
CA: Glynn EH instructs management to train staff to discard any foods that have become unsafe for consumption.  Corrected On-Site.  New Violation.
3-1C Violation of Code: [511-6-1.04(1)] Observed during the course of this inspection that a chunk of raw Shrimp or Chicken was inside of the storage container of flour breading in the main kitchen.
COS: Breading was discarded and unit was sent to be cleaned and sanitized.
CA: Glynn EH instructs management to train staff to keep large bulk containers of dry foods protected from contamination at all times and to discard any dry goods that have become contaminated or unsafe.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed during the course of this inspection that internal components of the "ice cream machine" displayed buildup that wiped away freely when an clean napkin was applied to the area.
CA: Glynn EH instructs management to have staff detail the internal components while cleaning and sanitizing the unit ASAP, and to adjust cleaning procedure when they notice buildup to ensure the unit is clean to sight and touch as well as sanitary.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed during the course of this inspection that multiple ics scoops were being stored at the main kitchen ice machine in a way that the handles were touching the inside food contact surface of another scoop and the scoops were being stored inside of a bucket of visibly dirty water.
COS: All scoops and the container they were stored in were removed from service and sent to be cleaned and sanitized.
CA: Glynn EH instructs management to adjust the storage practices of storing the ice scoops and also how often the clean the container that they are stored inside of to provide sanitary conditions.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed during the course of this inspection that the facility had a broken reach in cooler in the front food service area that was holding buttermilk ranch dressing cups at 56 deg f.
COS: Ranch cups were discarded.
CA: Glynn EH instructs management to ensure that all tcs food items are held in cooling units that can keep their internal temperatures at 41 deg f or below.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 09/12/2024
Inspector (Signature) Justin Currin Date: 09/12/2024
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
Highway 55 Burgers Shakes and Fries		 Permit #
FSP-063-000966		 Date
09/12/2024
Address
110 SHUPE WAY 		City/State
BRUNSWICK GA		 Zipcode
31520
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed during the course of this inspection that the facility was storing chili at a steam well at 125 deg f.
COS: Chili was discarded.
CA: Glynn EH instructs management to ensure that all hot held tcs food items are stored at temps of 135 deg f or above.  Corrected On-Site.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed during the course of this inspection that the facility had philly cheesesteak meat being hot held on the grill at 120 deg f.
COS: Meat was discarded.
CA: Glynn EH instructs management to ensure that all hot held tcs foods are being kept at temps of 135 deg f or above.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed during the course of this inspection that the facility had no visible date marking system in place for tcs food items such as custard, sliced tomatoes, and buckets of chili.
CA: Glynn EH instructs management to procure supplies to created a 7 day date marking system that begins on the date that foods are prepped or
initially thawed. This requirement is for foods that may be held inside of the facility for more than 24 hours.  New Violation.
11D Violation of Code: [511-6-1.05(3)(g)] Observed during the course of this inspection that the facility could not produce a probe thermometer designed for taking temperatures of thin foods.
CA: Glynn EH instructs management to acquire a thin probe thermometer for taking the internal temperatures of thin foods.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed during the course of this inspection that the facility could not produce test strip for the steramine tablets being used for sanitizing.
CA: Glynn EH instructs management to acquire test strips for all sanitizers that are used inside of the facility.  New Violation.
15C Violation of Code: [511-6-1.05(7)(d)] Observed during the course of this inspection that the drink machine located in the front food service dining area displayed buildup on non food contact surfaces.
CA: Glynn EH instructs management to train staff to properly clean and sanitize all non food contact surfaces of the drink station often enough to keep it free of buildup.  New Violation.
Remarks
Person in Charge (Signature)    Date: 09/12/2024
Inspector (Signature) Justin Currin Date: 09/12/2024
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