GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Rustic Grill LLC
Address:  1253 Hwy 80 E
City:  SWAINSBORO Time In:  02 :  00 PM Time Out:  03 :  00 PM
Inspection Date:    09/14/2023   CFSM:   Monica Jones 2023
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-053-000119
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

88
Grade

B
Date

02/27/23
Prior Score

81
Grade

B
Date

08/15/22
CURRENT SCORE CURRENT GRADE
 
79
  
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)   Tonya Moore Date:   09/14/2023
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/21/2023
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
Rustic Grill LLC		 Permit #
FSP-053-000119		 Date
09/14/2023
Address
1253 HWY 80 E 		City/State
SWAINSBORO GA		 Zipcode
30401
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, , , , cheese (salad bar) 40.0 ° F Cold Holding, , , , ham (salad bar) 38.0 ° F Cold Holding, , , , eggs (salad bar) 40.0 ° F
Cold Holding, , , , sausage-WIC 41.0 ° F Cold Holding, , , , ham-RIC 40.0 ° F Cold Holding, , , , chicken-RIC 40.0 ° F
Cold Holding, , , , fish ** 60.0 ° F Cold Holding, , , , scallops ** 50.0 ° F Cold Holding, , , , seasoned shrimp ** 60.0 ° F
Cold Holding, , , , shrimp ** 55.0 ° F Cold Holding, , , , frog legs ** 50.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.07(3)(a)] Observed wet cloths in one hand sink & no paper towels or soap at another hand sink. CA: Hand wash sink is for washing hands ONLY. All hand sinks should be supplied with soap and paper towels at all times.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed mold build up in ice machine. Observed extremely grimy cutting board being used on the line. CA: Empty ice machine & clean thoroughly. CA: Replace deeply grooved cutting board which is no longer smooth and easily cleanable.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed several items in RIC/WIC not labeled/date marked. CA: Label items with common name, date mark any PHF to be discarded within 7 days of opening/preparing.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed shrimp, frog legs, scallops, fish being thawed improperly in rear prep sink and on counter beside the prep sink in containers. **temps of improper thawing only within past 2 hours according to employees. CA: There are 4 ways to thaw properly: (1) In sink under cool running water (2) in cooler (3)in microwave (4) during cooking process  Corrected On-Site.  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed no thermometers in the RIC/WIC. CA: All cooler/freezers need thermometers.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed ice scoop down in ice at drink station. Observed items being used as scoops in breader containers without handles. CA: Scoops should have handles and handles should be stored up out of food.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed ice scoop down in ice at drink station. Observed items being used as scoops in breader containers without handles. CA: Scoops should have handles and handles should be stored up out of food.  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] Observed "to go" bags being used for food storage in WIC. CA: Store food in proper containers that are meant for food storage.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed debris/crumb/grime accumulation in microwave, on bulk storage containers, other areas around kitchen. CA: Clean kitchen thoroughly and more frequently.  New Violation.
17B Violation of Code: [511-6-1.06(5)(n)] Observed no liner in trash can in women's restroom. CA: All trash cans need liners.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed flies throughout kitchen. CA: Work with a licensed PCO to better control flies.  New Violation.
Remarks *hot bar being disassembled at time of inspection
Person in Charge (Signature)    Date: 09/14/2023
Inspector (Signature) Rebecca Clifton Date: 09/14/2023