Ga - Sierra Creek Lodge

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Toppings for burgers observed to be missing sneeze guard. [CA] Provide sneeze guard for foods offered for self service

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Cabinets under soda machine and table behind soda machine observed to have dried on syrup. [CA] Clean and maintain in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Prepped uncooked pizza measured to be 43F stacked on top prep cooler insert. [CA] Keep PHFs at 41F or below for cold holding. [COS] Prepped pizzas were placed into prep cooler reach in.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hot and cold water available

Inspector’s notes

1 handwash sink by grill missing cold water and only has hot water over 110F. Other handwash sink available around corner. [CA] Provide hot and cold water for handwashing.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

One prep cooler was not holding temperature and has not been in use. Prep cooler observed to be empty and food observed to be held up 2 door upright cooler. [CA] Repair cooler and maintain in operational condition.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Permits available

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Grab n Go cooler measured to have: -Ambient temperature 43F -Cut fruit at 42F -Salad cups at 42F -Dressing at 41F [CA] Keep PHFs at 41F and below for cold holding.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Timer for TPHC for roasted vegetables observed to be off at time of inspection. Vegetables on service line measured to be 131F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Roasted vegetables were retroactively marked with time for 30 minutes prior and new batch was placed out within 30 minutes.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Old pipes unuse observed to be sealed. [CA] Provide seal or grate on unused pipes to prevent vermin entry.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Sushi at Sierra Creek Lodge measured to be 40F in grab n go case. Sushi was made with rice on TPHC and shall be discarded with rice. No labeling observed on prepackaged sushi at Sierra Creek Lodge. [CA] Provide labeling for all sushi using TPHC rice at all facilities. TPHC discard time shall match the earliest possible time if using more than one ingredient on TPHC. PHFs on TPHC cannot be returned to temperature control. [COS] Sushi containers were labeled for the last batch of rice made at 1PM and shall be discarded at 5PM.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Ants observed in facility especially by handwash sink.[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.