Recently the Chatham County Department of public health visited a restaurant for a food safety inspection. That inspection ended in a unsatisfactory score.
B. NiCole’s Bistro located at 1639 E VICTORY DR in SAVANNAH, GA has scored a 67 .
Their long list of violations are below.
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed management failing in their duties of ensuring safe food handling and processes throughout facility as evidenced by the numerous violations observed including cold holding, food storage, and cleaning violations. Management is responsible for checking cold-holding temperatures of TCS food, ensuring that food is safe and unaltered, keeping TCS foods safe from cross-contamination and keeping the facility cleaned regularly. RCA: Management shall implement a system to identify food safety hazards, monitor critical operations, take corrective actions when violations occur, verify that procedures are effective, and maintain compliance with the Georgia Food Code.
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed steak that appeared to have naturally changed to greenish-gray color appearing unwholesome in walk-in cooler, with a sell-by date of 8/18, however walk-in cooler was also not at proper cold holding temperatures. COS CA: PIC discarded steak. Food shall be safe, unadulterated, and honestly presented.
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed deviled eggs stored next to raw chicken in walk-in cooler. COS CA: PIC discarded foods. Food shall be protected from cross contamination by (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and(II) Cooked ready-to-eat food.
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no foods in walk-in cooler to be at 41F or below. Ambient temperature of cooler was 44F. Observed reach-in cooler with ambient temperature of 49F, all foods in reach-in cooler were also not at temperatures of 41F or below. COS CA: PIC discarded all foods. Reach-in cooler and walk-in cooler are to be serviced and are not to be used to store TCS foods until repaired. TCS foods are to be stored in ice baths at 41F or below if not held in refrigeration.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed grease build-up on sides of equipment. Observed mildew like growth on fan covers in walk-in cooler. Observed carbon build-up on backs of fryers and flattop grill. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple areas of the floor coving broken down and damaged. Observed a burn hole in wall near the stove. Observed a leak from the ceiling caught by the mop bucking. Observed missing ceiling tiles. Observed mildew-like growth on walls in walk-in cooler. Observed build up in corners on flooring. RCA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
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