GOVERNORS GUN CLUB receives A in Cobb County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Observed lamp chops in main kitchen walk in cooler cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed lamp chops in main kitchen walk in cooler cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Lamb chops were moved to walk in freezer. Lamp chops were cooled to to 31F at 2:43pm. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
2. 02

   Utensil storage

   Item 14A ↗

   Observed two knives stored in stagnant water below 135F in main kitchen under prep top cooler 1 and steam table. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the…

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed two knives stored in stagnant water below 135F in main kitchen under prep top cooler 1 and steam table. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Knife under steam table was placed in container of water holding above 135F. Knife under prep top cooler was placed on cutting board of prep top cooler 1. Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.