Macaroni Grill Scores a C Again: Restaurant Inspections May 6

The following are restaurant health inspection scores as reported by Gwinnett County:

Romano's Macaroni Grill - Webb Ginn, 1350 Scenic Highway 
Score: 74 C
Inspection Date: May 6
Previous Score: 96 A (1/8/13), 75 C (12/28/12)
Type of inspection: Routine
Violations: 2-1C, Violation of Code: [.04(4)(a) ] Employee is slicing cheese from a large block using a bare hand and a cutting glove on the other hand. Employee's bare hand is contacting the sliced pieces. This cheese will be grated at tables. (Must discard the portion which contacted bare hand.) Bare hands are not allowed to contact ready-to-eat foods. All employees engaged in food preparation tasks must adhere to kitchen policies on safe food handling. Corrected On-Site. New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Cross-contamination not prevented while cooking: Employee used to the same tongs to turn over a not fully cooked chicken breast, stir/mix spaghetti and meat on the stove, and contact cooked penne pasta with shrimp and chicken in the small roasting oven. The cooked penne dish and and the spaghetti dish were both being pulled for plating. (Must discard or reheat each food item to at least 165F for 15 seconds.) Food must be protected against cross-contamination through the storage, preparation and cooking process. The use of separate tongs is a method used to ensure separation of raw meat handling and ready-to-eat food handling. / Culinary manager has discarded the food items. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(b) ] Several food-contact surfaces are not being cleaned with adequate frequency: blade of the can opener, tomato dicer, meat/cheese slicer food grip and blade. Thoroughly clean these items. These must be cleaned at least once every 24 hours. All of these items were left unclean from yesterday. 2ND CONSECUTIVE VIOLATION OF CODE SECTION  Corrected On-Site. Repeat Violation. 4-2B, Violation of Code: [.05(7)(a)1 ] Several food-contact surfaces still have food pieces and residue remaining after they have been cleaned: tongs, salad mixing bowls, dessert plates, and metal pans. Some of the food debris is dried on and some is still moist. Scrub these items clean, re-wash them. All food-contact surfaces must be completely clean to both sight and touch before use. THIRD CONSECUTIVE VIOLATION OF CODE SECTION Corrected On-Site. Repeat Violation. 4-2B, Violation of Code: [.05(6)(n) ] Dishwashing machine is not dispensing chlorine sanitizer at an adequate concentration. I found an empty bottle of chlorine sanitizer connected to the machine. The chemical feeder tube is completely dry. (Connect another bucket to the machine and run several cycles until the chemical concentration is restored.) Chlorine sanitizer dispensed from the dishwashing machine must be kept between 50 ppm and 100 ppm. See remarks section. Corrected On-Site. New Violation. 15C, Violation of Code: [.05(7)(a)2,3 ] Shelves throughout the walk-in cooler are coated with food residue. Cooling racks have mold growing at theirs bases. Ledge above the bread and dessert prep station has accumulated food debris underneath the plates stored on this ledge. Clean these surfaces. Ensure that non food-contact surfaces are kept free of accumulated debris, soil, or mold. New Violation. 17C, Violation of Code: [.07(5)(a),(b) ] The walls at the vegetable prep station and the slicer station in the back of the kitchen are coated with splattered residue. Clean the walls routinely. Keep the walls, flooring, and ceilings in the facility clean. New Violation. 17C, Violation of Code: [.07(5)(a),(b) ] Floor drains underneath the handwashing sink (next to the desserts station) and underneath the ice machine are clogged with debris. Clear the drains. New Violation.

Chili's, 1350 Scenic Highway 
Score: 96 A
Inspection Date: May 6
Previous Score: 87 B (12/5/12), 99 A (7/16/12)
Type of inspection: Routine
Violations: 4-2B, Violation of Code: [.05(7)(b) ] The ice machine has mold present around the chute of the machine. The person in charge was advised to have the machine cleaned to sight and touch. All food contact surfaces should be cleaned on a frequency enough to prevent the growth of mold like substance or buildup. New Violation. 4-2B, Violation of Code: [.05(7)(a)1 ] Several utensils stored as clean in warewashing area were found to have food debris present. These utensils were removed by the person in charge and rewashed to sight and touch. All food contact surfaces should be stored clean to sight and touch. Corrected On-Site. New Violation.

Atlanta's Best Wings, 4002 Highway 78 Suite 220
Score: 93 A
Inspection Date: May 6
Previous Score: 97 A (3/7/13), 71 C (2/28/13)
Type of inspection: Routine
Violations: 10D, Violation of Code: [.04(7)(b) ] Pangasius is listed as catfish on the menu. Foods are must be honestly presented. Repeat Violation. 18, Violation of Code: [.07(5)(k) ] 1. Live roach crawling on the wall near the prep cooler, 2. Live gnats present around the beer station. Live pests must be minimized. New Violation.

Checkers, 1947 Scenic Highway 
Score: 84 B
Inspection Date: May 6
Previous Score: 86 B (12/11/12), 72 C (12/5/12)
Type of inspection: Routine
Violations: 4-2B, Violation of Code: [.05(6)(n) ] No food-contact surface sanitizer is present. Obtain bleach to make sanitizer until supply order is received on Wednesday. Keep chlorine sanitizer at concentration of 50 ppm to 100 ppm. Corrected On-Site. New Violation. 5-1B, Violation of Code: [.04(5)(f) ] Hot dogs are being reheated to between 124F and 136F for hot holding. The hot dogs are removed from an opened plastic bag then placed onto the grill. The procedure guide specifies cook temperature of 165F and total cook time of 5 minutes. (Place the hot dogs back onto the grill until they reach 165F and hold there for 15 seconds.) TCS foods must be reheated to at least 165F for 15 seconds unless the food is heated inside a commercially sealed package. The hot dogs have been discarded. A new batch has been heated on the grill then placed into a 1/3 pan to continue reheating on the steam line. Note- Even the hamburgers cooked during the inspection were not cooked to as high as they normally are. Corrected On-Site. New Violation. 18, Violation of Code: [.07(2)(m) ] The front walk-up windows and drive-thru windows are being left open during extended periods without customer activity. Employees must make their best effort to close the windows when there are no customers because the windows are not equipped with screens or air curtains. This measure protects against the entry of flying pests. Corrected On-Site. New Violation.

McDonald's of Centerville, 3460 GA Highway 124
Score: 96 A
Inspection Date: May 6
Previous Score: 88 B (9/8/12), 93 A (1/17/12)
Type of inspection: Routine
Violations: 12B, Violation of Code: [.03(5)(g) ] Employee observed wearing a black bracelet. Employee removed bracelet. Only a plain band ring should be worn when engaging in food prep. Corrected On-Site. New Violation. 14B, Violation of Code: [.05(10)(a) ] Several hot-holding trays "wet-nested". Trays rewashed. After washing and sanitizing, equipment should be air dried before stacking. Corrected On-Site. New Violation.