City View Sportsbar & Bistro
Last inspected: Apr 7, 2025
55
Score
CITY VIEW SPORTSBAR & BISTRO, located at 7365 Cityview Dr Sw in Austell, Georgia, underwent a moderate-risk inspection on April 7, 2025. This inspection identified three critical, one major, and one minor violation, including issues with food-contact surfaces, cold holding temperatures, and hot holding temperatures. The facility has a history of mostly medium-risk inspections over its four recorded evaluations.
4
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2025
Followup
3 critical violations. 1 major violation. 1 minor violation. 5 corrected on site.
55
Mar 7, 2025
Routine
2 critical violations. 3 major violations. 5 corrected on site.
55
Feb 28, 2024
Followup
2 critical violations. 3 minor violations. 2 corrected on site.
64
Jan 26, 2024
Routine
2 critical violations. 5 major violations. 2 minor violations. 3 corrected on site.
41
Violations — Apr 7, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: OBSERVED ICE CHUTE IN BULK ICE MACHINE WITH BLACK MOLD IN MAIN KITCHEN. C/A: FOOD CONTAC SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: ICE WAS REMOVED AND ICE MACHINE WAS CLEANED AND SANITIZED
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: OBSERVED CUT ROMAINE, CUT TOMATOES, SHREDDED CHEDDAR CHEESE, CHICKEN WINGS, AND RAW SNAPPER COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED LINGUINE AND PENNE PASTA COLD HOLDING ABOVE 41F IN PIZZA PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVD MAC AND CHEESE #2 AND MASHED POTATOES HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: MASHED POTATOES REHEATED TO 187F @ 2:26PM; MAC AND CHEESE #2 REAHEATED TO 181F @ 2:10PM
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: OBSERVED CHICKEN WINGS NOT COOLING AT A RATE THAT ENSURES FOOD WILL REACH 70F IN TWO HOURS. OBSERVED CORKSCREW PASTA NOT COOLING AT A RATE TO ENSURE FOOD WILL COOL TO 41F WITHIN 4 HOURS. 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); (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: CHICKEN WINGS AND PASTA WERE SEPARATED INTO SMALLER PORTIONS AND PLACED WITH LOOSE LIDS INTO THE WIC TO COOL; CHICKEN WINGS AND CORKSCREW PASTA HAD COOLED TO 57F BY 3:26PM
511-6-1.04(6)(d)
11C - approved thawing methods used
(corrected on site)
Inspector notes: OBSERVED RAW SALMON, RAW CHICKEN WINGS AND RAW SHRIMP THAWING IN STILL WATER AT ROOM TEMPERATURE IN MAIN KITCHEN. SALMON TEMPTED AT 45F, CHICKEN WINGS TEMPTED AT 55F, RAW SHRIMP TEMPTED AT 49F @ 1:20PM C/A: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw anima...
511-6-1.04(6)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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