Doc's Food & Spirits
Last inspected: Mar 21, 2025
41
Score
DOC'S FOOD & SPIRITS, located at 2621 Cumberland Blvd SE in Smyrna, GA, underwent a high-risk inspection on March 21, 2025, resulting in a score of 41. This inspection identified two critical and six major violations, including multiple instances of improper cleaning and sanitization of food-contact surfaces. The facility has a historical pattern of high-risk scores across its three recorded inspections.
3
Inspections
2
Critical latest
6
Major latest
0
Minor latest
Inspection History
Mar 21, 2025
Routine
2 critical violations. 6 major violations. 7 corrected on site.
41
Mar 12, 2025
Routine
5 critical violations. 4 major violations. 1 minor violation. 7 corrected on site.
30
Nov 22, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
61
Violations — Mar 21, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed beverage glasses stored at the bar area above head on a storing rack with visible residue on the (fingerprints and dried detergent spots). C/AEquipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC was instructed to re-wash ALL the glasses
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a stack of dishes stored on the prep top stored as clean with visible food residue on them. Observed large plated stored on the rack as clean with visible residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC removed the dishes and placed them in the sink to be re-washed
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed several trays of clear plastic beverage drinking glasses stored on racks in the main kitchen with visible residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS:PIC removed the glasses and placed them in at the two-compartment sink to be re-washed
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed all the cooking knives in the main kitchen at the prep top area being stored on the rack with visible food residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC removed all the knives and placed them in the sink
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed metal trays on the clean rack in the main kitchen stored as clean with visible food residue still left on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC removed the trays and placed them at the tw-compartment sink
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed clear plastic pitchers in the main kitchen stored on the clean rack with visible food residue on them. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS PIC removed the pichers and placed at the sink to be re-washed
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a large tray of cooked chicken pieces, cooked mushrooms and breaded chicken wings in the WIC in the main kitchen holding at 49*F. PIC stated that chicken was stored in there over 6 hours ago. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS PIC discarded the chicken and the mushrooms
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the Half/half stored in the RIC at the bar area holding at 54*F. Ambient temperature of the fridge was measured at 47*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS PIC discarded the half/half and was instructed to not use that RIC to store TCS items until the unit is repaired
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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