Dodge State Prision Staff Dining
Last inspected: Nov 20, 2025
82
Score
The Dodge State Prison Staff Dining facility, located at 2971 Old Bethel Rd in Chester, GA, underwent a low-risk inspection on November 20, 2025. This inspection identified one major and two minor violations concerning proper date marking, wiping cloth storage, and the cleanliness of nonfood-contact surfaces. Across four scored inspections, the facility has consistently maintained a low-risk status.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 20, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed left over cooked food products in freezer -- LO Sausage, LO Bacon, LO Cooked Philly meat being Held overnight without a proper date mark without 7 day date marked. Items need to be date properly date marked when cooked, and cooled as left over.
511-6-1.04(6)(g)
12C - wiping cloths: properly used and stored
Inspector notes: Observed several wet wiping cloths sitting beside the griddle unit beside bananas. When not in use and or at end of shift/ day wiping clothes need to be stored in sanitizer bucket in between use and / or laundry bag to be laundered.
511-6-1.04(4)(m)
15C - nonfood-contact surfaces clean
Inspector notes: Non food contact surfaces- observed bottom of stand up freezer shelve frame and around multiple door seals and grill plate on stove top with heavy build up of grease and debris. Items need to be cleaned site to touch within 72 hours.
511-6-1.05(7)(d)
82
Jun 5, 2025
Routine
2 major violations. 3 minor violations.
View 5 violations
6-2 - proper date marking and disposition
Inspector notes: Observed left over cooked food products in freezer -- Rice, Green Beans, hot dogs opened and more without 7 day date marked. Items need to be date properly date marked when cooked, and cooled as left over.
511-6-1.04(6)(g)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Cooked to order food products observed on the menu for Staff Dining, yet there was no notification and or disclaimer present on menu. Will need to reassess and establish a menu that presents notification and disclaimer on food products served undercooked.
511-6-1-.04(7)(e)
16B - plumbing installed; proper backflow devices
Inspector notes: Vegetable Prep Sink and Meat Prep sink has a significant water leak at faucet Hot water continuously runs unless main valve is shut off. 3 Compartment dish sink is missing some drainplugs and hand wash sink faucet is leaking at plumbing pipes. Plumbing leaks need to be fixed and repaired in a timely manner and kept and maintained in good repair.
511-6-1.06(2)(r)
10D - food properly labeled; original container
Inspector notes: Upon inspection freezer has unlabeled food stored in unit. Also observed spices and food products removed from their Orig. Container and not properly identified. C. Action -- Labels need to be placed on all spices and food items that are unidentifiable when removed from original container.
511-6-1.04(4)(d)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Proper cooling methods - procedures and equipment i.e-thermometers need to be put into use and in the equipment- cold hold drawers to check and maintain proper cold hold temperatures. Proper Cold Hold temps need to be maintained fully throughout the entire process of the working kitchen Temps of concern were the pulled lettuce 80 and the beef thawed for prep at 62, degrees stored in CH unit
511-6-1.04(6)(e)
70
Nov 21, 2024
Routine
No violations found.
100
Jun 20, 2024
Routine
2 major violations. 1 minor violation.
View 3 violations
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: PIC/ CFSM Did not take active managerial control when items were pointed out throughout inspection.
511-6-1.03(1)(a)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Proper cooling methods - procedures and equipment i.e-thermometers need to be put into use and in the equipment- cold hold drawers to check and maintain proper cold hold temperatures. Proper Cold Hold temps need to be maintained fully throughout the entire process of the working kitchen Temps of concern were the ham 47 and the cheese at 48, 49 degrees stored in CH Drawer below the Griddle.
511-6-1.05(3)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed food being stored in Styrofoam cups and bags food needs to be stored in proper food grade storage containers. Also paper towel stand is broken at at hand wash sink and paper towels are 6-feet away sitting on dining staff table. Equipment needs to be fixed and paper towels need to be located at hand wash sink and away from area of potential cross contamination... Discussed with PIC on site
511-6-1.05(1)(a)
78