Oglethorpe Barbecue Co.
Last inspected: Mar 25, 2025
70
Score
The most recent inspection for OGLETHORPE BARBECUE CO., located at 1956 State Highway 49 South in Oglethorpe, GA, was conducted on March 25, 2025, and resulted in a Moderate Risk score. This inspection identified two major and three minor violations, including issues with adequate handwashing facilities, proper cooling methods, and utensil storage. OGLETHORPE BARBECUE CO. has had two inspections on record, with previous inspections also categorized as low-risk.
2
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 25, 2025
Routine
2 major violations. 3 minor violations. 4 corrected on site.
70
Jun 12, 2024
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Violations — Mar 25, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed dish scrubs stored in handwashing sink in main kitchen at beginning of inspection. A handwashing facility may not be used for purposes other than handwashing. Dish scrubs were removed from handwashing sink.
511-6-1.06(2)(o)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several TCS food items (potato salad, lettuce, coleslaw, and raw chicken) stored tightly packed in bulk food containers. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:...
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoop in the front food service area with its handle stored directly in the ice. 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. Food employee properly stored ice scoop with handle above the top of the ice.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed brunswick stew being stored in reused pickle jar and bulk paprika containers in the reach-in cooler in the main kitchen. Single-service and single-use articles may not be reused. Person in charge moved brunswick stew to reusable food containers.
511-6-1.05(6)(r)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility lacking chlorine testing strips for the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct violation within 10 calendar days.
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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