Sautee Trail Cafe

Inspector notes: Observed most current inspection report not posted in drive thru window. Post most current inspection report in drive thru window to meet the requirements. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Inspector notes: Chest reach-in-freezer in storage building has a broken lid and ripped gasket, such that the lid does not completely seal properly. Equipment components shall be kept intact, tight and adjusted in accordance with manufacturer's specifications, while also meeting Georgia Food code requirements. Repair or replace reach-in-freezer such that it is in good repair. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: Observed grease and food residue accumulation under and behind the fryer and grill area. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Clean all areas in the facility that have an accumulation of residue/debris. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed grease and food residue accumulation on vent hood. Clean vent hood of all residue and at a frequency to prevent any accumulation. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed hot water not provided at employee handwashing sink. Hot water must be proved at handwashing sink as outlined in the Georgia Food Code. Reapir hand washing sink such that it is provided with hot water. (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water...

Inspector notes: Observed missing drain plug in dumpster. Replace missing dumpster drain plug. (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Inspector notes: Observed ac unit vent above ice machine with an accumulation of dust. Air vents must be kept clean to prevent contamination. Clean at a frequency to prevent accumulation. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.